Quantification of 14 odorants and calculation of their odour activity values were the basis of an aroma model reflecting most of the odour notes of black pepper. Omission tests indicated α- and β-pinene, myrcene, α-phellandrene, limonene, linalool, methylpropanal, 2- and 3-methylbutanal, butyric acid and 3-methylbutyric acid as key odorants. A storage experiment revealed that for ground black pepper, losses of α-pinene, limonene and 3-methylbutanal were mainly responsible for deficits in the pepper-like, citrus-like, terpene-like and malty notes after 30 days at room temperature. The musty/mouldy off-flavour of a sample of black pepper was caused by a mixture consisting of 2,3-diethyl-5-methylpyrazine (2.9 μg/kg) and 2-isopropyl-3-methoxypyrazine (0.2 μg/kg).
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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.) II. Odour activity values of desirable and undesirable odorants of black pepper. Eur Food Res Technol 209, 22–26 (1999). https://doi.org/10.1007/s002170050450
- Key words Black pepper
- Musty off-flavour