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Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) Dilution and concentration experiments as well as enantioselective analysis of optically active monoterpenes indicated (()-linalool, (+)-(-phellandrene, (-)-limonene, myrcene, (-)-(-pinene, 3-methylbutanal and methylpropanal as the most potent odorants of black pepper. Additionally, 3-isopropyl-2-methoxypyrazine and 2,3-diethyl-5-methylpyrazine were detected as important odorants of a black pepper sample with a moldy, musty off-flavour. Quantification of fourteen odorants and calculation of the odour activity values were the basis of an aroma model reflecting most of the odour notes of black pepper. Omission tests indicated (- and ß-pinene, myrcene, (-phellandrene, limonene, linalool, methylpropanal, 2- and 3-methylbutanal, butyric acid and 3-methylbutyric acid as key odorants. The musty/moldy off-flavour of a sample of black pepper was caused by a mixture consisting of 2,3-diethyl-5-methylpyrazine (2.9 µg/kg) and 3-isopropyl-2-methoxypyrazine (0.2 µg/kg). Quantification of 19 odorants and calculation of their odour activity values were the basis for an aroma model which reflected the odour profile of a white pepper sample showing a faecal off-flavour. Omission tests indicated limonene, linalool, (-pinene, 1,8-cineole, piperonal, butyric acid, 3-methylbutyric acid, methylpropanal, 2- and 3-methylbutanal as key odorants of white pepper. The faecal off-flavour was caused by skatole and was enhanced by the presence of p-cresol. In six samples of white pepper the intensity of the faecal off-flavour paralleled the concentration of both, skatole and p-cresol. In the sample with the strongest off-flavour the concentrations amounted to 2.6 mg/kg (skatole) and 12.4 mg/kg (p-cresol).
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