期刊
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
卷 35, 期 3, 页码 260-264出版社
ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD
DOI: 10.1006/fstl.2001.0853
关键词
SPME; GC analysis; head space; black pepper; white pepper
A head space-solid-phase micro extraction-capillary gas-chromatography method was developed to evaluate the effect of microwave treatment on volatile compounds of white and black Pepper (Piper nigrum L.). The extraction of volatile compounds from the head space was performed using a 50/30 divinylbenzene/Carboxen on a 2 on StableFlex fibre (Supelco). The GC-MS analysis and standards allowed the identification of most substances extracted from fumes. The GC analyses were conducted on 12 samples each of white and black pepper treated and nontreated with microwave; these samples were provided by Cannamela(R). The results obtained were subjected to statistical analysis, which shows that only small differences existed between treated and nontreated samples; these differences seem unable to produce a real differentiation between samples. Therefore, it is possible to conclude that the microwave treatment seems to preserve the principal aroma compounds of white and black pepper.
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