| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| piper_nigrum_l [2016/02/02 13:13] – andreas | piper_nigrum_l [2018/11/23 09:28] (aktuell) – andreas |
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| [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. Jagella, T., and W. Grosch. European Food Research and Technology, 209.1, 1999, 22-26] | [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. Jagella, T., and W. Grosch. European Food Research and Technology, 209.1, 1999, 22-26] |
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| |{{:alpha_pinene.jpg| α-pinene}} \\ α-pinene | {{:limonene.jpg| limonene}} \\ limonene | {{:isovaleraldehyde.jpg| 3-methylbutanal}} \\ 3-methylbutanal \\ (isovaleraldehyde) | {{:skatol.jpg| skatol}} \\ skatol | | |{{:alpha_pinene.jpg| α-pinene}} \\ α-pinene | {{:limonene.jpg| limonene}} \\ limonene | {{:isovaleraldehyde.jpg| 3-methylbutanal}} \\ 3-methylbutanal \\ (isovaleraldehyde) | {{:skatol.jpg| skatole}} \\ skatole | |
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| "Quantification of 19 odorants and calculation of their odour activity values were together the basis for an aroma model which reflected the odour profile of a white pepper sample having a faecal off-flavour. Omission tests indicated limonene, linalool, α-pinene, 1,8-cineole, piperonal, butyric acid, 3-methylbutyric acid, methylpropanal, and 2- and 3-methylbutanal as key odorants of white pepper. The faecal off-flavour was caused by skatole and was enhanced by the presence of p-cresol. In six samples of white pepper the intensity of the faecal off-flavour paralleled the concentration of both skatole and p-cresol. In the sample with the strongest off-flavour the concentrations amounted to 2.6 mg/kg (skatole) and 12.4 mg/kg (p-cresol)." \\ | A typical unpleasant off-odour, described as fecal, cowshed-like, is often observed in white pepper, but not in black pepper. \\ |
| | "Quantification of 19 odorants and calculation of their odour activity values were together the basis for an aroma model which reflected the odour profile of a white pepper sample having a faecal off-flavour. Omission tests indicated limonene, linalool, α-pinene, 1,8-cineole, piperonal, butyric acid, 3-methylbutyric acid, methylpropanal, and 2- and 3-methylbutanal as key odorants of white pepper. The faecal off-flavour was caused by [[http://www.thegoodscentscompany.com/data/rw1006331.html|skatole]] and was enhanced by the presence of p-cresol. In six samples of white pepper the intensity of the faecal off-flavour paralleled the concentration of both skatole and p-cresol. In the sample with the strongest off-flavour the concentrations amounted to 2.6 mg/kg (skatole) and 12.4 mg/kg (p-cresol)." \\ |
| [Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) III. Desirable and undesirable odorants of white pepper., Jagella, T., Grosch, W., European Food Research and Technology, 209(1), 1999, 27-31] | [Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) III. Desirable and undesirable odorants of white pepper., Jagella, T., Grosch, W., European Food Research and Technology, 209(1), 1999, 27-31] |
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| | Accelerated Solvent Extracts (ASE) and SFE of green pepper show a different spectrum of compounds than the essential oils. Main volatiles were α-pinene (0.8-4.4%), sabinene (5.6-14.0%), β-pinene (1.8-6.9%), 3-carene (4.3-10.1%), limonene (4.6-7.8%), β-caryophyllene (6.5-26.3%), and elemol (3.3-12.9%); with higher percentages of β-phellandrene (1.2-2.3%), (E/Z)-sabinene hydrate (1.5-3.6%), terpinen-4-ol (2.1-4.5%), α-copaene (1.2-4.8%), δ-cadinene (0.7-3.0%), and δ-cadinol (0.6-3.4%). \\ |
| | [Blum, Carsten. "Analytik und Sensorik von Gewürzextrakten und Gewürzölen." (1999)] [[http://ediss.sub.uni-hamburg.de/volltexte/1999/57/pdf/Dr.Blum.pdf]] |
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| | AEDA analysis of white pepper with very intense off-odour showed highest FD factors for α-pinene and linalool (FD 1024), the off-odorants with high FD factors were 3-methylindole (skatol, fecal-swine-manure, FD 512), and 4-methylphenol (fecal, horse-like, FD 256). 3-Methylphenol (FD 128, phenolic), and the cheesy smelling 2-methyl and 3-methyl butanoic acids (FD 32) were also present. Regardless of the origin these off-odorants are characteristic constituents of white pepper, formed during fermentation. They can be minimised combining a frequent change of water during fermentation with a reduction of the fermentation time to four days, starting with fully ripe fruits. \\ |
| | [Off-flavour formation during white pepper processing., Seinhaus M., Schieberle P., in: State of the Art in Flavour Chemistry and Biology, Ed. Hofmann T., Dt. Forschungsanst. für Lebensmittelchemie, 2005, 197-204] |
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| "An investigation of nitrogen-containing compounds in black pepper oil, by capillary GC, GC/MS and HPLC techniques, revealed 20 previously unreported pyrazines, pyridines and piperidines. These species were found to be present at levels ranging from 150 ppb to 30 ppm. Odor assessment revealed that 2-ethyl-3,5-dimethylpyrazine (1.5 ppm) and 3-ethyl-2,5-dimethylpyrazine (490 ppb) contributed most significantly to the overall odor...\\ | "An investigation of nitrogen-containing compounds in black pepper oil, by capillary GC, GC/MS and HPLC techniques, revealed 20 previously unreported pyrazines, pyridines and piperidines. These species were found to be present at levels ranging from 150 ppb to 30 ppm. Odor assessment revealed that 2-ethyl-3,5-dimethylpyrazine (1.5 ppm) and 3-ethyl-2,5-dimethylpyrazine (490 ppb) contributed most significantly to the overall odor...\\ |
| [Extraction of Sarawak black pepper essential oil using supercritical carbon dioxide. Kumoro, Andri C., Masitah Hasan, and Harcharan Singh. Arabian Journal for Science and Engineering Vol.35 (2), 2010, 7-16] [[http://ajse.kfupm.edu.sa/articles/352B%20p.01.pdf]] \\ | [Extraction of Sarawak black pepper essential oil using supercritical carbon dioxide. Kumoro, Andri C., Masitah Hasan, and Harcharan Singh. Arabian Journal for Science and Engineering Vol.35 (2), 2010, 7-16] [[http://ajse.kfupm.edu.sa/articles/352B%20p.01.pdf]] \\ |
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| {{:piper_nigrum.jpg?500}} \\ | {{:piper_nigrum.jpg?600}} \\ |
| Köhler, F.E., Medizinal Pflanzen, vol.2, t.144 (1890) \\ | Köhler, F.E., Medizinal Pflanzen, vol.2, t.144 (1890) \\ |
| [[http://plantgenera.org/species.php?id_species=797879]] | [[http://plantgenera.org/species.php?id_species=797879]] |
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| {{:muntok.jpg?600}} \\ | {{:muntok.jpg}} \\ |
| Muntok white pepper | Muntok white pepper, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska |
