Faculty of Health Science, Hyogo University, Kakogawa 675-0195, Japan.
Department of Food Sciences, Tokyo Seiei College, Tokyo 124-8530, Japan.
Molecules. 2022 Aug 3;27(15):4946. doi: 10.3390/molecules27154946.
The Japanese pepper ( DC.) is an attractive plant that is highly palatable and benefits human health. There are several lineages of pepper plants in Japan. However, the classification of each lineage by analyzing its volatile compounds and studies on the effects of differences in volatile compounds on human flavor perception have not been performed in detail. Herein, we conducted gas chromatography (GC) and GC/mass spectrometry (GC/MS) analysis of volatile compounds and sensory evaluation of flavor by an analytical panel using 10 commercially available dry powdered Japanese pepper products from different regions. GC and GC/MS analysis detected limonene, β-phellandrene, citronellal, and geranyl acetate as the major volatile compounds of Japanese peppers. The composition of volatile compounds showed different characteristics depending on the growing regions, and cluster analysis of composition classified the products into five groups. The sensory evaluation classified the products into four groups, and the results of both classifications were in good agreement. Our results provide an important basis for proposing cooking and utilization methods that take advantage of the unique characteristics of each lineage based on scientific evidence.
日本胡椒（DC.）是一种极具吸引力的植物，具有很高的适口性，有益于人类健康。日本有几种胡椒植物谱系。然而，通过分析其挥发性化合物以及研究挥发性化合物差异对人类味觉感知的影响，尚未对每个谱系进行详细分类。在此，我们使用来自不同地区的 10 种市售干磨日本胡椒产品对挥发性化合物进行气相色谱（GC）和 GC/质谱（GC/MS）分析，并使用分析小组进行风味感官评估。GC 和 GC/MS 分析检测到柠檬烯、β-水芹烯、香茅醛和乙酸香叶酯是日本胡椒的主要挥发性化合物。挥发性化合物的组成因生长地区而异，表现出不同的特征，组成的聚类分析将产品分为五组。感官评估将产品分为四组，两种分类的结果非常吻合。我们的研究结果为提出利用每个谱系独特特征的烹饪和利用方法提供了重要依据，这些方法是基于科学证据的。
