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Colorimetric method of determination of pungent constituents of pepper.

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Relation http://ir.cftri.com/3526/
 
Title Colorimetric method of determination of pungent constituents of pepper.
 
Creator Shankaranarayana, M. L.
Nagalakshmi, S.
Natarajan, C. P.
 
Subject 15 Flavour/Fragrance/Perfumes
09 Pepper
 
Description (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.
 
Date 1970
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3526/1/Flavour_Industry_1970_1_173-175.pdf
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..