Effects of Crushing, Vacuum Nano-Collision, and Steam Explosion on the Flavor and Physical Properties of Solid Spices

Spices play a crucial role in shaping the characteristic flavor of marinated meat products. This study systematically compared the effects of physical crushing, vacuum nano-collision, and steam explosion on the physical and flavor characteristics of star anise and cinnamon. The vacuum nano-collision treatment effectively reduced particle size to below 15 nm, promoting faster flavor release and improving both moisture retention and solubility. Hydrocarbons, alcohols, and aldehydes were identified as the dominant volatile compounds. Among the non-volatile components, crushed cinnamon contained the highest shikimic acid concentration (1510.1 ± 25.45 μg/kg), while star anise treated with vacuum nano-collision reached the highest level of shikimic acid (893.10 ± 23.99 μg/kg). However, the main active components of these two spices did not show significant differences between the two treatment methods. Steam explosion treatment resulted in the lowest levels of both volatile and non-volatile compounds. Flavor profiling and electronic tongue analyses further revealed that the flavor characteristics of the crushed and nano-collision groups were similar, but distinctly different from those obtained with steam explosion. Overall, these results provide new insights into the development of efficient spice processing technologies and offer practical guidance for optimizing flavor quality in marinated meat products.