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

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.

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Received: 24 September 1998

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Jagella, T., Grosch, W. 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. Eur Food Res Technol 209, 16–21 (1999). https://doi.org/10.1007/s002170050449

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