Table 3 Main volatile compounds identified by electronic nose in black pepper pericarp
From: Chemical composition and antioxidant capacity of black pepper pericarp
Flavor compounds | Retention time (s) | Peak area (×103), (%area) | Sensory description | Peak area comparision | |||
|---|---|---|---|---|---|---|---|
MXT-5 | MTX-1701 | MXT-5 | MTX -1701 | ||||
1 | 1R-(+)-α-pinene | 68.68 | 64.74 | 21.6 (4.6) | 20.1 (4.8) | Aromatic, harsh, minty, pine, terpenic | B > P > I |
2 | o-chlorotoluene | 76.33 | 74.05 | 67.6 (14.4) | 52.0 (12.3) | Aromatic | B > P > I |
3 | Cyclopentane, pentyl | – | 76.05 | 11.7 (2.8) | – | B > P > I | |
4 | Psi-cumene | 81.65 | 78.89 | 104.1 (22.1) | 94.7 (22.5) | Aromatic herbaceous plastic | B > P > I |
5 | Heptyl mercaptan | 84.55 | 82.91 | 106.1 (22.5) | 81.8 (19.4) | Onion sulphurous | B > P > I |
6 | Dipentene/terpene/limonene | – | 85.82 | 12.2 (2.9) | Citrus green pine | B > P > I | |
7 | 3-methyldecane | 94.30 | 92.96 | 4.9 (1.0) | 1.1 (0.3) | Balsamic mild phenolic | B > P > I |
8 | 1-octanethiol | 99.89 | 102.01 | 1.5 (0.3) | 1.2 (0.3) | Mild sulphurous | B > P > I |
9 | Heptyl benzene | 137.47 | 137.15 | 34.5 (7.3) | 28.7 (6.8) | – | P > I > B |
10 | Methyl undecanoate | 146.25 | 146.82 | 130.7 (27.7) | 117.7 (27.9) | Bland fatty fruity oily sweet waxy winey | P > I > B |