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piper_nigrum_l [2016/09/24 09:15] – andreaspiper_nigrum_l [2026/03/31 06:53] (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]
  
-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%). \\ 
 +[Blum, Carsten. "Analytik und Sensorik von Gewürzextrakten und Gewürzölen." (1999)] [[http://ediss.sub.uni-hamburg.de/volltexte/1999/57/pdf/Dr.Blum.pdf|PDF]] 
 + 
 +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]  [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] 
  
Zeile 33: Zeile 36:
  
 Mean rotundone concentration was found 2025 μg/kg in white pepper and 1200 μg/kg in black pepper. \\ Mean rotundone concentration was found 2025 μg/kg in white pepper and 1200 μg/kg in black pepper. \\
-[Wood, C., Siebert, T. E., Parker, M., Capone, D. L., Elsey, G. M., Pollnitz, A. P., Herderich, M. J. (2008). Spice up your life–The Rotundone story. Expression of Multideisciplinary flavour science, Proceedings of the 12th Weurman Symposium.] [[https://home.zhaw.ch/yere/pdf/Teil121%20-%20Expression%20of%20Multidisciplinary.pdf]]+[Wood, C., Siebert, T. E., Parker, M., Capone, D. L., Elsey, G. M., Pollnitz, A. P., Herderich, M. J. (2008). Spice up your life–The Rotundone story. Expression of Multideisciplinary flavour science, Proceedings of the 12th Weurman Symposium.] [[https://web.archive.org/web/20210707235306/https://home.zhaw.ch/yere/pdf/Teil121%20-%20Expression%20of%20Multidisciplinary.pdf|PDF (archived)]]
  
 Black pepper essential oil obtained by supercritical fluid extraction (SFE) using carbon dioxide had higher levels of sequiterpene hydrocarbons, leading to higher sesquiterpene to monoterpene ratios, than essential oil obtained by hydrodistillation. Main compound of the CO2-extract is β-caryophyllene (12%), followed by caryophyllene oxide (8%), limonene, α-copaene, elemol (each 6%), sabinene (5%) and δ-carene (5%). Main compound in the hydrodistilled extract is caryophyllen oxide (12%), with β-caryophyllene only 2%, limonene (6%), α-copaene (5%). \\ Black pepper essential oil obtained by supercritical fluid extraction (SFE) using carbon dioxide had higher levels of sequiterpene hydrocarbons, leading to higher sesquiterpene to monoterpene ratios, than essential oil obtained by hydrodistillation. Main compound of the CO2-extract is β-caryophyllene (12%), followed by caryophyllene oxide (8%), limonene, α-copaene, elemol (each 6%), sabinene (5%) and δ-carene (5%). Main compound in the hydrodistilled extract is caryophyllen oxide (12%), with β-caryophyllene only 2%, limonene (6%), α-copaene (5%). \\
-[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]  
 + 
 +{{:piper_nigrum.jpg?600}} \\ 
 +Köhler, F.E., Medizinal Pflanzen, vol.2, t.144 (1890) [[http://plantgenera.org/species.php?id_species=797879|plantgenera.org]]
  
-{{:piper_nigrum.jpg?500}} \\ +{{:piper_nusa.jpg?600|}} \\ 
-Köhler, F.E., Medizinal Pflanzen, vol.2, t.144 (1890) \\ +Piper nigrum, Flores, East Nusa Tenggara, Indonesia (2025) © Vincent Schieveen [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=346855|inaturalist.org]]
-[[http://plantgenera.org/species.php?id_species=797879]]+
  
-{{: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
piper_nigrum_l.1474708543.txt.gz · Zuletzt geändert: 2016/09/24 09:15 von andreas
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