Unterschiede

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--- piper_nigrum_l [2016/09/24 09:17] – andreas
+++ piper_nigrum_l [2025/10/24 12:13] (aktuell) – andreas
@@ Zeile 17: / Zeile 17: @@
 [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]]
+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]
@@ Zeile 38: / Zeile 41: @@
 [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]] \\
-{{: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|plantgenera.org]]
-[[http://plantgenera.org/species.php?id_species=797879]]
+{{:piper_nusa.jpg?600|}} \\
+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]]
-{{:muntok.jpg?800}} \\
+{{:muntok.jpg}} \\
 Muntok white pepper,  [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska