Co esponding au ho : Ramzie Kelly Dago
Copy igh © 2025 Au ho (s) e ain he copy igh o his a icle. This a icle is published unde he e ms o he C ea i e Commons A ibu ion License 4.0.
S udy o he geog aphical a iabili y o peppe s (Pipe nig um) p oduc s in I o y
Coas
Ramzie Kelly Dago 1, *, Djédj o Clémen Akmel 2, An oine e Yoboue 3 and Emmanuel Assidjo 2
1 Depa men o T aining and Resea ch in Chemical and Ag o-Food Enginee ing, Uni o Ag onomic Sciences and P ocessing
Techniques, Félix Houphoue Boigny Na ional Poly echnic Ins i u e (INPHB), I o y Coas .
2 Labo a o y o Indus ial P ocesses, Syn hesis, En i onmen , and New Ene gies, Félix Houphoue Boigny Na ional
Poly echnic Ins i u e (INPHB), I o y Coas .
3 Labo a o y o Medical Biochemis y, Uni o T aining and Medical Ressea ch, Alassane Oua a a Uni e si y (UAO), I o y
Coas .
Wo ld Jou nal o Ad anced Resea ch and Re iews, 2025, 26(01), 4059-4066
Publica ion his o y: Recei ed on 18 Ma ch 2025; e ised on 26 Ap il 2025; accep ed on 28 Ap il 2025
A icle DOI: h ps://doi.o g/10.30574/wja .2025.26.1.1487
Abs ac
This s udy aims o analyze he senso y a iabili y o black peppe (Pipe nig um l) p oduced in I o y Coas acco ding o
i s geog aphical o igin. A ained senso y panel e alua ed samples om se en loca ions using desc ip i e analysis. The
analysis was pe o med by XLSTAT e sion 21 using he F iedman es a p<0.05 ollowed by he Cono e es and
hie a chical ascending classi ica ion (HAC). The esul s o he F iedman es e ealed highly signi ican di e ences o
some desc ip o s, no ably Black (p= 3.53e-20), Punge (p=6.38e-11), Bi e (p=1.52e-15) and Sal y (2.54e-08). The pos -
hoc es showed ha he locali ies o Guibe oua and Niablé p esen ed e y dis inc senso y p o iles. The analysis by
hie a chical ascending classi ica ion made i possible o g oup he locali ies in o h ee clus e s: (1) Guibe oua and
Niablé; (2) Assouba and Lopou; (3) Azaguié, Ma é é and Yakassémé wi h homogeneous senso y cha ac e is ics. These
esul s con i m ha pedoclima ic condi ions and cul u al p ac ices signi ican ly in luence he o ganolep ic quali y o
peppe . They hus p o ide a scien i ic basis o alo iza ion by geog aphical o igin, wi h a iew o s a egies such as he
p o ec ed geog aphical indica ion (PGI).
Keywo ds: Senso y P o ile; F iedman Tes ; CAH; Black Peppe ; Geog aphic Va iabili y
1. In oduc ion
Black peppe (Pipe Nig um L) is one o he mos consumed spices in he wo ld due o i s o ganolep ic p ope ies and
i s culina y and medicinal uses [1]. A ica ep esen s 6% o global p oduc ion wi h Madagasca , Ghana and E hiopia,
including successi ely 5,282.56 onnes; 3,737.9 onnes; 4,431.03 onnes o peppe p oduced in 2021 ([2]; [3]). Wi h a
na ional p oduc ion o 57.46 and 45.03 onnes o peppe espec i ely in 2020 and 2021, I o y Coas is classi ied among
he coun ies wi h low p oduc ion [3]. Despi e he ecen boom in i s cul i a ion in se e al egions o he coun y, ew
s udies ha e been conduc ed o cha ac e ize i s senso y quali ies acco ding o he p oduc ion a eas. Howe e , he
di e ences obse ed in he ield sugges ha he geog aphical o igin could in luence he senso y p o ile o peppe . I is
in his con ex ha his s udy is aking place, which aims o explo e he senso y a iabili y o I o ian peppe acco ding
o i s o igin. This app oach aims o p o ide scien i ic elemen s o p omo e local p oduc ion and lay he ounda ions o
di e en ia ion by e oi , wi h a iew o a mo e s a egic posi ioning on he ma ke s.
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2. Ma e ial and me hods
2.1. Ma e ial
The plan ma e ial consis ed o esh peppe (Pipe nig um) (PF), d y peppe (PS). The g ound peppe s (PM) we e
ob ained by g inding he d y peppe . They we e collec ed in se en (7) p oducing locali ies o he coun y and sampled
in iplica e: Azaguié, Ma é é, Guibé oua, Niablé, Yakassémé, Lopou, Assouba.
