Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper ( Piper nigrum L.)

摘要

The objective of this study was to investigate and compare the effects of ionising irradiation with different doses of gamma-rays (5 kGy, 10 kGy, and 30 kGy) versus the effect of heat sterilisation (dry steam, 130°C, 3 min) on the microbiological quality of powdered black pepper. Subsequently, the aim was to determine the impact of these sterilisation ways on the possible changes in the chemical composition and sensory quality (flavour) of black pepper essential oils. Methods of gas chromatography (GC/FID, GC/MS) were utilised for the evaluation of the essential oils compositions. The volatile constituents of black pepper extracts were studied with regard to their particular contribution to the overall aroma by the technique of gas chromatography-olfactometry (GC/O) using the method of Aroma Extract Dilution Analysis