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Colorimetric method of determination of pungent constituents of pepper.

Shankaranarayana, M. L. and Nagalakshmi, S. and Natarajan, C. P. (1970) Colorimetric method of determination of pungent constituents of pepper. Flavour Industry, 1 (3). 173-75, 12 ref..

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(i) Piperine (ii) chavicine and (iii) piperettine are responsible for the pungency of pepper. The UV spectrophotometric method widely used is specific for (i) but does not measure the presence of (ii) and (iii). A method is described with which it is possible to measure total pungency due to (i), (ii) and (iii) in pepper and oleoresin of pepper. Piperidine containing pungent constituents are hydrolysed to liberate piperidine which is reacted with carbon disulphide to form piperidinium pentamethylene dithiocarbamate. The latter reacts with CuSO4 to give a yellow colour which has absorption max. at 435 nm. The amount of piperidine is calculated from a standard graph and the purity of the sample computed.

Item Type: Article
Uncontrolled Keywords: FLAVOUR-; Determination of pungent compounds in pepper by colorimetry; PEPPER-; COLORIMETRY-; PIPERINE-; Determination of /piperine/ in pepper; CHAVICINE-; Determination of /chavicine/ in pepper; PIPENETTINE-; Determination of /pipenettine/ in pepper
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 May 2012 06:30
Last Modified: 22 May 2012 06:30
URI: http://ir.cftri.com/id/eprint/3526

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