Article

Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes

2013-08-01

Abstract excerpt

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 vol...

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Literature Corpus work: 9bf26625-d37e-5e80-88f4-9b1d92fa03b3
DOI: 10.1007/s00217-013-1986-x

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