Díaz-Guerrero Pierina, Panzani Sofia, Sanmartin Chiara, Muntoni Chiara, Taglieri Isabella, Venturi Francesca
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.
Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.
Molecules. 2025 Apr 24;30(9):1891. doi: 10.3390/molecules30091891.
Spices are a part of modern and ancient cultures due to their recognized culinary and medicinal properties. Pepper is commonly used in many recipes; however, in the field of gastronomy, the term "pepper" usually refers to a group that includes several different spices, such as black pepper ( L.), cubeb pepper ( L.f.), long pepper ( L.), pink pepper ( Raddi), allspice ( L. Merrill), and Japanese pepper ( DC.). Despite the extensive study of the chemical characterization and medicinal and culinary properties of "pepper", sensory analysis (color, aroma profile, odor profile, and chemesthesis) of these spices have not been completed. Therefore, the aim of this review was to identify the strengths, weaknesses, opportunities, and threats within the spice supply chain considering these six "peppers" to analyze their positive and negative aspects. Finally, we selected the most representative molecules and properties of spices referred to as "pepper" to expand the research focus and highlight their key aspects related to health and sensory science for future applications. In this sense, this review provides a new strategic guideline that will help us understand and assess the key internal and external factors of pepper, allowing them to be applied in different sectors with different approaches.
由于其公认的烹饪和药用特性，香料是现代和古代文化的一部分。胡椒常用于许多食谱中；然而，在美食领域，“胡椒”一词通常指的是一个包含几种不同香料的类别，如黑胡椒（ Piper nigrum L.）、荜澄茄（ Piper cubeba L.f.）、长胡椒（ Piper longum L.）、粉红胡椒（ Schinus terebinthifolius Raddi）、多香果（ Pimenta dioica L. Merrill）和花椒（ Zanthoxylum piperitum DC.）。尽管对“胡椒”的化学特征、药用和烹饪特性进行了广泛研究，但这些香料的感官分析（颜色、香气特征、气味特征和化学感觉）尚未完成。因此，本综述的目的是在考虑这六种“胡椒”的情况下，识别香料供应链中的优势、劣势、机会和威胁，以分析它们的积极和消极方面。最后，我们选择了被称为“胡椒”的香料中最具代表性的分子和特性，以扩大研究重点，并突出它们与健康和感官科学相关的关键方面，以供未来应用。从这个意义上说，本综述提供了一个新的战略指南，将帮助我们理解和评估胡椒的关键内部和外部因素，使其能够以不同的方式应用于不同的领域。
