PDF(Pubmed)
Abstract：
Mechanical peeling is more efficient and environmentally friendly compared to manual peeling. However, comparative studies on the quality of mechanically peeled pepper and manually peeled pepper are limited. This study utilized GC-MS to investigate the effects of immersion, steaming, and peeling machinery speed on the volatile composition of white pepper. A total of thirteen monoterpenes and seven sesquiterpenes were detected, with 3-carene, D-limonene, and sabinene being the most abundant monoterpenoids and β-caryophyllene, δ-elemene, and α-copaene being the most abundant sesquiterpenes. The total volatiles increased with longer steaming times and higher peeling machinery speeds. Compared to manual peeling or steaming followed by mechanical peeling, the volatile content of pepper was higher when using mechanical peeling alone. Additionally, relative odor activity values showed that 3-carene and D-limonene were the main contributors to flavor, with 3-carene, β-caryophyllene, and α-copaene being key volatiles responsible for flavor distinctions. This research aims to provide theoretical support for developing a superior and environmentally friendly mechanical method to replace manual labor.
摘要：
与手动剥离相比，机械剥离更高效，更环保。然而,关于机械去皮辣椒和人工去皮辣椒质量的比较研究有限。本研究利用GC-MS来研究浸泡的影响，蒸，和剥皮机械速度对白胡椒的挥发性成分。共检出十三个单萜和七个倍半萜,用3-carene，D-柠檬烯,和sabinene是最丰富的单萜和β-石竹烯，δ-榄香烯,和α-copaene是最丰富的倍半萜。总挥发物随着蒸汽处理时间的延长和剥离机械速度的提高而增加。与手动剥离或汽蒸后机械剥离相比，单独使用机械剥皮时，辣椒的挥发物含量较高。此外,相对气味活性值表明，3-carene和D-柠檬烯是风味的主要贡献者，用3-carene，β-石竹烯,α-copaene是导致风味差异的关键挥发物。本研究旨在为开发一种优越的、环境友好的机械方法替代人工劳动提供理论支持。
