Evaluation of the Flavor Quality of Pepper (Piper Nigrum L.) Cultivars by Gc–Ms, Electronic Nose and Sensory Analysis Techniques

Mamatha, B. S. and Prakash, M. and Nagarajan, S. and Bhat, K. K. (2008) Evaluation of the Flavor Quality of Pepper (Piper Nigrum L.) Cultivars by Gc–Ms, Electronic Nose and Sensory Analysis Techniques. Journal of Sensory Studies, 23. pp. 498-513.

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Abstract

Pepper (Piper nigrum L.) is an extensively used spice, which has a characteristic flavor and pungency. The properties of spices such as flavor, color, pungency, etc., vary among cultivars and varieties. It is in this context that pepper cultivars namely, Panniyur 1, Balankotta, Panniyur 5 and one commercial sample were examined for flavor and odor profile using sensory, gas chromatography–mass spectrometry (GC–MS) and electronic nose (E-nose) analyses. The flavor profile of pepper powder dispersed in cornstarch gruel clearly differentiated Balankotta samples from the other three samples; green mango-like, turmeric-like and earthy notes were higher in Balankotta samples, while the other samples had higher scores for pepper-like, pungent, spicy and lingering herbaceous. The flavor profile of the essential oils of pepper samples showed a higher intensity of pepper-like note in Panniyur 1, Panniyur 5 and commercial sample, and turmeric-like and green mango-like characterized Balankotta. The odor profile of the essential oils further supported the flavor profile data. Orthonasal olfaction (odor profile) provided more descriptive odor characteristics for pepper powder than pepper essential oil. The orthonasal and retronasal olfaction (flavor profile) showed an opposite trend when the flavor profile of pepper essential oil samples was carried out in a starch-based carrier; retronasal olfaction was more effective than the orthonasal. GC,GC–MSanalysis and E-nose aroma pattern complemented the sensory flavor profiling results. The GC–MS of Balankotta pepper samples was different from Panniyur 1, Panniyur 5 and the commercial sample, showing higher content of p-cymene. The E-nose pattern matching further supported the sensory and instrumental data.

Item Type:	Article
Uncontrolled Keywords:	Pepper (Piper nigrum L.) flavor odor profile sensory, gas chromatography–mass spectrometry (GC–MS) electronic nose
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions:	Plantation Products Spices and Flavour Technology Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jun 2009 09:32
Last Modified:	22 Dec 2016 11:30
URI:	http://ir.cftri.res.in/id/eprint/9021

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