Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.)
III. Desirable and undesirable odorants of white pepper |
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Authors: | T Jagella W Grosch |
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Affiliation: | Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany e-mail: Werner.Grosch@lrz.tu-muenchen.de, DE
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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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