Flavour and off-flavour compounds of black and white pepper (Piper nigrum L) I. Evaluation of potent odorants of black pepper by dilution and concentration techniques

Authors
Jagella, T Grosch, W
Citation
T. Jagella et W. Grosch, Flavour and off-flavour compounds of black and white pepper (Piper nigrum L) I. Evaluation of potent odorants of black pepper by dilution and concentration techniques, Z LEBENSM U, 209(1), 1999, pp. 16-21
Citations number
29
Categorie Soggetti
Food Science/Nutrition
Journal title
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
ISSN journal
14314630 → ACNP
Volume
209
Issue
1
Year of publication
1999
Pages
16 - 21
Database
ISI
SICI code
1431-4630(1999)209:1<16:FAOCOB>2.0.ZU;2-3
Abstract
Dilution and concentration experiments as well as enantioselective analysis of optically active monoterpenes indicated (+)-linalool, (+)-alpha-phellan drene, (-)-limonene, myrcene, (-)-alpha-pinene, 3-methyl-butanal and methyl propanal as the most potent odorants of black pepper. Additionally, 2-isopr opyl-3-methoxypyrazine and 2,3-diethyl-5-methylpyrazine were detected as im portant odorants of a black pepper sample with a mouldy, musty off-flavour.