Effect of storage conditions on sensory properties of Bierzo roasted pepper

Abstract

The quality of roasted pepper was affected positively by storage conditions in terms of colour and uniformity, which were improved, and hardness, which was reduced. Newly roasted samples, on the other hand, obtained the lowest quality values. Therefore storage of pepper for up to 10 days was useful not only to extend the time of roasted pepper processing for companies but also to improve the sensory quality of roasted pepper without decreasing the roast yield of processed pepper.

Effect of cultivar and roasting technique on sensory quality of Bierzo roasted pepper

“…Once the process was finished, roasted pepper was weighed in order to calculate the roast yield as the quotient between roasted pepper weight and raw pepper weight 6…”

“…Sensory analyses were carried out in the Agriculture Technology Institute of Castilla and Léon (ITACYL) following the protocol described by Sanz et al ,13 as used in our previous work 6. Sensory descriptors used were classified into four categories: appearance (eight), texture (two), taste (one) and after‐taste (two) (Table 1).…”

“…PGI products need to gain the acceptance of consumers while at the same time respecting their characteristic sensory properties 6. According to Vanruth and Roozen,7 tasting panels can be used to study the sensory quality of pepper.…”

“…Sensory analysis is a research discipline that should become one of the main driving forces to ensure the quality and protection of PGI food products,8 whose ultimate goal is to achieve a more effective approach to deliver consistent quality products 9. There are previous studies that analyse the sensory quality of other roasted products such as peanut or soybeans,10, 11 or the influence of the peeling process or storage conditions on roasted pepper quality 3, 6. However, there is, unfortunately, no detailed information available on the role of how roasting techniques influence sensory quality of roasted pepper.…”

Influencia del ambiente y la técnica de conservación sobre la calidad del pimiento asado del Bierzo = Influence of environment and storage technique on the quality of Bierzo roasted pepper

“…Otros trabajos sobre análisis sensorial como los realizados por Casquero et al (2011), demostraron el efecto favorable del almacenamiento del pimiento sobre las propiedades sensoriales del producto transformado.…”