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

Citation
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
Citations number
29
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
ISSN journal
1431-4630 → ACNP
Volume
209
Issue
1
Year of publication
1999
Pages
16 - 21
Database
ISI
SICI code
1431-4630(1999)209:1<16:FAOCOB>2.0.ZU;2-3
Abstract
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.