Essential oil constituents of Ashanti pepper (Piper guineense) fruits (berries)

Ekundayo, Olusegun; Laakso, Into; Adegbola, Rita Marie; Oguntimein, Babajide O.; Sofowora, Abayomi; Hiltunen, R.

doi:10.1021/jf00083a001

Cited by 49 publications

(31 citation statements)

References 8 publications

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“…Although some of them ( -terpinene and limonene) have been found in meat as a consequence of their presence in animal feedstuffs, the major sources are related to the use of spices in preparation of sausages. Thus, molecules such as thujene, -pinene, sabinene, -phellandrene, 3-carene, -terpinene and -terpinolene have been detected by Ekundayo et al (1988) in pepper andcaryophyllene, cubebene, limonene were isolated in paprika (Guadayol et al, 1997). Some of them were described as fruity, floral and fresh rather than spicy (Meynier et al, 1999).…”

Section: Resultsmentioning

confidence: 99%

Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

Ansorena

Gimeno

Astiasarán

et al. 2001

Food Research International

166

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The profile of volatile compounds of a typical Spanish dry fermented sausage, chorizo de Pamplona, has been analyzed by GC-MS, using a simultaneous distillation-extraction (SDE) system. Qualitative and quantitative differences were found in the volatile profiles obtained in the five analyzed commercial brands. One hundred and ninety three different substances were isolated, the group of acids being the most important from a quantitative point of view in all brands, accounting at least for the 60% of the total area. Aldehydes, basically from lipid oxidation, contributed between 7.72% and 13.97% to the total amount. Acids and aldehydes were the chemical families that showed the lowest variability among brands. In contrast, esters showed the highest coefficient of variation among brands (111%), followed by phenols (82%) and terpenes (76%). The variability observed in these three families could be attributed respectively to the different starter cultures, smoking process and spices employed in their production.Butylated hydroxytoluene (added as an antioxidant, E-321) was the third most abundant compound in 3 of the 5 brands.

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Section: Resultsmentioning

confidence: 99%

Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

Ansorena

Gimeno

Astiasarán

et al. 2001

Food Research International

166

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“…Many samples of the oil, densed from different plants, were analysed and the sarisan content was found to vary from 52.1% to 90.4%. Sarisan has been found in the leaves of Beilschmiedia miersii (Gay) Kosterm, 6 in the berries of Piper guineense Schum and Thom, 7 in the roots of Jamaican P. auritum 8 and in the leaves of P. sarmentosum, 9 P. solmsianum 10 and Heteromorpha trifoliata Eckl. & Zeyh.…”

Section: Resultsmentioning

confidence: 99%

Sarisan from leaves ofPiper affinis hispidinervum C. DC (long pepper)

Bizzo¹,

Lopes²,

Abdala³

et al. 2001

Flavour Fragr. J.

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“…Compounds such as a-thujene, a-pinene, camphene, sabinene, b-pinene, b-myrcene, a-phellendren, limonene, g-terpinene, p-cymene, and linalol were detected in pepper. [25] Spices are important ingredients in sucuk production. Total amount of spices in sucuk can sometimes be as high as 5%, which is normally 3%.…”

Section: Kabanmentioning

confidence: 99%

Volatile Compounds of Traditional Turkish Dry Fermented Sausage (Sucuk)

Kaban

2010

International Journal of Food Properties

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The profile of volatile compounds of a typical Turkish dry fermented sausage (sucuk) were analyzed by gas chromatography/mass spectrometry (GC-MS) using a solid phase microextraction (SPME). The significant differences were found in the volatile profiles obtained in the five commercial brands analyzed. A total 92 compounds were identified. The volatile compounds were consisted of 5 acids, 7 esters, 10 aliphatic hydrocarbons, 7 alcohols, 5 aldehydes, 11 sulphur compounds, 2 ketones, 7 aromatic hydrocarbons, 27 terpenes, 2 nitrogen compounds, 3 phenols, and 6 compounds BCH. Terpenes were the chemical family with the highest proportion in four brands, ranged 56-76% of the total area of volatiles. Acids were major compounds (32%) in only one brand.

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Essential oil constituents of Ashanti pepper (Piper guineense) fruits (berries)

Cited by 49 publications

References 8 publications

Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

Sarisan from leaves ofPiper affinis hispidinervum C. DC (long pepper)

Volatile Compounds of Traditional Turkish Dry Fermented Sausage (Sucuk)

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