Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 549169
Title A cool comparison of black and white pepper grades
Author(s) Ruth, Saskia M. van; Silvis, Isabelle C.J.; Ramos, Manuel Esbri; Luning, Pieternel A.; Jansen, Marc; Elliott, Christopher T.; Alewijn, Martin
Source Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 106 (2019). - ISSN 0023-6438 - p. 122 - 127.
DOI https://doi.org/10.1016/j.lwt.2019.02.054
Department(s) Food Quality and Design
BU Authenticity & Bioassays
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Adulteration - Fraud - PTR-MS - Quality - Volatiles
Abstract

Black pepper (BP) is globally the most widely used spice and is appreciated for its aroma and taste qualities. Its aroma is influenced by various factors. In the current study, we examined a reference set of 90 quality BP and 40 quality white pepper (WP) samples from the EU spice industry for their volatile organic compounds (VOC) by Proton Transfer Reaction - Mass Spectrometry, as well as 10 low-grade pepper (LG) samples (light berries, rejects, spent). Furthermore, 50 retail BP and 30 WP samples were compared with the reference set. The predominant VOC measured were terpenes. BP presented the most abundant VOC profiles, followed by the WP group, and - at some distance - by the LG pepper material. Reference BP exhibited significantly higher intensities for 41% of the masses compared to WP, and the LG group lower intensities than both BP and WP for 27% of the masses. When using mass 137, the monoterpenes marker, retail samples presented significantly lower VOC intensities than their reference counterparts in case of 42% of the retail BP and 70% of the WP samples. Those samples may have suffered from poor storage conditions during production or potential adulteration or substitution with LG material.

Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.