Influence of heat sterilization on the organoleptic quality of spices

✍ Scribed by Maarse, H. ;Nijssen, L. M.

• Publisher: John Wiley and Sons
• Year: 1980
• Tongue: English
• Weight: 553 KB
• Volume: 24
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19800240105

✦ Synopsis

Abstract

Heat sterilization and storage of food products containing spices often results in a change of their organoleptic quality. Our knowledge about the stability of individual spices, however, is low. Therefore the heat stability of 8 different spices most frequently used has been investigated: cinnamon, nutmeg, black pepper, ginger, onion, cloves, laurel and turmeric. Black pepper and laurel were found to be the most instable. Consequently the study was continued with one of these two, viz. black pepper.

Gas chromatograms and aromagrams of extracts of both heated and unheated samples were made. The concentration of a number of compounds was found to decrease whereas some others increased. It was shown that under the conditions of sterilization cis‐ und trans‐sabinene‐hydrate gave l‐terpinene‐4‐ol.

Special attention was paid to those compounds that changed in conentration and contributed markedly to the odour of black pepper. The heat stability of black pepper was also compared with that of its oleoresin.