Effects of Different Time on Flavor Compounds of Black Pepper in the Process of Boiling Water

In order to study the flavor changes of black pepper in the cooking process, the effects of water cooking time (10, 30, 60, 90, 120, 180, 240 min) were investigated on the content of flavor compounds in the water. Meanwhile, high performance liquid chromatography (HPLC) was used to analyze the contents of piperine in boiling liquid and headspace solid-phase microextraction, and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the relative contents of volatile flavor compounds in the solution of boiled black pepper. The results showed that the contents of piperine was the highest in the boiling water of 90 min, the highest volatile oil contents were obtained after boiling for 120 minutes. The cooking time showed a great influence on the volatile flavor components in the pepper water. With the extension of boiling time, the monoterpene compounds showed a trend of first decreasing and then increasing, with the lowest relative contents at boiled 60 min, while the sesquiterpene compounds showed a trend of first increasing and then decreasing, with the highest relative content at boiled 60 min. A total of 66 compounds were detected in the solution of boiled black pepper, caryophyllene, 3-carene, limonene, δ-elemene and beta-pinene were detected as the main flavor components. In which, caryophyllene (55.75%) reached the highest levels when it was boiled for 60 min. The 3-carene (19.95%), limonene (15.00%) and beta-pinene (4.72%) reached the highest levels when it was boiled in water for 10 min.The δ-elemene (13.35%) reached the highest levels in water when it was boiled for 60 min.