Figu e 1 F esh peppe s in bunches and des emmed d ied peppe s
2.2. Me hods
2.2.1. Selec ion o sampling si es
A su ey p e iously conduc ed by FIRCA [4] among peppe p oduce s in I o y Coas iden i ied hi y-eigh (38) peppe
plan a ions in p oduc ion. Taking in o accoun he geog aphical loca ion and he dis ibu ion o soils in I o y Coas ,
hese plan a ions we e g ouped in o se en (7) di e en locali ies a o emen ioned.
2.2.2. Sampling
Samples o esh and d ied peppe s we e collec ed om p oduce s in he se en (7) locali ies o I o y Coas . In each
locali y, (3) h ee samples o 1.5 kg o esh peppe and (3) h ee samples o 1.5 kg o d ied peppe we e collec ed. A e
collec ion, he esh peppe samples we e packed in coole s.10 kg con aining d y ice. The samples we e anspo ed
di ec ly o he Nu i ion and Food Technology Labo a o y o UMRI SAPT o he Houphouë Boigny Na ional Poly echnic
Ins i u e (INP-HB). Knowing ha a sample is made up o 1.5 kilog ams, a o al o wen y-one (21) samples o esh
peppe s and wen y-one (21) samples o d ied peppe s we e he subjec o his s udy.
2.2.3. P epa a ion o samples o senso y analysis
The d y peppe samples we e g ound in o powde in a labo a o y d y g inde o ob ain he g ound peppe (MP)
samples. The d y and g ound peppe samples we e s o ed in dyed bo les w apped on he ou side wi h aluminum oil
and hen placed in a cupboa d away om ligh . As o he esh samples, hey we e packaged in ood-g ade plas ic bags
and hen s o ed a a empe a u e o 4 °C. Abou 30 g [5] o he di e en o ms o peppe we e weighed in h ee (3)
sepa a e glasses and hen co e ed wi h plas ic ilm o p e en he e apo a ion o some essen ial cha ac e is ics o he
peppe . The samples we e made in he p epa a ion oom and hen placed in he as ing oom.
2.2.4. Senso y desc ip i e analysis p ocedu e
The senso y p o iles o peppe s we e de eloped by a ained senso y panel using he quan i a i e desc ip i e analysis
me hod acco ding o he s anda d [6]. A g adua ed in e al scale om 0 o 9 was used. Consensus among he panelis s
was used o selec ion. and he de ini ion o senso y ocabula y. In ou case, he e we e h ee (3) sessions in which he
senso y a ibu es o peppe samples we e e alua ed by he wel e (12) panelis s. Du ing he sessions, each panelis
e alua ed he senso y a ibu es (smoo h, ough, c unchy, lou y, ound, g een, black, he baceous, mush oom, spicy,
hazelnu , woody, min , bi e , sal y, pungen , e eshing, acidic, umami, wa m) in a p og essi e o de ( ex u e, colo ,
a oma and as e). The panelis s we e asked o ead he de ini ion o each a ibu e, e alua e he peppe samples based
on he e e ences, and indica e he pe cei ed in ensi y o he a ibu e on he p o ided scale.
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2.2.5. S a is ical analysis
The s a is ical analysis was ca ied ou using XLSTAT e sion 21 so wa e using an app oach adap ed o non-pa ame ic
senso y da a. Fou main ools we e used o explo e he senso y a iabili y o peppe acco ding o i s geog aphical o igin:
• F iedman es o see i desc ip o s a y signi ican ly by o igin.
• Cono e 's es o de e mining dis inc locali ies.
• CAH o iden i y g oups o locali ies wi h dis inc senso y p o iles.
• Hea map o illus a e he in ensi y o peppe senso y desc ip o s ac oss loca ions.
3. Resul s and discussion
3.1. Va iabili y o senso y desc ip o s acco ding o o igin
The Table I shows ha some senso y desc ip o s a y signi ican ly depending on he geog aphical o igin o he peppe ,
he mos signi ican o which a e: Bi e (p=1.52e-15), Punge (6.38e-11), Black (3.53e-20) and Sal y (2.54e-08). This
sugges s ha hese cha ac e is ics a e in luenced by en i onmen al ac o s speci ic o each loca ion (clima e, soil,
cul i a ion echniques).
