Carbohydrates pepper

We ve already talked about the hydroxyl group in ethanol and other alcohols. Carbohydrates are peppered with hydroxyl groups sucrose has eight of them for example (a more three-dimensional picture of the sucrose molecule appears in Chapter 1). 

Rosin and Tuorila [63] did some comparative research on the odour and flavour intensity of garlic oil and pepper oleoresin in beef stock and in mashed potatoes with no fat and with 10 percent fat content respectively. Using the same dose the intensity of garlic oil was perceived nearly equal in all three foods, i.e. texture (liquid or solid), carbohydrate content and fat content of the foods had almost no influence. In contrast, pepper oleoresin was perceived far better in the liquid beef stock than in the two types of mashed potatoes. In those containing fat, the oleoresin was perceived weaker than in the fat free potatoes. This allows conclusions as to the flavour binding capacity of the fat. 

White pepper contains little volatile oil but has the same pungent principles and alkaloids as black pepper. Both also contain about 11% protein, 65% carbohydrates, lipids, crude fiber, and others (marsh). 

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