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.

摘要

Volatile compounds responsible for the distinct aroma of black pepper (Piper nigrum L.) as well as those responsbile for off-flavours were established using aroma extract dilution analysis (AEDA), aroma extract concentration analysis (AECA) and GC/olfactometry of headspace samples (GCOH). AEDA and AECA showed that alpha-pinene, myrcene, linalool, alpha-phellandrene and limonene were the most important volatile compounds present in black pepper, while volatile compounds responsible for off-flavourswere 2-isopropyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, guaiacol and vanillin. These results were confirmed using GCOH. [From En summ.]