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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.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13753.x
Subject(s) - spice , odor , chemistry , grinding , food science , materials science , chromatography , organic chemistry , engineering , composite material , electrical engineering
Interest in the production of high‐quality spice products has encouraged scientists to investigate the effects of cryogenic milling on spice quality. 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 odor panelists were able to detect differences in some ambiently and cryogenically milled spices.