Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

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dc.contributor.authorDuncan, Susan E.en
dc.contributor.authorMoberg, K.en
dc.contributor.authorAmin, K. N.en
dc.contributor.authorWright, M.en
dc.contributor.authorNewkirk, J. J.en
dc.contributor.authorPonder, Monica A.en
dc.contributor.authorAcuff, G. R.en
dc.contributor.authorDickson, J. S.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2017-11-14T18:04:14Zen
dc.date.available2017-11-14T18:04:14Zen
dc.date.issued2017-05-01en
dc.description.abstractSelected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole black peppercorns and cumin seeds: ethylene oxide (EtO) fumigation and vacuum assisted-steam (82.22 °C, 7.5 psia). Treated and untreated spices/herbs were compared (visual, odor) using sensory similarity testing protocols (α = 0.20; β = 0.05; proportion of discriminators: 20%) to determine if processing altered sensory quality. Analytical assessment of quality (color, water activity, and volatile chemistry) was completed. Irradiation did not alter visual or odor sensory quality of black peppercorn, cumin seed, or oregano but created differences in onion powder, which was lighter (higher L∗) and more red (higher a∗) in color, and resulted in nearly complete loss of measured volatile compounds. EtO processing did not create detectable odor or appearance differences in black peppercorn; however visual and odor sensory quality differences, supported by changes in color (higher b∗; lower L∗) and increased concentrations of most volatiles, were detected for cumin seeds. Steam processing of black peppercorn resulted in perceptible odor differences, supported by increased concentration of monoterpene volatiles and loss of all sesquiterpenes; only visual differences were noted for cumin seed. An important step in process validation is the verification that no effect is detectable from a sensory perspective.en
dc.description.versionPublished versionen
dc.format.extent1208 - 1215 (8) page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.1111/1750-3841.13702en
dc.identifier.eissn1750-3841en
dc.identifier.issn0022-1147en
dc.identifier.issue5en
dc.identifier.orcidDuncan, SE [0000-0002-8187-2569]en
dc.identifier.orcidPonder, MA [0000-0001-7047-3127]en
dc.identifier.urihttp://hdl.handle.net/10919/80388en
dc.identifier.volume82en
dc.language.isoenen
dc.publisherWileyen
dc.relation.urihttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000400814100020&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=930d57c9ac61a043676db62af60056c1en
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectFood ethylene oxideen
dc.subjectirradiationen
dc.subjectsensoryen
dc.subjectspiceen
dc.subjectsteamen
dc.subjectMICROEXTRACTION-GAS CHROMATOGRAPHYen
dc.subjectPEPPER PIPER-NIGRUMen
dc.subjectANTIOXIDANT ACTIVITYen
dc.subjectGAMMA-IRRADIATIONen
dc.subjectCHEMISTRYen
dc.subjectFOODSen
dc.subjectOILen
dc.titleProcesses to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivationen
dc.title.serialJournal of Food Scienceen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS Researchen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technologyen
pubs.organisational-group/Virginia Tech/All T&R Facultyen
pubs.organisational-group/Virginia Tech/University Research Institutesen
pubs.organisational-group/Virginia Tech/University Research Institutes/Fralin Life Sciencesen
pubs.organisational-group/Virginia Tech/University Research Institutes/Fralin Life Sciences/Fralin Affiliated Facultyen

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