| Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes | |
| Department | 环境材料与生态化学研究发展中心 |
Liu H(刘红)1; Ceng FK(曾凡逵)2 ; Wang QH(王庆煌)1; Wu HS(邬华松)1; Tan LH(谭乐和)1; Wang QH(王庆煌)
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| 2013 | |
| Source Publication | European Food Research and Technology
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| ISSN | 1438-2377 |
| Volume | 237Issue:2Pages:245-251 |
| Abstract | Here, we examine the chemical quality (total protein, total lipid, starch, piperine, and essential oil) and flavor quality of white pepper (Piper nigrum L.) derived from five new genotypes (Jianyin-1, Banyin-1, Banyin-2, Banyin-3, and Banyin-4). We employed headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS) to analyze major volatiles, electronic nose (E-nose) to analyze volatiles of unknown nature, and sensory testing to assess flavor quality of white pepper derived from these five genotypes. The piperine and essential oil values were significantly higher in Jianyin-1 than in any of the other samples, and this was in accordance with the sensory evaluation results, which indicated that this sample also possesses the most intense pungency notes of all of the samples. The characterization of the chemical quality, volatile compounds, and volatile profiles of all five pepper cultivars showed a clear difference between Jianyin-1 and all of the other samples, perhaps indicative of its unique hybrid origin for the four latter genotypes. The E-nose pattern matching used to examine the volatiles of unknown nature of white pepper derived from all five genotypes further supported our sensory and instrumental data and suggested that Jianyin-1 is a promising and pungent pepper cultivar useful for cultivation for human consumption. |
| Keyword | White Pepper Chemical Quality Flavor Quality Sensory Analysis Electronic Nose |
| Subject Area | 材料与农业工程 |
| DOI | 10.1007/s00217-013-1986-x |
| Funding Organization | The National Key Technology Research and Development Program of China (2012BAD36B03) |
| Indexed By | SCI |
| If | 1.387 |
| Language | 英语 |
| Funding Project | 材料与农业工程组 |
| compositor | 第二作者单位 |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://ir.licp.cn/handle/362003/4350 |
| Collection | 环境材料与生态化学研究发展中心 |
| Corresponding Author | Wang QH(王庆煌) |
| Affiliation | 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning, Peoples R China 2.Chinese Acad Sci, Lanzhou Inst Chem Phys, Res & Dev Ctr Ecomat & Ecochem, Lanzhou 730000, Peoples R China |
| Recommended Citation GB/T 7714 | Liu H,Ceng FK,Wang QH,et al. Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes[J]. European Food Research and Technology,2013,237(2):245-251. |
| APA | Liu H,Ceng FK,Wang QH,Wu HS,Tan LH,&王庆煌.(2013).Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes.European Food Research and Technology,237(2),245-251. |
| MLA | Liu H,et al."Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes".European Food Research and Technology 237.2(2013):245-251. |
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| (2013)Studies on the（229KB） | 期刊论文 | 作者接受稿 | 开放获取 | CC BY-NC-SA | View Application Full Text | |
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