Analysis of the flavors components of black pepper prepared from four methods

Flavor components of black pepper processed by four different methods ( direct sun drying, blanching before sun drying, one-day sun drying before mild fermentation, two-day sun drying before mild fermentation) were analyzed. Direct distillation was used for the extraction of essential oil of black pepper, and then it was analyzed by GS-MS.The yields of pepper essential oils were 1.10, 1.09, 1.16, 0.89 m L/100 g, respectively.And essential oil content presented 63% ⁷1% loss during the process.There were 19, 17, 23, 22 flavors identified in the four products, respectively, and the total amount area was above 95%.The major compounds of black pepper essential oil were α-pinene, β-pinene, 3-carene, D-limonene, humulene, trans-caryophyllene, beta-bisabolene, respectively.The content of trans-caryophyllene was the highest, the relative content was from43.47% to 56.16%. Besides, the piperine was analyzed by HPLC and the content were 3.64, 3.53, 3.32, 3.58 g/100 g, respectively.The loss of piperine changed from 9% to 17% during the process.