Evidence map›Paper›PMID 39123649›Full record

ArticleFoods (Basel, Switzerland)2024

Impact of Mechanical and Manual Peeling on the Volatile Profile of White Pepper (

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

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Yuan ZhangAgricultural Machinery Research Institute, Guangdong Engineering Technology Research Center of Precision Emission Control for Agricultural Particulates, Key Laboratory of Agricultural Equipment for Tropical Crops, Ministry of Agriculture and Rural Affairs, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China.
Peiyao YuSchool of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
Lijiao WeiAgricultural Machinery Research Institute, Guangdong Engineering Technology Research Center of Precision Emission Control for Agricultural Particulates, Key Laboratory of Agricultural Equipment for Tropical Crops, Ministry of Agriculture and Rural Affairs, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China.
Bing ZhangSchool of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
Dezhan ShenAgricultural Machinery Research Institute, Guangdong Engineering Technology Research Center of Precision Emission Control for Agricultural Particulates, Key Laboratory of Agricultural Equipment for Tropical Crops, Ministry of Agriculture and Rural Affairs, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China.
Zhenhua ZhaoAgricultural Machinery Research Institute, Guangdong Engineering Technology Research Center of Precision Emission Control for Agricultural Particulates, Key Laboratory of Agricultural Equipment for Tropical Crops, Ministry of Agriculture and Rural Affairs, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China.
Xinbo GuoSchool of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.ORCID 0000-0002-5688-6766

Funding

Hainan Province Science and Technology Special Fund ZDYF2022XDNY136
6 · The paper itself

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.

Indexed as

flavorimmersionmanual peelingmechanical peelingsteaming

Identifiers

PMID39123649
PMCPMC11311442

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.