Studies on Pepper (Piper nigrum L.) cultivars by sensory and instrumental techniques

Zeitschrift fur Arznei- und Gewurzpflanzen

Volumn 16, Issue 4, 2011, Pages 176-180

  Mamatha, B S ^a   Prakash, A T ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Electronic nose; HPLC; Oleoresin; Pepper; Piperine; Pungency

Indexed keywords

EID: 84855224914     PISSN: 14319292     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. American Society for Testing and Materials (ASTM). Sensory testing method. 2nd Edn. ASTM manual 26 (E. Chamber IV and M. B. Wolf, eds). ASDTM. West Conshohocken, P. A; 1996 p. 54-72.
2. Chang VC, Fuenters-granados RG, Rocha Herrera AR, Wilson IA. Evaluation of sensory properties, aroma and pungency of black pepper [Piper nigrum L.) from different geographic locations in IFT annual meeting. In: Book of abstracts. ISSN. 108-1236, conference proceedings, 1996; 157-152.
3. Cliff M, Heymann H. Descriptive analysis of oral pungency. J Sensory studies 1992;7(4):279-290.
4. Cliff MA. Sensory characterization of oral irritants, Dissertation. Abstract- International 1994;B54(7):3411.
5. Duncan DB. Multiple range test and multiple F tests. Biometrics 1955;11:1-42.
6. Galetto WG, Walger DE, Levy SM. High pressure liquid chromatography determination of piperine in black pepper (Piper nigrum L). J AOAC 1976;59:951-953.
7. Govindarajan VS. Critical Review of Food Science and Nutrition. 1977;9:115-225.
8. Gupta M. Pharmacological properties and traditional therapeutic uses of important Indian spices: A review. Int J Food Prop 2010;13:1092-1116.
9. ISI 8104. Method of testing for pungency of black pepper by Scoville Heat Unit. Indian standards Institution. New Delhi. 1976.
10. Korel F, Bagdatlioglu N, Balaban MO, Hisil Y. Ground red peppers: capsaicinoids contents, scoville scores and discrimination by an electronic nose. J Agric Food Chem 2002;50(11):3257-3261. (Pubitemid 34533631)
11. Madsen MG, Grypa RD. Spices flavor system and the electronic nose. Food Technology 2000;54(3):44-46.
12. Narasimhan S. Quality evaluation of some spices [PhD thesis]. University of Mysore. India; 1982.
13. Narayan CS. Chemistry of black pepper. In: Ravindran PN, editor. Black pepper. Amsterdam: Harwood academic; 2000. p. 143-162.
14. Parmar VS, Jain SC, Bisht KS, Jain R, Tangia P, Jha A, Tyagi OD, Prasad AK, Wengel J, Olsen CE, Boll PM. Phytochemistry of the genus piper. Phytochem 1997;46(4): 597-673. (Pubitemid 27483827)
15. Raghuveer KG, Ananthakrishna SS. Piperine and related compounds in pepper. I. Search for minor components. J Food Sei Technol 1980;17:268-272.
16. Ravindran PN, Johny AK. In: Peter KV, editor. Handbook of herbs and spices. Cambridge: Woodhead; 2003. p. 62-110.
17. Schulz H, Baranska M, Quilitzsch R, Schutze W, Losing G. Characterization of peppercorn, pepper oil and pepper oleoresin by vibrational spectroscopy methods. J Agric Food Chem 2005;53:3358-3363. (Pubitemid 40758167)
18. Stone H, Sidel JL. Quantitative descriptive analysis development, application and the future. Food Technol 1998;52(2):48-52. (Pubitemid 128580370)
19. Tainter DR, Grenis AT. Spices and seasonings. A food technology handbook: Weinheim, Germany: Wiley- VCH; 1993.
20. Yamamoto Y. Studies on the pungent constituents in black pepper (Piper nigrum L.J.IV. Pungency of piperine. J Food Sei Technol 1974;21:579- 581.