EVALUATION OF THE FLAVOR QUALITY OF PEPPER (PIPER NIGRUM L.) CULTIVARS BY GC–MS, ELECTRONIC NOSE AND SENSORY ANALYSIS TECHNIQUES

Abstract

ABSTRACT Pepper (Piper nigrum L.) is an extensively used spice, which has a characteristic flavor and pungency. The properties of spices such as flavor, color, pungency, etc., vary among cultivars and varieties. It is in this context that pepper cultivars namely, Panniyur 1, Balankotta, Panniyur 5 and one commercial sample were examined for flavor and odor profile using sensory, gas chromatography–mass spectrometry (GC–MS) and electronic nose (E‐nose) analyses. The flavor profile of pepper powder dispersed in cornstarch gruel clearly differentiated Balankotta samples from the other three samples; green mango‐like, turmeric‐like and earthy notes were higher in Balankotta samples, while the other samples had higher scores for pepper‐like, pungent, spicy and lingering herbaceous. The flavor profile of the essential oils of pepper samples showed a higher intensity of pepper‐like note in Panniyur 1, Panniyur 5 and commercial sample, and turmeric‐like and green mango‐like characterized Balankotta. The odor profile of the essential oils further supported the flavor profile data. Orthonasal olfaction (odor profile) provided more descriptive odor characteristics for pepper powder than pepper essential oil. The orthonasal and retronasal olfaction (flavor profile) showed an opposite trend when the flavor profile of pepper essential oil samples was carried out in a starch‐based carrier; retronasal olfaction was more effective than the orthonasal. GC, GC–MS analysis and E‐nose aroma pattern complemented the sensory flavor profiling results. The GC–MS of Balankotta pepper samples was different from Panniyur 1, Panniyur 5 and the commercial sample, showing higher content of p‐cymene. The E‐nose pattern matching further supported the sensory and instrumental data.PRACTICAL APPLICATIONSThe results of this study provided a protocol for the quality evaluation of spices, in terms of sensory quality and aroma pattern as determined by gas chromatography–mass spectrometry. Introducing the electronic nose technique for the rapid evaluation of spice aroma, as well as characterization of spices, was an added information. The results of this study gave the odor description of major compounds present in pepper essential oil and the regional variations in odor profiles, which can help in designing spice blends with specific flavor profiles.