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. 2024 Aug 3;13(15):2458.
doi: 10.3390/foods13152458.

Impact of Mechanical and Manual Peeling on the Volatile Profile of White Pepper (Piper nigrum L.)

Yuan Zhang  1 , Peiyao Yu  2 , Lijiao Wei  1 , Bing Zhang  2 , Dezhan Shen  1 , Zhenhua Zhao  1 , Xinbo Guo  2
Affiliations

Impact of Mechanical and Manual Peeling on the Volatile Profile of White Pepper (Piper nigrum L.)

Yuan Zhang et al. Foods. .

Abstract

Mechanical peeling is more efficient and environmentally friendly compared to manual peeling. However, comparative studies on the quality of mechanically peeled pepper and manually peeled pepper are limited. This study utilized GC-MS to investigate the effects of immersion, steaming, and peeling machinery speed on the volatile composition of white pepper. A total of thirteen monoterpenes and seven sesquiterpenes were detected, with 3-carene, D-limonene, and sabinene being the most abundant monoterpenoids and β-caryophyllene, δ-elemene, and α-copaene being the most abundant sesquiterpenes. The total volatiles increased with longer steaming times and higher peeling machinery speeds. Compared to manual peeling or steaming followed by mechanical peeling, the volatile content of pepper was higher when using mechanical peeling alone. Additionally, relative odor activity values showed that 3-carene and D-limonene were the main contributors to flavor, with 3-carene, β-caryophyllene, and α-copaene being key volatiles responsible for flavor distinctions. This research aims to provide theoretical support for developing a superior and environmentally friendly mechanical method to replace manual labor.

Keywords: flavor; immersion; manual peeling; mechanical peeling; steaming.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
(A) Pie chart of volatile compounds in pepper. (B) Stacked bar chart of volatile compound contents in pepper under different treatments. S-15: mechanical peeling after steaming 15 min; S-20: mechanical peeling after steaming 20 min; S-25: mechanical peeling after steaming 25 min; M−30: 30 r/min mechanical peeling; M-45: 45 r/min mechanical peeling; M-60: 60 r/min mechanical peeling; I-5: manual peeling after 5 days of immersion; I-7: manual peeling after 7 days of immersion; and I-10: manual peeling after 10 days of immersion.
Figure 2
Figure 2
(A) The correlation cluster heat map of peppers and volatile compound contents. (B) The correlation cluster heat map of peppers and ROAVs of volatile compounds. S-15: mechanical peeling after steaming 15 min; S-20: mechanical peeling after steaming 20 min; S-25: mechanical peeling after steaming 25 min; M-30: 30 r/min mechanical peeling; M-45: 45 r/min mechanical peeling; M-60: 60 r/min mechanical peeling; I-5: manual peeling after 5 days of immersion; I-7: manual peeling after 7 days of immersion; and I-10: manual peeling after 10 days of immersion.
Figure 3
Figure 3
(A) The PLS-DA of peppers under different treatments based on volatile compound contents. (B) The VIP scores of volatile compounds derived from (A). This figure only demonstrates some of the volatile compounds with higher VIP scores. S-15: mechanical peeling after steaming 15 min; S-20: mechanical peeling after steaming 20 min; S-25: mechanical peeling after steaming 25 min; M-30: 30 r/min mechanical peeling; M-45: 45 r/min mechanical peeling; M-60: 60 r/min mechanical peeling; I-5: manual peeling after 5 days of immersion; I-7: manual peeling after 7 days of immersion; and I-10: manual peeling after 10 days of immersion.
Figure 4
Figure 4
(A) The PLS-DA of peppers under different treatments based on ROAVs of volatile compounds. (B) The VIP scores of volatile compounds derived from (A). This figure only demonstrated some of the volatile compounds with higher VIP scores. S-15: mechanical peeling after steaming 15 min; S-20: mechanical peeling after steaming 20 min; S-25: mechanical peeling after steaming 25 min; M-30: 30 r/min mechanical peeling; M-45: 45 r/min mechanical peeling; M-60: 60 r/min mechanical peeling; I-5: manual peeling after 5 days of immersion; I-7: manual peeling after 7 days of immersion; and I-10: manual peeling after 10 days of immersion.
Figure 5
Figure 5
(A) The content−based correlation analysis of 20 volatile compounds. (B) The ROAV−based correlation analysis of 14 volatile compounds.
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