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Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense

Weil M., Shum Cheong Sing A., Méot J.M., Boulanger R., Bohuon P.. 2017. Food Chemistry, 219 : p. 274-281.

DOI: 10.1016/j.foodchem.2016.09.144

Low pungency, high aromatic potential and red color, give to Piper borbonense its originality when compared to Piper nigrum. Effects of blanching, sweating and drying on these characteristics were assessed. The three operations had no impact on the concentration of piperine and essential oil but affected the composition of essential oil slightly and considerably affected the color of the pepper. The ¿wet process¿, including blanching, sweating and drying, had the largest impact on the composition of aroma, increasing para-cymene content by 89% and reducing safrole content by 33% in dried pepper compared to fresh. Blanching increased the drying rate thus reducing drying time. Drying had a major impact on color, which changed from red to brown. The biggest differences observed led to reductions of 2.2, 7.9 and 8.4 units in L*, a* and b* values, when chromatic values measured in fresh pepper were compared to those of dried pepper.

Mots-clés : poivre; piper; technologie alimentaire; blanchiment; séchage; cuisson; composé de la flaveur; couleur; flaveur; teneur en lipides; huile essentielle; oxydation; alcaloïde; plante sauvage; réunion; france; piper borbonense

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