Quality of powdered black pepper (Piper nigrum L.) during storage. II. Principal components analyses of GC and sensory profiles.

Shanthi, Narasimhan. and Rajalakshmi, D. and Nagin, Chand. (1992) Quality of powdered black pepper (Piper nigrum L.) during storage. II. Principal components analyses of GC and sensory profiles. Journal of Food Quality, 15. pp. 67-83.

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Abstract

Gas chromatographicjngerprinting of stored black pepper powder afer extraction, volatiles from the Likens-Nickerson extraction and aroma impact fractions were carried out using packed column, routinely used in the spice growing countries. Sensory quality, volatile oil and moisture content were also analyzed to trace the changes occurring during storage. The data generated were subjected to principal components analyses to reduce dimensionality and arrive at impact attributes. The oxygenated compounds fraction resolved into 25 to 30 peaks from which a group of 6, including small yet importantpeaks, was selected. These peuks reflected quality as monitored by sensor?, response, accounting for 93.4% of information, and are more meaningful than terpene hydrocarbon peaks of high resolution. The probable compounds constituting these principal components are discussed.

Item Type:	Article
Uncontrolled Keywords:	Gas chromatographic fingerprinting, storage, black pepper powder, extraction,Sensory quality
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 May 2016 06:56
Last Modified:	27 May 2016 06:56
URI:	http://ir.cftri.res.in/id/eprint/5164

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