Development of Odor Lexicons for Black Pepper Grown in Some Provinces in Vietnam
Main Article Content
Abstract
Pepper (Piper nigrum L.) is a major crop in Vietnam, serving as a primary export commodity and contributing significantly to the country's economic value. Despite being the world's leading producer and exporter of pepper, its production still faces numerous limitations, instability, and lacks sustainability, partly attributed to poor quality management, absence of branding, food adulteration, etc. Therefore, the aim of this study is to develop a lexicon of odor descriptors contributing to the identification of characteristic properties of pepper from different growing regions, evaluating the quality of pepper, and constructing the brand attributes of Vietnamese pepper. A panel of 10 individuals, selected and screened, participated in the process of constructing the lexicon of odor descriptors. Through three sessions of term reduction and two group discussion sessions on definitions and references, a list comprising 11 odor descriptors was condensed from an initial list of 33 terms. The final lexicon consists of 11 odor characteristic descriptions of pepper, each accompanied by a definition and reference agreed upon by the entire panel. This lexicon demonstrates the ability to differentiate pepper samples from various growing regions. Additionally, throughout the lexicon development process, the panel also exhibited significant improvements in the ability to recognize and employ terminology to describe the odor characteristics of pepper.
Keywords
Piper nigrum L., black pepper, odor, lexicons development
Article Details
References
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pepper brand, baoquocte.vn, 2023. (In Vienamese: Hải
An, Nỗ lực xây dựng thương hiệu hồ tiêu Việt Nam
vững và mạnh, baoquocte.vn, 2023. Online.
[2] N. T. Ton, Status of pepper production and trade and
some technical advances in pepper production
Southern Institute of Science and Technology,
Jun. 2011. (In Vienamese: Nguyễn Tăng Tôn, Tình
hình sản xuất, thương mại hồ tiêu và một số tiến bộ kỹ
thuật trong sản xuất hồ tiêu, Viện Khoa học kỹ thuật
nông nghiệp miền Nam), Online.
[3] K. P. Prabhakaran Nair, The Agronomy and Economy
of Black Pepper (Piper nigrum L.) - The King of
Spices, vol. 82, 2001.
[4] M. A. Abdulazeez, I. Sani, B. D. James, and A. S.
Abdullahi, Black pepper (Piper nigrum L.) oils,
essential oils in food preservation, Flavor and Safety,
Elsevier Inc., pp. 277-285, 2016.
https://doi.org/10.1016/B978-0-12-416641-7.00031-6
[5] L. Jirovetz, G. Buchbauer, M. B. Ngassoum, and
M. Geissler, Aroma compound analysis of Piper
nigrum and Piper guineense essential oils from
Cameroon using solid-phase microextraction-gas
chromatography, solid-phase microextraction-gas
chromatography-mass spectrometry and olfactometry,
Journal of Chromatography A, vol. 976, iss. 1-2,
pp. 265-275, Nov. 2002.
https://doi.org/10.1016/S0021-9673(02)00376-X
[6] H. Liu, F. Zeng, Q. Wang, S. Ou, L. Tan, and F. Gu, The
effect of cryogenic grinding and hammer milling on the
flavour quality of ground pepper (Piper nigrum L.),
Food Chemistry, vol. 141, iss. 4, pp. 3402-3408, 2013.
https://doi.org/10.1016/j.foodchem.2013.06.052
[7] T. Jagella and W. Grosch, Flavour and off-flavour
compounds of black and white pepper (Piper nigrum
L.) I. Evaluation of potent odorants of black pepper by
dilution and concentration techniques, European Food
Research Technology, vol. 209, no. 1, pp. 16-21,
May. 1999.
https://doi.org/10.1007/s002170050449
[8] T. Jagella and W. Grosch, Flavour and off-flavour
compounds of black and white pepper (Piper nigrum
L.) II. Odour activity values of desirable and
undesirable odorants of black pepper, European Food
Research Technology, vol. 209, no. 1, pp. 16-21, 1999.
https://doi.org/10.1007/s002170050449
[9] T. Jagella and W. Grosch, Flavour and off-flavour
compounds of black and white pepper (Piper nigrum
L.) III. Desirable and undesirable odorants of white
pepper, European Food Research and Technology,
vol. 209, no. 1, pp. 16-21, May. 1999.
https://doi.org/10.1007/s002170050449
[10] V. S. Govindarajan, Pepper - chemistry, technology,
and quality evaluation V., vol. 11, no. 2, 1979.
[11] L. J. R. Lawless, A. Hottenstein, and J. Ellingsworth,
The McCormick spice wheel: A systematic and visual
approach to sensory lexicon development, Journal of
Sensory Studies, vol. 27, iss. 1, pp. 37-47, Jan. 2012.
https://doi.org/10.1111/j.1745-459X.2011.00365.x
[12] H. Abdi and L. J. Williams, Principal component
analysis, Wiley Interdisciplinary Reviews
Computational Statistics, vol. 2, no. 4, pp. 433-459,
Jul. 2010.
https://doi.org/10.1002/wics.101
[13] H. Abdi, D. Valentin, S. Chollet, and C. Chrea,
Analyzing assessors and products in sorting tasks:
DISTATIS, theory and applications, Food Quality and
Preference, vol. 18, iss. 4, pp. 627-640, Jun. 2007.
https://doi.org/10.1016/j.foodqual.2006.09.003
[14] H. Abdi, L. J. Williams, and D. Valentin, Multiple
factor analysis: Principal component analysis for
multitable and multiblock data sets, Wiley
Interdisciplinary Reviews, Computational Statistics,
vol. 5, no. 2, pp. 149-179, Feb. 2013.
https://doi.org/10.1002/wics.1246
[15] ISO 11035:1994 Sensory analysis - Identification and
selection of descriptors for establishing a sensory
Profile by a multidimensional approach, Iso 11035,
vol. 1994, pp. 1-32.
[16] L. Rogers, 7 - Method training for sensory panels.
Sensory Panel Management, A Practical Handbook for
Recruitment, Training and Performance, Woodhead
Publishing Series in Food Science, Technology and
Nutrition, pp. 175-224, 2018.
https://doi.org/10.1016/B978-0-08-101001-3.00007-0
[17] P. N. Ravindran and J. A. Kallupurackal, 6 - Black
pepper, second edi., vol. 1, no. 2006, Woodhead
Publishing Limited, 2012.
https://doi.org/10.1533/9780857095671.86
[18] S. Chacko, A. Jayalekshmy, M. Gopalakrishnan, and
C. S. Narayanan, Roasting studies on back pepper
(Piper nigrum L.), Flavour Fragrance Journal, vol. 11,
iss. 5, pp. 305-310, Oct. 1996.
https://doi.org/10.1002/(SICI)1099-
1026(199609)11:5%3C305::AID-FFJ588%3E3.0.CO;2-1
[19] M. Gopalakrishnan and N. Menon, GC analysis and
odor profiles of four new Indian genotypes of piper
nigrum L., vol. 5, iss. 3, pp. 247-253, Nov. 2011.
https://doi.org/10.1080/10412905.1993.9698217
[20] H. Lawless, H. T., and Heymamn, Sensory Evaluation
of food: Priciples and practises, 2010.
https://doi.org/10.1007/978-1-4419-6488-5_11"