Trop chaud pour être manipulé : Profil chimique de six variétés de grains de poivre à travers le monde

Auteurs-es

  • Tabeeb Howlader University of Ottawa, Ottawa, ON, Canada
  • Sharon Barden University of Ottawa, Ottawa, ON, Canada
  • Paul Mayer University of Ottawa, Ottawa, ON, Canada

DOI :

https://doi.org/10.18192/osurj.v5i1.7904

Résumé

Depuis des siècles, les grains de poivre sont appréciés pour leur arôme, leur piquant et leurs profils de saveur distinctifs dans de nombreuses cultures. Bien que la pipérine soit largement reconnue comme le principal composé responsable de leur goût piquant caractéristique, on en sait moins sur la composition chimique globale qui contribue à leur saveur, en particulier entre les différentes variétés de poivre. L’objectif de cette étude est d’identifier et de comparer les composés volatils présents dans six types de poivres : le poivre noir (Piper nigrum), le poivre blanc (Piper nigrum), le poivre rouge de Pondichéry (Piper nigrum), le poivre long indien (Piper longum var. longum), le poivre rose (Schinus terebinthifolius) et le poivre de Sichuan (Zanthoxylum bungeanum). Une attention particulière a été portée à la répartition de la pipérine au sein des espèces du genre Piper. Les échantillons de poivre moulu ont été soumis à une extraction au dioxyde de carbone supercritique (CO₂ sc), puis les extraits obtenus ont été dilués dans de l’acétate d’éthyle avant d’être analysés par chromatographie en phase gazeuse couplée à la spectrométrie de masse (GC-MS). L’analyse a permis de comparer les poivres du genre Piper et ceux qui n’en font pas partie en fonction de leurs constituants chimiques dominants, révélant des différences nettes entre les « vrais » poivres et les espèces botaniquement distinctes. De plus, les échantillons ont été analysés en phase gazeuse (headspace) à l’aide d’une microextraction en phase solide (SPME) avant l’analyse GC-MS. Il a été observé que, bien que toutes les variétés de poivre partagent de nombreux composés volatils en proportions variables, les « faux » poivres contiennent des composés supplémentaires uniques qui ne sont pas présents dans les échantillons appartenant au genre Piper. Ces résultats mettent en évidence le rôle potentiel de composés volatils distincts dans la formation des différences aromatiques entre les variétés de poivre.

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Publié-e

2026-06-17

Numéro

Vol. 5 No. 1 (2026)

Rubrique

Recherche originale

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