ICAR Research Data Repository for Knowledge Management
Effect of different methods of white pepper preparation on the chemical and aroma quality in selected cultivars of Piper nigrum L.
DSpice at Indian Institute of Spices Research
View Archive Info| Field | Value | |
| Creator |
GOPALAM, A
ZACHARIAH, JOHN T NIRMAL BABU, K RAMADASAN, A |
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| Date |
2011-11-13T18:54:50Z
2011-11-13T18:54:50Z 1990 |
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| Identifier |
Indian perfumer 34 (2) : 152-156 (1990)
http://hdl.handle.net/123456789/718 |
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| Description |
White pepper prepared by three different methods viz., retting. steaming/boiling and rolling and running water treatment from three popular cultivars of Piper nigrum L. viz., Panniyur l. Karimunda and Arakulammunda were compared. The effect of these treatments on the chemical quality constituent like piperine, oleores in and essential oil and on aroma bearing constituents of the essential oil has been studied. There was a reduction in the essential oil content of white pepper by all the methods from the three cultivars. Levels of certain chemical C01lStituents of the oil like pinene and caryophyllene which impart off flavour to the pepper oil has shown remarkable decline, while constituents like terpineol, safrol nerol and phellandrene are either not affected or increased in white pepper prepared by steaming and rolling. As this method requires only green pepper, farmers need not delay the harvest for red berries which was used traditionally for white pepper preparation.
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| Format |
231526 bytes
application/pdf |
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| Language |
en
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| Subject |
White pepper
Piper nigrum L. Aroma quality |
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| Title |
Effect of different methods of white pepper preparation on the chemical and aroma quality in selected cultivars of Piper nigrum L.
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| Type |
Article
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