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Aroma Characteristics of Various' True'and'false'peppers from Around

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Aroma Characteristics of Various' True'and'false'peppers from Around COPYRIGHT AND USE OF THIS THESIS This thesis must be used in accordance with the provisions of the Copyright Act 1968. Reproduction of material protected by copyright may be an infringement of copyright and copyright owners may be entitled to take legal action against persons who infringe their copyright. Section 51 (2) of the Copyright Act permits an authorized officer of a university library or archives to provide a copy (by communication or otherwise) of an unpublished thesis kept in the library or archives, to a person who satisfies the authorized officer that he or she requires the reproduction for the purposes of research or study. The Copyright Act grants the creator of a work a number of moral rights, specifically the right of attribution, the right against false attribution and the right of integrity. You may infringe the author’s moral rights if you: - fail to acknowledge the author of this thesis if you quote sections from the work - attribute this thesis to another author - subject this thesis to derogatory treatment which may prejudice the author’s reputation For further information contact the University’s Director of Copyright Services sydney.edu.au/copyright The University of Sydney Aroma Characterisation of various ‘true’ and ‘false’ peppers from around the globe Hayden Druce Masters of Philosophy (Agriculture) Department of Plant and Food Science Faculty of Agriculture and Environment University of Sydney NSW, Australia 2013 i STATEMENT OF ORIGINALITY Except references cited, this thesis is the result of research undertaken for the completion of the Masters of Philosophy (Agriculture) at the University of Sydney. It has not been submitted for any other degree or diploma elsewhere. Candidate Signature ___________________ ii ACKNOWLEDGEMENTS I would like to sincerely thank my supervisor at the University of Sydney Dr. Brian Jones for his keen interest and motivation that inspired me to complete this research degree. I would also like to thank Professor Thierry Talou of the Institute Nationale Polytechnique (INP), Ecole Nationale Superieure des Ingenieurs en Arts Chimiques et Technologiques (ENSIACET) in Toulouse for providing his creative ideas, knowledge and passion that inspired this research. I could not have completed this research without the assistance of Dr Tony Winters, who provided a mountain of technical knowledge, assistance and advice on gas chromatography. I would also like to thank Dr Malcolm Possell for his time and the advice he provided on various analytical techniques, Claudia Keitel and Nicole Honeyman for their technical assistance at the University Plant Breeding Institute. I would also like to acknowledge the assistance of Professor George Merlina of the Institute Nationale Polytechnique (INP), Ecole Nationale Superieure Agronomique de Toulouse (ENSAT) in Toulouse for his assistance with essential oil analysis. Furthermore, I would like to thank all the Postgraduate students at the Institute National Polytechnique for their language tolerance, friendship and humour. I am in debt to the generosity that has been shown to me by the Faculty of Agriculture and the Environment at the University of Sydney throughout both my Undergraduate and Postgraduate degrees. I would like to thank all the staff and students of the Faculty whom I have come in contact with over the last six years; it has been a truly pleasurable experience. Most importantly I would like to thank my family, friends and partner for their constant show of love and support throughout my entire university life and life in general. I could not have completed this thesis without your help. iii TABLE OF CONTENTS COVER PAGE ............................................................................................................................ i STATEMENT OF ORIGINALITY ........................................................................................... ii ACKNOWLEDGEMENTS ..................................................................................................... iii TABLE OF CONTENTS ......................................................................................................... iv LIST OF FIGURES ................................................................................................................... vi LIST OF TABLES .................................................................................................................. viii ABBREVIATIONS ................................................................................................................... ix ABSTRACT ............................................................................................................................... x CHAPTER I LITERATURE REVIEW 1.1 Pepper as a spice .................................................................................................. 1 1.1.1 Importance and Use ................................................................................... 1 1.1.2 True and False peppers .............................................................................. 4 1.1.3 Tasmanian Native Pepper .......................................................................... 8 1.2 Pepper Flavour Chemistry ................................................................................. 14 1.2.1 Ground Spice ........................................................................................... 16 1.2.2 Oleoresin ................................................................................................. 21 1.2.3 Essential Oil ............................................................................................ 23 1.3 Methods for Flavour Characterisation ............................................................... 26 1.3.1 Headspace Gas Chromatography-Mass Spectrometry (HS GC-MS ....... 27 1.3.1.1 Static Headspace (SH) .............................................................. 27 1.3.1.2 Solid Phase Microextraction (SPME) ...................................... 28 1.3.1.3 Thermal Desorption Dynamic Headspace (DHS-TD) ............. 32 1.3.2 High Performance Liquid Chromatography (HPLC) .............................. 36 1.3.3 Sensory tests and Gas Chromatography-Olfactometry (GC-O) .............. 39 1.4 Conclusions........................................................................................................ 42 1.5 References .......................................................................................................... 46 CHAPTER II METHOD DEVELOPMENT FOR THE RAPID SAMPLING AND ANALYSIS OF VOLATILES RELEASED FROM FRESHLY GROUND PEPPER 2.1 Introduction ....................................................................................................... 54 2.2 Materials and Methods ...................................................................................... 57 2.2.1 Headspace Analysis (SPME) .................................................................. 57 iv 2.2.2 Headspace Analysis (DHS-TD) .............................................................. 60 2.3 Results ............................................................................................................... 65 2.3.1 Headspace Analysis (SPME) .................................................................. 66 2.3.2 Headspace Analysis (DHS-TD) .............................................................. 69 2.4 Discussion ......................................................................................................... 82 2.5 Conclusions ....................................................................................................... 85 CHAPTER III EFFECTS OF PRE-GRINDING ON THE AROMA OF TASMANIAN PEPPER LEAF AND BERRIES 3.1 Introduction ....................................................................................................... 86 3.2 Materials and Methods ...................................................................................... 87 3.3 Results ............................................................................................................... 88 3.4 Discussion ......................................................................................................... 96 3.5 Conclusions ....................................................................................................... 99 CHAPTER IV ESSENTIAL OIL CONSTITUENTS OF TASMANIAN PEPPER BERRY AND LEAF 4.1 Introduction ..................................................................................................... 100 4.2 Materials and Methods .................................................................................... 102 4.3 Results ............................................................................................................. 103 4.4 Discussion ....................................................................................................... 106 4.5 Conclusions ..................................................................................................... 108 REFERENCES ....................................................................................................................... 109 v LIST OF FIGURES Figure 1. Clevenger-like apparatus (Karioti et al., 2004) .............................................................. 18 Figure 2. Structures of (-)-rotundone and d5-rotundone (Siebert et al. 2008) ................... 25 Figure 3. SPME fibre properties. Different fibre coatings have different polarities and retention capabilities. Double lined box = Bonded; small dotted line = non-bonded; dotted line = partially crosslinked;
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