Abstract
Quantification of 19 odorants and calculation of their odour activity values were together the basis for an aroma model which reflected the odour profile of a white pepper sample having a faecal off-flavour. Omission tests indicated limonene, linalool, α-pinene, 1,8-cineole, piperonal, butyric acid, 3-methylbutyric acid, methylpropanal, and 2- and 3-methylbutanal as key odorants of white pepper. The faecal off-flavour was caused by skatole and 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 both skatole and p-cresol. In the sample with the strongest off-flavour the concentrations amounted to 2.6 mg/kg (skatole) and 12.4 mg/kg (p-cresol).
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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.) III. Desirable and undesirable odorants of white pepper. Eur Food Res Technol 209, 27–31 (1999). https://doi.org/10.1007/s002170050451
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DOI: https://doi.org/10.1007/s002170050451