The purpose of this study was to confirm changes in flavor and taste characteristics of black pepper by combining nonthermal sterilization treatment methods, namely intense pulsed light, cold plasma, and ultraviolet. After treatment, lightness value and hue angle of black pepper were decreased. The difference in chromaticity between samples before and after treatment showed a significant difference of 6.11. The piperine contents before and after the combined nonthermal sterilization treatment were reduced from 28.4±0.25 mg/g to 20.4±1.06 mg/g. The results of an intensity test showed that the color and flavor of the sample became darker and weaker, but hot and pungent were not distinguished after nonthermal treatment. The flavor profile showed that the intensity of cool flavor was decreased, the intensity of nutty taste was increased, and other sensory languages did not show any difference. Although differences in flavor and taste were distinguished in a cooking application, the differences were not significant.

Abstract
서 론
재료 및 방법
결과 및 고찰
요 약
References

• 이광민(전주대학교 조리·식품산업학과) | Gwang Min Lee (Department of Culinary & Food Industry, Jeonju University)
• 신정규(전주대학교 한식조리학과) | Jung-Kue Shin (Department of Korean Cuisine, Jeonju University) Corresponding author