Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.). III. Desirable and undesirable odorants of white pepper.

摘要

Composition of flavour and faecal off-flavour of white pepper was investigated. 19 volatile compounds were quantified and their odour threshold values were calculated, before being used as an aroma model which reflected the odour profile of a whitepepper sample having a faecal off-flavour. Omission tests indicated that limonene, linalool, alpha-pinene, 1,8-cineole, piperonal, butyric acid, 3-methylbutyric acid, methylpropanal, and 2- and 3-methylbutanal were the volatile compounds responsible for the distinctive aroma of white pepper. The faecal off-flavour was caused by skatole and was enhanced by the presence of p-cresol. In 6 samples of white pepper, intensity of the faecal off-flavour paralleled the concn. of both skatole and p-cresol. In the sample with the strongest off-flavour, concn. were 2.6 and 12.4 mg/kg, respectively, for skatole and p-cresol. [See 1999-Te822 for part II. From En summ.]