T. Jagella et W. Grosch, 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, Z LEBENSM U, 209(1), 1999, pp. 16-21
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
Dilution and concentration experiments as well as enantioselective analysis
of optically active monoterpenes indicated (+)-linalool, (+)-alpha-phellan
drene, (-)-limonene, myrcene, (-)-alpha-pinene, 3-methyl-butanal and methyl
propanal as the most potent odorants of black pepper. Additionally, 2-isopr
opyl-3-methoxypyrazine and 2,3-diethyl-5-methylpyrazine were detected as im
portant odorants of a black pepper sample with a mouldy, musty off-flavour.