Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) III. Desirable and undesirable odorants of white pepper

Citation
T. Jagella et W. Grosch, Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) III. Desirable and undesirable odorants of white pepper, Z LEBENSM U, 209(1), 1999, pp. 27-31
Citations number
10
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
27 - 31
Database
ISI
SICI code
1431-4630(1999)209:1<27:FAOCOB>2.0.ZU;2-#
Abstract
Quantification of 19 odorants and calculation of their odour activity value s were together the basis for an aroma model which reflected the odour prof ile of a white pepper sample having a faecal off-flavour. Omission tests in dicated limonene, linalool, alpha-pinene, 1,8-cineole, piperonal, butyric a cid, 3-methylbutyric acid, methylpropanal, and 2- and 3-methylbutanal as ke y odorants of white pepper. The faecal off-flavour was caused by skatole an d was enhanced by the presence of p-cresol. In six samples of white pepper the intensity of the faecal off-flavour paralleled the concentration of bot h skatole and p-cresol. In the sample with the strongest off-flavour the co ncentrations amounted to 2.6 mg/kg (skatole) and 12.4 mg/kg (p-cresol).