Development of Framework for a Comparative Study of Long Pepper (Piper Longum) and Black Pepper (Piper Nigrum) through Organoleptic Evaluation

Abstract

Indian cuisine relies heavily on peppers, particularly black pepper (piper nigrum), but long pepper (piper longum) can also be used. An intriguing spice with a moderate flavour and fruity undertones, long pepper is indigenous to India and offers a wealth of health advantages. This study was conducted to analyse the flavour profiles and determine which pepper of the two, long pepper and black pepper is most accepted by respondents when used in food items. Using Paneer Pepper Fry and Pepper Rasam, two recipes that had long pepper and black pepper as main ingredients, a survey was conducted using organoleptic analysis. The sample size initially was 74, out of which 69 were found to be usable data. The study adopted a structural equation model and the framework was tested using GFI, AGFI, RMSEA, NFI, and other parameters to analyse the data. For long pepper, a positive and extremely significant correlation was established in terms of taste, appearance, flavour, aroma, mouthfeel, aftertaste and overall acceptance. This study paves the path for additional research that examines the nutritional advantages of the two peppers.