Studies on the chemical and flavour qualities of white pepper ( Piper nigrum L.) derived from grafted and non-grafted pl
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ORIGINAL PAPER
Studies on the chemical and flavour qualities of white pepper (Piper nigrum L.) derived from grafted and non‑grafted plants Rui Fan1,3 · Xiao‑Wei Qin1,2 · Rong‑Suo Hu1,3 · Li‑Song Hu1 · Bao‑Duo Wu1,3 · Chao‑Yun Hao1,2 Received: 26 May 2020 / Revised: 18 August 2020 / Accepted: 23 August 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract In this study, we examined the chemical quality (total protein, total lipid, starch, piperine, and essential oil contents) and flavour quality of white pepper (Piper nigrum L.) derived from grafted and non-grafted plants over 3 years. We employed gas chromatography mass spectrometry (GC–MS) to analyse major volatiles and sensory evaluation to assess the flavour quality of white pepper derived from grafting and non-grafting. Within the six groups of white pepper samples, few differences were found in their chemical composition, and most features were primarily considered the same. However, the total lipid content was much higher in the non-grafting samples than in the grafted samples. The reason for this difference was likely due to stock grafting from diverse sources, which affected the transport of some nutrients, but the difference in lipid content was not necessarily large. The characterization of the main chemical compounds (caryophyllene, cyclohexene, caryophyllene oxide, and isospathulenol), volatile compounds, and volatile profiles of two treatments (grafted and non-grafted plants) and three samples were taken from each treatment showed little differences across all of the samples, perhaps indicating that grafting had little effect on the aroma components of white pepper. We examined the volatile compounds of white pepper derived from six groups by principal component analysis (PCA) to support our sensory and instrumental data. These results suggest that grafting is promising for the cultivation of Piper nigrum L. Keywords White pepper · Grafting · Chemical quality · Flavour quality
Introduction Piper, considered the largest species in the family Piperaceae, is often used in tropical areas, especially in the Caribbean, Central and South Americas, Asia, Africa and certain Pacific Islands [1–3]. According to reports, of the over 3000 species from tropical and subtropical areas all around the world [4, 5], approximately 60 have been found to be used in China [6]. Piper nigrum L., named “black pepper” * Chao‑Yun Hao [email protected] 1
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China
2
Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, Wanning 571533, Hainan, China
3
Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Wanning 571533, Hainan, China
or “pepper” and regarded as a significant member of the family, plays a crucial role as the king of spice based on its global distribution and trading in the field of medical, dietary and
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