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Quality of powdered black pepper (Piper nigrum L.) during storage. II. Principal components analyses of GC and sensory profiles.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/5164/
 
Title Quality of powdered black pepper (Piper nigrum L.) during storage. II. Principal components analyses of GC and sensory profiles.
 
Creator Shanthi, Narasimhan.
Rajalakshmi, D.
Nagin, Chand.
 
Subject 15 Flavour/Fragrance/Perfumes
09 Pepper
 
Description Gas chromatographicjngerprinting of stored black pepper powder afer extraction,
volatiles from the Likens-Nickerson extraction and aroma impact fractions
were carried out using packed column, routinely used in the spice growing countries.
Sensory quality, volatile oil and moisture content were also analyzed to trace
the changes occurring during storage. The data generated were subjected to
principal components analyses to reduce dimensionality and arrive at impact
attributes. The oxygenated compounds fraction resolved into 25 to 30 peaks from
which a group of 6, including small yet importantpeaks, was selected. These peuks
reflected quality as monitored by sensor?, response, accounting for 93.4% of
information, and are more meaningful than terpene hydrocarbon peaks of high
resolution. The probable compounds constituting these principal components are
discussed.
 
Date 1992
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/5164/1/Journal%20of%20Food%20Quality%2015%20%281992%29%2067-83.pdf
Shanthi, Narasimhan. and Rajalakshmi, D. and Nagin, Chand. (1992) Quality of powdered black pepper (Piper nigrum L.) during storage. II. Principal components analyses of GC and sensory profiles. Journal of Food Quality, 15. pp. 67-83.