Vitpeppar och dess hemska lukt
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Borttagen
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Okej, världens mest random tråd x)
Jag har upptäckt att vitpeppar stinker. Seriöst, jag, syrran och pappa testade att lukta på det, och jag och pappa tyckte det luktade stall: hästskit och ja.. Ida känd ingen speciell lukt.
Idag hade pappa gjort en sås med vitpeppar i, och det smakar skit i munnen, literally . Det är så himla äckligt! :C
Har någon annan märkt det här? 
9 sep, 2012 12:52
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J-star Black
Elev
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Ja, jag har det!
Jag har länge tänkt på det, men ingen annan i min familj tycker det, så jag har känt mig forever alone om det 
Min mamma brukade ha vitpeppar i sin potatismos fastän jag sagt att hon absolut INTE får ha det i maten...
  
9 sep, 2012 12:56
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Borttagen
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Hittade en sån här artikel:
Spoiler:
Tryck här för att visa!Application of the aroma extract dilution analysis on an extract of white pepper powder showing an intense fecal, cowshed-like off-flavor revealed 3-methylindole (fecal, swine-manure) and 4-methylphenol (fecal, horse-like) with the highest flavor dilution (FD) factors among the 22 odor-active compounds detected. In addition, high FD factors and/or undesirable odor qualities suggested 3-methylphenol (phenolic), butanoic acid (cheese-like), and 2- and 3-methylbutanoic acid (cheese-like) as well as pentanoic acid and hexanoic acid (cheese-like odors) as contributors to the malodor. Although the intensities of the off-note were clearly different in 50 commercial samples of white pepper, quantitation of 3-methylindole and 3- and 4-methylphenol as well as of the five short-chain acids by means of stable isotope dilution assays showed similar concentrations in most of the samples. Storage of a freshly ground white pepper powder for up to 7 months revealed a significant decrease in the typical odor qualities of white pepper and an increase in the fecal odor note with storage time. Because the concentrations of the odorants mentioned above were not much changed during storage, possibly very volatile odorants, such as alpha-pinene, which are able to mask the malodor, are lost during storage of, in particular, pepper powders. On the basis of odor activity values, which were calculated using breakthrough thresholds, in particular, 3-methylindole, 4-methylphenol, 3-methylphenol, and butanoic acid could be suggested as the main sources of the fecal off-flavor.
Det förklarar litegrann, heh.
9 sep, 2012 13:02
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