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white pepper (food) — Ingredient · Foodgeist
Ingredient
white pepper
spice
About
spice
Aroma profile
Derived from this ingredient’s flavor compounds
sweet×17
fragrant×16
fruity×15
odor_active×15
minty×12
woody×12
aromatic×12
sharp×12
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Papaya2 axes agreeused together in recipesshares flavor compounds
Nutmeg2 axes agreeused together in recipesshares flavor compounds
Marjoram2 axes agreeused together in recipesshares flavor compounds
Cumin2 axes agree
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“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.”
3-methylindole, 4-methylphenol, 3-methylphenol, butanoic acid, 2-methylbutanoic acid, 3-methylbutanoic acid, pentanoic acid, hexanoic acid→contributes to→malodor in white pepper powder
“The maximum attainable biomass concentration (X(max)) was severely decreased by the addition of 0.40% (wt/vol) nutmeg, while 0.35% (wt/vol) garlic or 0.80% (wt/vol) white pepper increased X(max).”
white pepper→increases→maximum attainable biomass concentration of Lactobacillus curvatus LTH 1174
