Sumitra Boonbumrung, Warunee Varanyanond, Juta Mookdasanit, Khaemaporn Boonbumrung
Abstract of 32nd Congress on Science and Technology of Thailand (STT. 32), Queen Sirikit National Convention Center, 10-12 October 2006. 2006. 365 p.
2006
บทคัดย่อ
Flavor Quality of Young Black Pepper
The volatile components of young black pepper were analyzed and compared the flavor quality with black pepper. Based on odor unit value (Uo), it was found that linalool, δ-3-carene, α-pinene, myrcene, β-caryophyllene, α-phellandrene, limonene, terpinolene, β-pinene, and humulene were characteristic representatives of pepper aroma cultivated in Vietnam, Cambodia, Malaysia and Thailand. From triangle test, panelists were not able to distinguish between young and black pepper oil (P>0.05). Moreover, the panelists were not able to differentiate fired pork prepared from black pepper oil or young pepper oil (P>0.05). Therefore, young black pepper oil could be used instead of black pepper oil for enhancing food flavor. This study supported the utilization of agricultural waste product from black pepper processing.