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
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
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.