Characterization of Odorants Causing an Atypical Aroma in White Pepper Powder (Piper nigrum L.) Based on Quantitative Measurements and Orthonasal Breakthrough Thresholds
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- 作者：Martin Steinhaus and Peter Schieberle
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：July 27, 2005
- 年：2005
- 卷：53
- 期：15
- 页码：6049 - 6055
- 全文大小：75K
- 年卷期：v.53,no.15(July 27, 2005)
- ISSN：1520-5118
文摘
Application of the aroma extract dilution analysis on an extract of white pepper powder showing anintense fecal, cowshed-like off-flavor revealed 3-methylindole (fecal, swine-manure) and 4-methylphenol (fecal, horse-like) with the highest flavor dilution (FD) factors among the 22 odor-activecompounds detected. In addition, high FD factors and/or undesirable odor qualities suggested3-methylphenol (phenolic), butanoic acid (cheese-like), and 2- and 3-methylbutanoic acid (cheese-like) as well as pentanoic acid and hexanoic acid (cheese-like odors) as contributors to the malodor.Although the intensities of the off-note were clearly different in 50 commercial samples of white pepper,quantitation of 3-methylindole and 3- and 4-methylphenol as well as of the five short-chain acids bymeans of stable isotope dilution assays showed similar concentrations in most of the samples. Storageof a freshly ground white pepper powder for up to 7 months revealed a significant decrease in thetypical odor qualities of white pepper and an increase in the fecal odor note with storage time. Becausethe concentrations of the odorants mentioned above were not much changed during storage, possiblyvery volatile odorants, such as 
-pinene, which are able to mask the malodor, are lost during storageof, in particular, pepper powders. On the basis of odor activity values, which were calculated usingbreakthrough thresholds, in particular, 3-methylindole, 4-methylphenol, 3-methylphenol, and butanoicacid could be suggested as the main sources of the fecal off-flavor.Keywords: Pepper; aroma; off-flavor; aroma extract dilution analysis; skatole; 3-methylindole;4-methylphenol; 3-methylphenol; stable isotope dilution analysis
-pinene, which are able to mask the malodor, are lost during storageof, in particular, pepper powders. On the basis of odor activity values, which were calculated usingbreakthrough thresholds, in particular, 3-methylindole, 4-methylphenol, 3-methylphenol, and butanoicacid could be suggested as the main sources of the fecal off-flavor.Keywords: Pepper; aroma; off-flavor; aroma extract dilution analysis; skatole; 3-methylindole;4-methylphenol; 3-methylphenol; stable isotope dilution analysis