Spice Quality: Effect of Cryogenic and Ambient Grinding on Volatiles
C. A. PESEK, L.A. Wilson, Earl G. Hammond
Journal of Food Science
Abstract
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.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
cryogenic milling retains more volatiles
“Results indicated that cryogenically milled spices retained more of the volatiles of the natural spice.”
cryogenic milling compared to ambient milling
“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 mil...”