Paper Title
The degradation kinetics of flavor in black pepper (Piper nigrum L.)
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
Journal
Research Impact Tools
Publication Info
Volume: 92 | Issue: 1 | Pages: 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.
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