Flavour and off-flavour compounds of black and white pepper ( Piper nigrum L. )
| Autor: | Werner Grosch, T. Jagella |
|---|---|
| Rok vydání: | 1999 |
| Předmět: |
Flavour
Piper nigrum L Biochemistry Industrial and Manufacturing Engineering Butyric acid chemistry.chemical_compound Linalool Pepper Food science Aroma Limonene Chromatography biology Off-flavour Chemistry General Chemistry Piperaceae Optically active biology.organism_classification Dilution Piperonal Horticulture Myrcene Skatole Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 209:16-21 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s002170050449 |
| Popis: | Quantification of 14 odorants and calculation of their odour activity values were the basis of an aroma model reflecting most of the odour notes of black pepper. Omission tests indicated α- and β-pinene, myrcene, α-phellandrene, limonene, linalool, methylpropanal, 2- and 3-methylbutanal, butyric acid and 3-methylbutyric acid as key odorants. A storage experiment revealed that for ground black pepper, losses of α-pinene, limonene and 3-methylbutanal were mainly responsible for deficits in the pepper-like, citrus-like, terpene-like and malty notes after 30 days at room temperature. The musty/mouldy off-flavour of a sample of black pepper was caused by a mixture consisting of 2,3-diethyl-5-methylpyrazine (2.9 μg/kg) and 2-isopropyl-3-methoxypyrazine (0.2 μg/kg). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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