Abstract
Radappertization may be used as an effective method for sterilization of spices. A possible influence of irradiation upon the sensoric qualities should be considered in this context. Therefore the objectives of the work were the determination of the influence of pepper irradiation on its sensoric quality, on the qualitative changes of volatile chemical substances and on the correlation between changes resulting from irradiation and the sensoric quality of pepper. The spice was irradiated with doses of 10, 0, 40 and 60 kGy. Thresholds of recognition and difference were determined. The quantity of the dose was related to the values of thresholds mentioned above. The larger the dose, the less intensive the flavor and the higher the thresholds. A significant influence of irradiation upon the decrease of the quantity of essential oils and carbohydrates was noticed. There was a relation between the results of sensoric assessments and the chemical characteristics (the content of volatile carbonyl, sulphuric and nitrogenic substances). Correlation between these factors was determined on the basic statistical analysis of the results obtained during investigation.
Citation Formats
Uchman, W, Fiszer, W, and Pawlik, A.
Influence of radappertization upon some sensory properties of black pepper.
Germany: N. p.,
1983.
Web.
doi:10.1002/food.19830270521.
Uchman, W, Fiszer, W, & Pawlik, A.
Influence of radappertization upon some sensory properties of black pepper.
Germany.
https://doi.org/10.1002/food.19830270521
Uchman, W, Fiszer, W, and Pawlik, A.
1983.
"Influence of radappertization upon some sensory properties of black pepper."
Germany.
https://doi.org/10.1002/food.19830270521.
@misc{etde_5440063,
title = {Influence of radappertization upon some sensory properties of black pepper}
author = {Uchman, W, Fiszer, W, and Pawlik, A}
abstractNote = {Radappertization may be used as an effective method for sterilization of spices. A possible influence of irradiation upon the sensoric qualities should be considered in this context. Therefore the objectives of the work were the determination of the influence of pepper irradiation on its sensoric quality, on the qualitative changes of volatile chemical substances and on the correlation between changes resulting from irradiation and the sensoric quality of pepper. The spice was irradiated with doses of 10, 0, 40 and 60 kGy. Thresholds of recognition and difference were determined. The quantity of the dose was related to the values of thresholds mentioned above. The larger the dose, the less intensive the flavor and the higher the thresholds. A significant influence of irradiation upon the decrease of the quantity of essential oils and carbohydrates was noticed. There was a relation between the results of sensoric assessments and the chemical characteristics (the content of volatile carbonyl, sulphuric and nitrogenic substances). Correlation between these factors was determined on the basic statistical analysis of the results obtained during investigation.}
doi = {10.1002/food.19830270521}
journal = []
volume = {27:5}
journal type = {AC}
place = {Germany}
year = {1983}
month = {Jan}
}
title = {Influence of radappertization upon some sensory properties of black pepper}
author = {Uchman, W, Fiszer, W, and Pawlik, A}
abstractNote = {Radappertization may be used as an effective method for sterilization of spices. A possible influence of irradiation upon the sensoric qualities should be considered in this context. Therefore the objectives of the work were the determination of the influence of pepper irradiation on its sensoric quality, on the qualitative changes of volatile chemical substances and on the correlation between changes resulting from irradiation and the sensoric quality of pepper. The spice was irradiated with doses of 10, 0, 40 and 60 kGy. Thresholds of recognition and difference were determined. The quantity of the dose was related to the values of thresholds mentioned above. The larger the dose, the less intensive the flavor and the higher the thresholds. A significant influence of irradiation upon the decrease of the quantity of essential oils and carbohydrates was noticed. There was a relation between the results of sensoric assessments and the chemical characteristics (the content of volatile carbonyl, sulphuric and nitrogenic substances). Correlation between these factors was determined on the basic statistical analysis of the results obtained during investigation.}
doi = {10.1002/food.19830270521}
journal = []
volume = {27:5}
journal type = {AC}
place = {Germany}
year = {1983}
month = {Jan}
}