title: Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense.
abstract: Low pungency, high aromatic potential and red color, give to Piper borbonense its originality when compared to Piper nigrum. Effects of blanching, sweating and drying on these characteristics were assessed. The three operations had no impact on the concentration of piperine and essential oil but affected the composition of essential oil slightly and considerably affected the color of the pepper. The "wet process", including blanching, sweating and drying, had the largest impact on the composition of aroma, increasing para-cymene content by 89% and reducing safrole content by 33% in dried pepper compared to fresh. Blanching increased the drying rate thus reducing drying time. Drying had a major impact on color, which changed from red to brown. The biggest differences observed led to reductions of 2.2, 7.9 and 8.4units in L∗, a∗and b∗values, when chromatic values measured in fresh pepper were compared to those of dried pepper.
authors.affiliation: CIRAD - UMR Qualisud, Food Process Engineering Research Unit, 7 chemin de l'Irat, 97410 Saint Pierre - BP 180, Reunion. Electronic address: mathieu.weil@cirad.fr.
authors.forename: M
authors.initials: M
authors.lastname: Weil
authors.affiliation: Université de la Réunion - Faculté des Sciences et Technologies Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments (LCSNSA), 15, avenue René Cassin, Moufia, Reunion. Electronic address: alain.Shum@univ-reunion.fr.
authors.forename: A
authors.initials: A
authors.lastname: Shum Cheong Sing
authors.affiliation: CIRAD, UMR QualiSud, Food Process Engineering Research Unit, TA B-95/16, 73°rue J.F. Breton, F-34398 Montpellier cedex 5, France. Electronic address: jean-michel.meot@cirad.fr.
authors.forename: J M
authors.initials: JM
authors.lastname: Méot
authors.affiliation: CIRAD, UMR QualiSud, Food Process Engineering Research Unit, TA B-95/16, 73°rue J.F. Breton, F-34398 Montpellier cedex 5, France. Electronic address: renaud.boulanger@cirad.fr.
authors.forename: R
authors.initials: R
authors.lastname: Boulanger
authors.affiliation: Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101°av. Agropolis, B.P. 5098, F-34093 Montpellier cedex 5, France. Electronic address: philippe.bohuon@supagro.fr.
authors.forename: P
authors.initials: P
authors.lastname: Bohuon
mesh_terms: D003116:Color; D009822:Oils, Volatile; D031701:Piper / Q000737:chemistry*; D012903:Smell; D013546:Sweating
chemical_list: D009822:Oils, Volatile
keywords: Color; Essential oil; Pepper; Piperine; Processing