Mamatha, B. S. and Prakash, M. (2011) Studies on Pepper (Piper nigrum L.) cultivars by sensory and instrumental techniques. Journal of Medicinal and Spice Plants. pp. 176-180.
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Abstract
The intensity of Pepper (Piper nigrum
l.) pungency in 3 cultivars (,Panniyur
1', 'Panniyur 5' and 'Balankotta') and
one commercial sample of pepper was
estimated by sensory and instrumental
analysis. Time intensity study Showed
variation in perceived intensity of pungency
of three pepper cultivars and
one commercial sample with respect to
time; Scoville Heat Unit value was 60.00
x to' for commercial sample and 16,66
x 10' for '8alankotta' complimenting
HPLC data. Flavour profiling of the pepper oleoresin showed that 'Balankotta'
sample had the least spicy and pungency odor attributes, which was supported
by instrumental aroma pattern obtained
by electronic nose analysis, showing
discrimination among the samples with
'Balankotta' sample occupying a separate
quadrant.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Electronic nose, HPLC, oleoresin, pepper, piperine, pungency |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Jun 2017 09:51 |
| Last Modified: | 23 Jun 2017 09:51 |
| URI: | http://ir.cftri.res.in/id/eprint/12659 |
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