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SPICE QUALITY: EFFECT OF CRYOGENIC AND AMBIENT GRINDING ON VOLATILES.

Author(s) : PESEK C. A., WILSON L. A., HAMMOND E. G.

Type of article: Article

Summary

GAS CHROMATOGRAPHIC ANALYSES OF ETHER EXTRACTS, DIRECT HEADSPACE SAMPLES AND TRADITIONAL VOLATILE OIL DETERMINATIONS ACCOMPANIED BY SENSORY ANALYSES OF THE SPICES WERE MADE TO DETERMINE IF CRYOGENICALLY MILLED SPICES WERE COMPARABLE TO AMBIENTLY MILLED SPICES. RESULTS INDICATED THAT CRYOGENICALLY MILLED SPICES RETAINED MORE OF THE VOLATILES OF THE NATURAL SPICE. UNTRAINED ODOUR PANELISTS WERE ABLE TO DETECT DIFFERENCES IN SOME AMBIENTLY AND CRYOGENICALLY MILLED SPICES.

Details

  • Original title: SPICE QUALITY: EFFECT OF CRYOGENIC AND AMBIENT GRINDING ON VOLATILES.
  • Record ID : 1986-0223
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 3; 1985.05-06; 599-601; 6 tabl.; 6 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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