Microwave heating and conventional roasting of cumin seeds (Cuminum eyminum L.) and effect on chemical composition of volatiles
Microwave heating and conventional roasting of cumin seeds (Cuminum eyminum L.) and effect on chemical composition of volatiles
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DOI：
10.1016/j.foodchem.2003.10.012
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发表时间：
2004-08-01
期刊：
影响因子：
8.8
通讯作者：
Rao, LJM
中科院分区：
文献类型：
--
作者：
Behera, S;Nagarajan, S;Rao, LJM
食品的微波加工和烹饪是最近的一项发展，其在家庭和大规模食品应用中的势头正在增强。使用微波加工香料是一个新的领域。由于操作方便且容易，这种替代方法是优选的。在印度传统中，大多数香料在添加到食品中之前都要经过烘烤。在本研究中，小茴香种子通过微波加热，使用不同的功率水平，并在不同温度下进行常规烘烤。两种方法的条件均已标准化。通过 GC 和 GC-MS 分析从这些样品中蒸馏出的挥发油。结果表明，微波加热的样品比传统烘焙的样品更好地保留了醛类等特征风味化合物。提供了挥发油的产量、化学成分、风味品质和理化参数的比较数据。 (C) 2003 Elsevier Ltd. 保留所有权利。
Microwave processing and cooking of foods is a recent development, which is gaining momentum in household as well as largescale food applications. Processing of spices using microwaves is a newer dimension. This alternative methodology is preferred, due to the convenience and ease of handling. In Indian tradition, most of the spices are subjected to roasting before addition to food preparations. In the present study, cumin seeds are subjected to heating by microwaves, using various power levels, and conventional roasting at different temperatures. The conditions were standardized in both methods. The volatile oils distilled from these samples were analysed by GC and GC-MS. The results indicated that the microwave-heated samples showed better retention of characteristic flavour compounds, such as aldehydes, than did the conventionally roasted samples. Comparative data on yield, chemical composition, flavour quality and physicochemical parameters of the volatile oils are presented. (C) 2003 Elsevier Ltd. All rights reserved.