Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes
文献类型：期刊论文
| 作者 | Liu H(刘红)1; Ceng FK(曾凡逵)2 ; Wang QH(王庆煌)1; Wu HS(邬华松)1; Tan LH(谭乐和)1
|
| 刊名 | European Food Research and Technology
 |
| 出版日期 | 2013 |
| 卷号 | 237期号:2页码:245-251 |
| 关键词 | White pepper Chemical quality Flavor quality Sensory analysis Electronic nose |
| ISSN号 | 1438-2377 |
| 通讯作者 | 王庆煌 |
| 英文摘要 | Here, we examine the chemical quality (total protein, total lipid, starch, piperine, and essential oil) and flavor quality of white pepper (Piper nigrum L.) derived from five new genotypes (Jianyin-1, Banyin-1, Banyin-2, Banyin-3, and Banyin-4). We employed headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS) to analyze major volatiles, electronic nose (E-nose) to analyze volatiles of unknown nature, and sensory testing to assess flavor quality of white pepper derived from these five genotypes. The piperine and essential oil values were significantly higher in Jianyin-1 than in any of the other samples, and this was in accordance with the sensory evaluation results, which indicated that this sample also possesses the most intense pungency notes of all of the samples. The characterization of the chemical quality, volatile compounds, and volatile profiles of all five pepper cultivars showed a clear difference between Jianyin-1 and all of the other samples, perhaps indicative of its unique hybrid origin for the four latter genotypes. The E-nose pattern matching used to examine the volatiles of unknown nature of white pepper derived from all five genotypes further supported our sensory and instrumental data and suggested that Jianyin-1 is a promising and pungent pepper cultivar useful for cultivation for human consumption. |
| 学科主题 | 材料与农业工程 |
| 收录类别 | SCI |
| 资助信息 | The National Key Technology Research and Development Program of China (2012BAD36B03) |
| 语种 | 英语 |
| WOS记录号 | WOS:000322260200017 |
| 公开日期 | 2013-12-03 |
| 源URL | [http://210.77.64.217/handle/362003/4350]  |
| 专题 | 兰州化学物理研究所_环境材料与生态化学研究发展中心 |
| 作者单位 | 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning, Peoples R China 2.Chinese Acad Sci, Lanzhou Inst Chem Phys, Res & Dev Ctr Ecomat & Ecochem, Lanzhou 730000, Peoples R China |
| 推荐引用方式 GB/T 7714 | Liu H,Ceng FK,Wang QH,et al. Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes[J]. European Food Research and Technology,2013,237(2):245-251. |
| APA | Liu H,Ceng FK,Wang QH,Wu HS,&Tan LH.(2013).Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes.European Food Research and Technology,237(2),245-251. |
| MLA | Liu H,et al."Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes".European Food Research and Technology 237.2(2013):245-251. |
入库方式： OAI收割
来源：兰州化学物理研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。