Go Back Research Article May, 2009

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

Author Aniruddha Bhalchandra Pandit Author Nisha P Author Rekha S Singhal

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.

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
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Volume 92
Issue 1
Pages 44-49
DOI 10.1016/j.jfoodeng.2008.10.018
ISSN 1873-5770
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