Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes

European Food Research and Technology

Volumn 237, Issue 2, 2013, Pages 245-251

  Liu, Hong ^a   Zeng, Fan Kui ^b   Wang, Qing Huang ^a   Wu, Hua Song ^a   Tan, Le He ^a  

^a INSTITUTE OF TROPICAL BIOSCIENCE AND BIOTECHNOLOGY   (China)

^b LANZHOU INSTITUTE OF CHEMICAL PHYSICS   (China)

Author keywords

Chemical quality; Electronic nose; Flavor quality; Sensory analysis; White pepper

Indexed keywords

CULTIVATION; ELECTRONIC NOSE; ESSENTIAL OILS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PATTERN MATCHING; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

CHEMICAL QUALITY; ELECTRONIC NOSE (E-NOSE); GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEADSPACE SOLID PHASE MICRO EXTRACTIONS; HUMAN CONSUMPTION; INSTRUMENTAL DATA; VOLATILE COMPOUNDS; WHITE PEPPERS;

QUALITY CONTROL;

PIPER NIGRUM;

EID: 84880772112     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-1986-x     Document Type: Article

References (25)

1. Ramakrishnan Nair R, Dutta Gupta S (2003) Somatic embryogenesis and plant regeneration in black pepper (Piper nigrum L.): I. Direct somatic embryogenesis from tissues of germinating seeds and ontogeny of somatic embryos. J Hortic Sci Biotechnol 78(3): 416-421.
2. Ahmad N, Fazal H, Abbasi BH, Rashid M, Mahmood T, Fatima N (2010) Efficient regeneration and antioxidant potential in regenerated tissues of Piper nigrum L. Plant Cell Tissue Organ Cult 102(1): 129-134.
3. Abbasi BH, Ahmad N, Fazal H, Mahmood T (2010) Conventional and modern propagation techniques in Piper nigrum. J Med Plant Res 4: 007-012.
4. Khan S, Mirza KJ, Anwar F, Abdin MZ (2010) Development of RAPD markers for authentication of Piper nigrum L. Environ We Int J Sci Technol 5: 553-562.
5. Jiang Y, Liu J (2011) Analysis of genetic diversity of Piper spp. in Hainan Island (China) using inter-simple sequence repeat ISSR markers. Afr J Biotechnol 10(66): 14731-14737.
6. Zheng W (1999) Germplasm resources of wild pepper and their use. Guangxi Sci Technol Trop Crops 73: 12-13.
7. Ravindran P (2000) Black Pepper, Piper Nigram: Piper nigrum, vol 13. CRC.
8. Peter K (2004) Handbook of herbs and spices, vol 2. CRC.
9. Steinhaus M, Schieberle P (2005) Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds. J Agric Food Chem 53(15): 6049-6055.
10. Nitz S (1996) Quality and stability of high-pressure extracts from spices (in German). Paper presented at the Forschungskreis der Ernährungsindustrie, Bonn, Germany.
11. Jagella T, Grosch W (1999) 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(1): 27-31.
12. Jagella T, Grosch W (1999) 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(1): 16-21.
13. Jagella T, Grosch W (1999) 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(1): 22-26.
14. Mazida MM, Salleh MM, Osman H (2005) Analysis of volatile aroma compounds of fresh chilli (Capsicum annuum) during stages of maturity using solid phase micro extraction (SPME). J Food Compos Anal 18(5): 427-437.
15. Guillot S, Peytavi L, Bureau S, Boulanger R, Lepoutre JP, Crouzet J, Schorr-Galindo S (2006) Aroma characterization of various apricot varieties using headspace-solid phase micro extraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Food Chem 96(1): 147-155.
16. Frank DC, Owen CM, Patterson J (2004) Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds. LWT Food Sci Technol 37(2): 139-154.
17. Jirovetz L, Buchbauer G, Ngassoum MB, Geissler M (2002) Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry. J Chromatogr A 976: 265-275.
18. Wood A, Barrow ML, James D (1988) Piperine determination in pepper (Piper nigrum L.) and its oleoresins-a reversed-phase high-performance liquid chromatographic method. Flavour Fragr J 3(2): 55-64.
19. Orav A, Stulova I, Kaila T, Muuisepp M (2004) Effect of storage on the essential oil composition of Piper nigrum L. fruits of different ripening states. J Agric Food Chem 52: 2582-2586.
20. Cardeal ZL, Gomes da Silva MD, Marriott PJ (2006) Comprehensive two-dimensional gas chromatography-mass spectrometric analysis of pepper volatiles. Rapid Commun Mass Spectrom 20(19): 2823-2836.
21. Parthasarathy VA, Chempakam B, Zachariah TJ (2008) Chemistry of spices. CABI.
22. Rizzolo A, Polesello A, Polesello S (1992) Use of headspace capillary GC to study the development of volatile compounds in fresh fruit. J High Resolut Chromatogr 15(7): 472-477.
23. Mamatha B, Prakash M, Nagarajan S, Bhat K (2008) Evaluation of the flavor quality of pepper (Piper nigrum L.) cultivars by GC-MS, electronic nose and sensory analysis techniques. J Sens Stud 23(4): 498-513.
24. Narasimhan S, Chand N, Rajalakshmi D, Indiramma A (1990) Quality of powdered black pepper(Piper nigrum L.) during storage I. Sensory and physicochemical analyses. J Sens Stud 4(4): 229-240.
25. Narasimhan S, Rajalakshmi D, Chand N (2007) Quality of powdered black pepper (Piper nigrum L.) during storage II. Principal components analyses of GC and sensory profiles. J Food Qual 15(1): 67-83.