doi:10.1016/j.jfoodeng.2008.10.018

Paper Title

The degradation kinetics of flavor in black pepper (Piper nigrum L.)

Authors

Aniruddha Bhalchandra Pandit

Nisha P

Rekha S Singhal

Keywords

Black Pepper Flavor Degradation
Piper nigrum L.
Piperine Degradation
Oleoresin Extraction
Flavor Kinetics
Isothermal Degradation
Non-Isothermal Kinetics
Cooking Methods
Open Pan Cooking
Pressure Cooking
Slow Cooker
EcoCooker
First-Order Kinetics
Mathematical Modeling
Time-Temperature Relationship
Thermal Processing
Food Chemistry
Spice Stability
Heat-Induced Degradation
Flavor Retention
Cooking Process Optimization
Kinetic Modeling
Pungency Loss
Spice Processing
Thermal Stability
Food Quality Control
Predictive Modeling
Food Preservation Techniques
Flavor Analysis
Spice Oleoresin

Article Type

Research Article

Journal

Journal of Food Engineering

Research Impact Tools

DOI

10.1016/j.jfoodeng.2008.10.018

Issue

Volume : 92 | Issue : 1 | Page No : 44-49

Published On

May, 2009

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Abstract

Kinetics of flavor degradation in black pepper was studied at isothermal (50–120 °C) and non-isothermal conditions. The degradation of flavor was also followed in three different cooking methods viz., open pan, pressure cooking and a newly developed slow cooker named “EcoCooker’. Flavor was evaluated in terms of piperine for pungency and total extractable oleoresin. The degradation of flavor (piperine and total extractable oleoresin) was found to follow first order kinetics. A mathematical model has been developed using the isothermal kinetic parameters obtained to predict the flavor loss from the time–temperature data of non-isothermal heating/processing method.