Pepper — chemistry, technology, and quality evaluation

Abstract

Pepper is the most important of the spices, with a long history. This article critically reviews our knowledge of the chemistry, processing, and quality evaluation of the product, with emphasis on the constituents contributing to the sensory properties of the spice for which it is valued in food. Other areas briefly summarized include its history, horticultural aspects, production and trade data, and physiological effects. Allied spices and aromatic members of the same family are also considered briefly.