热带作物学报2017，Vol.38Issue(7)：1359-1364,6.DOI:10.3969/j.issn.1000-2561.2017.07.028
不同加工方式黑胡椒产品风味品质分析
Analysis of the Flavors Quality of Black Pepper Prepared from Different Methods
摘要
Abstract
The flavor quality of four black pepper products, including direct sun drying ( S5), blanching before sun drying ( C3), one-day sun drying before mild fermentation ( F1-2) and two-day sun drying before mild fermentation ( F2-2), was evaluated using sensory, electronic nose ( E-nose) and electronic tongue ( E-tongue) analyses. The difference of the four pepper samples could be distinguished effectively by E-nose. The pepper prepared by direct sun drying could be distinguished from the others by the sensory test. The odor of the black pepper C3 was more preferable than the others. The difference of the four pepper samples couldn't be distinguished by E-tongue, and there was no significant difference in taste among the products. Besides, all the products meet the national standards of black pepper.关键词
黑胡椒/风味/电子鼻/电子舌/感官分析Key words
Black pepper/flavor quality/electronic nose/electronic tongue/sensory analyses分类
轻工纺织引用本文复制引用
黄菲菲,谷风林,吴桂苹,房一明,朱红英..不同加工方式黑胡椒产品风味品质分析[J].热带作物学报,2017,38(7):1359-1364,6.基金项目
国家自然科学基金项目(No. 31471674) （No. 31471674）
国家科技支撑计划课题(No. 2012BAD36B03). （No. 2012BAD36B03）
