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Studies on Pepper (Piper nigrum L.) cultivars by sensory and instrumental techniques.

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.com/id/eprint/12659

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