Evaluation of drying temperature and storage time on the water content, aroma and taste of lemon pepper (Zanthoxylum acanthopodium DC.) powder

Erika Pardede,Ferlando J Simanungkalit,Johan B Manik

doi:10.1051/e3sconf/202133201005

Abstract

The fruits lemon pepper (Zanthoxylum acanthopodium DC.) are commonly used as flavouring in fresh form. Meanwhile, the lemon pepper fruits are perishable and easily attacked by fungi and loss its colour and fragrance. In this study, during a 4-week storage, the effects of drying temperature (40, 50, 60 and 70 oC) in a hot oven on water content, aroma and taste intensity of lemon pepper powder were evaluated. The initial average moisture content of fresh lemon pepper is 68,5 %. Among the four drying temperature that were used, 40 oC and 70 oC showed no significant different effect on water content, while 50 oC and 60 oC produced a lower water content. The intensity of the aroma and taste of lemon pepper decreases significantly with the increase of drying temperature. The moisture content, aroma and taste intensity were also decreased significantly during the experimental storage period (4 weeks). Our experiment has shown that lemon pepper powder dried at 40 oC has a lower water content and can maintain aroma and taste better than lemon pepper dried at 50–70 oC in a hot air oven. Therefore, the drying temperature of 40 oC is a better option for drying lemon pepper.

Highlights

The lemon pepper (Zanthoxylum acanthopodium DC.) fruit in fresh form is often used as an herb to give extraordinary flavor to foods and as a flavor enhancer because it produces a spicy, bitter and burning taste when eaten
The essential oil composed of many chemical compounds, which 90-95% were volatile, which belong to various chemical classes: alcohols, ethers or oxides, aldehydes, ketones, esters, amines, amides, phenols, heterocycles, and mainly the terpenes
Fresh lemon pepper fruits were purchased from local suppliers and directly brought to Laboratory of Agriculture Products Technology, University of HKBP Nommensen, Medan, where this study was conducted

Summary

Introduction

The lemon pepper (Zanthoxylum acanthopodium DC.) fruit in fresh form is often used as an herb to give extraordinary flavor to foods and as a flavor enhancer because it produces a spicy, bitter and burning taste when eaten. The flavor of the herbs was contributed by the essential oils in the cell wall of the plants, which released during chopping and grinding [1]. Moektiwardoyo et al (2014) identified 29 compounds in the essential oil of lemon pepper’s fruits. Geranyl acetate, β-citronelol, nerol, limonene, geraniol, caryophyllene, citronellyl acetate and α-pinene were the predominant compound of the fruit oil, which contributed to the aroma of lemon pepper [3]

Methods

Findings

Discussion

Conclusion