Quality of powdered black pepper (Piper nigrum L.) during storage. II. Principal components analyses of GC and sensory profiles
1992
Narashimhan, S. | Rajalakshmi, D. | Chand, N.
Gas chromatographic fingerprinting of stored black pepper powder after extraction, volatiles from the Likens-Nickerson extraction and aroma impact fractions were carried out using packed column, routinely used in the spice growing countries. Sensory quality, volatile oil and moisture content were also analyzed to trace the changes occurring during storage. The data generated were subjected to principal components analyses to reduce dimensionality and arrive at impact attributes. The oxygenated compounds fraction resolved into 25 to 30 peaks from which a group of 6, including small yet important peaks, was selected. These peaks reflected quality as monitored by sensory response, accounting for 93.4% of information, and are more meaningful than terpene hydrocarbon peaks of high resolution. The probable compounds constituting these principal components are discussed.
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