A cool comparison of black and white pepper grades

Saskia M. van Ruth, Isabelle C.J. Silvis, Manuel Esbri Ramos, Pieternel A. Luning, Marc Jansen, Christopher T. Elliott, Martin Alewijn

Research output: Contribution to journalArticleAcademicpeer-review

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.

LanguageEnglish
Pages122-127
Number of pages6
JournalLWT
Volume106
DOIs
Publication statusPublished - 1 Jun 2019

Fingerprint

Piper nigrum
pepper
black pepper
peppers
volatile organic compounds
Volatile Organic Compounds
Spices
spices
sampling
hydroquinone
odors
adulterated products
Monoterpenes
monoterpenoids
storage conditions
terpenoids
Terpenes
protons
small fruits

Keywords

  • Adulteration
  • Fraud
  • PTR-MS
  • Quality
  • Volatiles

Cite this

van Ruth, Saskia M. ; Silvis, Isabelle C.J. ; Ramos, Manuel Esbri ; Luning, Pieternel A. ; Jansen, Marc ; Elliott, Christopher T. ; Alewijn, Martin. / A cool comparison of black and white pepper grades. In: LWT. 2019 ; Vol. 106. pp. 122-127.
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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.",
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A cool comparison of black and white pepper grades. / van Ruth, Saskia M.; Silvis, Isabelle C.J.; Ramos, Manuel Esbri; Luning, Pieternel A.; Jansen, Marc; Elliott, Christopher T.; Alewijn, Martin.

In: LWT, Vol. 106, 01.06.2019, p. 122-127.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

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AU - van Ruth, Saskia M.

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AU - Ramos, Manuel Esbri

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AU - Jansen, Marc

AU - Elliott, Christopher T.

AU - Alewijn, Martin

PY - 2019/6/1

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N2 - 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.

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van Ruth SM, Silvis ICJ, Ramos ME, Luning PA, Jansen M, Elliott CT et al. A cool comparison of black and white pepper grades. LWT. 2019 Jun 1;106:122-127. https://doi.org/10.1016/j.lwt.2019.02.054