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Studies on the chemical and flavour qualities of white pepper (Piper nigrum L.) derived from grafted and non-grafted plants

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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.

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Funding

This study was partially supported by National Tropical Plants Germplasm Resource Center and Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences (No. 1630142017016).

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Authors and Affiliations

  1. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, 571533, Hainan, China

    Rui Fan, Xiao-Wei Qin, Rong-Suo Hu, Li-Song Hu, Bao-Duo Wu & Chao-Yun Hao

  2. Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, Wanning, 571533, Hainan, China

    Xiao-Wei Qin & Chao-Yun Hao

  3. Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Wanning, 571533, Hainan, China

    Rui Fan, Rong-Suo Hu & Bao-Duo Wu

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  1. Rui Fan
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Correspondence to Chao-Yun Hao.

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Fan, R., Qin, XW., Hu, RS. et al. Studies on the chemical and flavour qualities of white pepper (Piper nigrum L.) derived from grafted and non-grafted plants. Eur Food Res Technol 246, 2601–2610 (2020). https://doi.org/10.1007/s00217-020-03600-1

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