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European Food Research and Technology

, Volume 209, Issue 1, pp 16–21 | Cite as

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

I. Evaluation of potent odorants of black pepper by dilution and concentration techniques
  • T. Jagella
  • W. Grosch
ORIGINAL PAPER

Abstract

 Dilution and concentration experiments as well as enantioselective analysis of optically active monoterpenes indicated (±)-linalool, (+)-α-phellandrene, (–)-limonene, myrcene, (–)-α-pinene, 3-methylbutanal and methylpropanal as the most potent odorants of black pepper. Additionally, 2-isopropyl-3-methoxypyrazine and 2,3-diethyl-5-methylpyrazine were detected as important odorants of a black pepper sample with a mouldy, musty off-flavour.

Key words Black pepper Aroma extract dilution analysis Aroma extract concentration analysis Headspace analysis Flavour 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1999

Authors and Affiliations

  • T. Jagella
    • 1
  • W. Grosch
    • 1
  1. 1.Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany e-mail: Werner.Grosch@lrz.tu-muenchen.deDE

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