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Piperine and related compounds in pepper. I. Search for minor components.

Raghuveer, K. G. and Ananthakrishna, S. M. (1980) Piperine and related compounds in pepper. I. Search for minor components. Journal of Food Science and Technology, 17 (6). 268-272, 11 ref..

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Abstract

Solvent fractionation, crystallization of pepper oleoresin and pungency evaluation by threshold methods has indicated that mother liquor has compounds other than piperine. Further study with argentation-TLC showed the presence of a compound which has only a fourth of the pungency of piperine. The coloured compounds in a total extract of pepper contribute 3 to 5% to the absorption at 342 nm. It has also been shown that spectrophotometric method could be conveniently used on a single peppercorn.

Item Type: Article
Uncontrolled Keywords: ALKALOIDS-; pepper, piperine in; AROMA-COMPOUNDS; pepper, pungent principles minor components in; SPICES-
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Sep 2010 09:08
Last Modified: 28 Dec 2011 09:55
URI: http://ir.cftri.com/id/eprint/6834

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