| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| piper_nigrum_l [2016/09/24 09:15] – 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.) 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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| 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. \\ | 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%). \\ |
| [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] | [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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| "Application of the aroma extract dilution analysis on an extract of white pepper powder showing an intense fecal, cowshed-like off-flavor revealed 3-methylindole (fecal, swine-manure) and 4-methylphenol (fecal, horse-like) with the highest flavor dilution (FD) factors among the 22 odor-active compounds detected." \\ | 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. \\ |
| [Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds., Steinhaus, M., Schieberle, P., Journal of agricultural and food chemistry, 53(15), 2005, 6049-6055] | [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 |
