Physical characteristics and flavor releases of spice pastes processed by micro wet milling

Abstract

This study aimed to clarify the physical characteristics and aroma releases of spice pastes prepared using micro wet stone-milling. Coriander seeds were wet milled with water, and the effects of milling loops and the solid to water ratio on particle size and phase separation were investigated. The increase in milling loops and solid ratio decreased the phase separation and improved the stability of the paste. Fluorescence microscopic imaging of the paste showed that oil droplets were dispersed in the water phase, suggesting that the oil contained in the seeds had been released through the milling process. To clarify the aroma release from the coriander seed paste during heating, the amounts of β-linalool and camphor released into the headspace were quantified. This was compared to the aroma release from the mixture of dry ground coriander powder and water. The release of aroma components from the paste was lower than that of the powder-water mixture, and comparison between different pastes suggested that the more stable the paste, the lower the release of aroma components. These results indicate that the dispersion stability of solids and oil droplets in spice pastes may affect the release behavior of aroma components.