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

被引：42

作者：

Jagella T. ^{[1
]}

Grosch W. ^{[1
]}

机构：

[1] Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4

来源：

European Food Research and Technology | 1999年 / 209卷 / 1期

关键词：

Aroma model; Faecal off-flavour; Flavour; Key odorants; White pepper;

D O I：

10.1007/s002170050451

中图分类号：

学科分类号：

摘要：

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). © Springer-Verlag 1999.

引用

页码：27 / 31

页数：4