Table 1 F iedman es o all senso y desc ip o s acco ding o o igin
Le el o signi icance
Senso y desc ip o s
Highly signi ican (p<0.001)
Bi e , Punge , Black, Sal y
Mode a ely signi ican (p<0.01)
He baceous, Mush oom, Hazelnu , Re eshing,
Wa m, G een, Round, C unchy, Rough
Less signi ican (p<0.05)
Spicy, Min , Woody, Flou y, Umami
No signi ican (p>0.05)
Acidic, Smoo h
3.2. Di e en ia ion o locali ies
The Table II p esen s he locali ies wi h he mos signi ican di e ences wi h he o he s: Guibe oua: 10 signi ican
compa isons, Niablé: 9 signi ican compa isons, Azaguié: 7 signi ican compa isons, Yakassémé: 7 signi ican
compa isons, Assouba: 6 signi ican compa isons, Lopou: 3 signi ican compa isons, Ma é é: 5 compa isons. We no e
ha Guibe oua and Niablé clea ly s and ou om he o he locali ies in e ms o he senso y p o ile o peppe . This
indica es ha hese egions p obably ha e speci ic ag oecological condi ions ha s ongly in luence he senso y p o ile
o peppe . Rega ding spiciness, some locali ies p oduce signi ican ly ho e peppe s han o he s, sugges ing a pipe ine
con en in luenced by clima e and soil [1]. P e ious s udies on Penja peppe (Came oon) ha e also shown ha
pedoclima ic condi ions s ongly in luence his senso y cha ac e is ic [7]. The di e ence be ween locali ies o black
colo may be ela ed o pos -ha es p ac ices, including d ying and sun exposu e [8]. The pe cep ion o sal y and bi e
la o s a ies depending on he dis ibu ion o seconda y compounds such as alkaloids and la onoids, in luenced by
he g owing en i onmen [9]. [10] showed ha he mine al sal con en o he soil could in luence he pe cep ion o he
sal y as e o spices including peppe . Ou esul s a e in ag eemen wi h hose o [11], who demons a ed ha he
chemical and senso y composi ion o peppe a ies acco ding o he e oi . In addi ion, [12] highligh ed he impac o
en i onmen al ac o s on he biosyn hesis o a oma ic compounds in spices. The senso y di e en ia ion o I o ian
peppe s could he e o e be alued as a ma ke ing asse , simila o wha has been obse ed o o he spices and local
ag i- ood p oduc s [13].
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Table 2 pos -hoc es (Cono e ) ollowed by he F iedman es
Desc ip o s
Loca ion 1
Loca ion 2
p-Value
Signi ican
Bi e
Assouba
Guibe oua
3.41E-06
Yes
Bi e
Assouba
Yakassémé
0.000505
Yes
Bi e
Assouba
Ma é é
6.89E-05
Yes
Bi e
Azaguié
Guibe oua
0.001984
Yes
Bi e
Azaguié
Niablé
0.001447
Yes
Bi e
Guibe oua
Niablé
1.08E-09
Yes
Bi e
Lopou
Niablé
2.31E-05
Yes
Bi e
Niablé
Yakassémé
1.02E-06
Yes
Bi e
Niablé
Ma é é
7E-08
Yes
Sal y
Azaguié
Yakassémé
6.09E-05
Yes
Sal y
Azaguié
Ma é é
0.000409
Yes
Sal y
Lopou
Yakassémé
0.000543
Yes
Sal y
Niablé
Yakassémé
2.07E-05
Yes
Sal y
Niablé
Ma é é
0.000131
Yes
Punge
Assouba
Azaguié
0.000167
Yes
Punge
Assouba
Guibe oua
0.001202
Yes
Punge
Azaguié
Lopou
0.002089
Yes
Black
Assouba
Guibe oua
1.96E-07
Yes
Black
Azaguié
Guibe oua
7.29E-07
Yes
Black
Guibe oua
Lopou
2.76E-08
Yes
Black
Guibe oua
Niablé
0.000567
Yes
Black
Guibe oua
Yakassémé
2.28E-11
Yes
Black
Guibe oua
Ma é é
5.43E-09
Yes
Black
Niablé
Yakassémé
0.002333
Yes
3.3. G ouping o locali ies acco ding o senso y p o ile
Analysis o he geog aphical a iabili y o peppe s p oduced in I o y Coas using he Ascending Hie a chical
Classi ica ion (AHC) has made i possible o iden i y se e al g oups o locali ies wi h dis inc senso y p o iles.
3.3.1. S uc u e o senso y g oups
The Figu e 2 p esen he o ma ion o h ee main g oups ollowing he hie a chical ascending classi ica ion:
he i s g oup composed o peppe s om Guibe oua and Niablé p esen s ma ked simila i ies, sugges ing ha hey sha e
senso y cha ac e is ics common. This could be due o simila ag o-clima ic ac o s, simila cul i a ion p ac ices o
gene ic p oximi y o cul i a ed a ie ies.
The second g oup consis s o Assouba and Lopou peppe s. The p oximi y be ween hese locali ies in he classi ica ion
ee indica es a ela i e homogenei y o senso y desc ip o s. This esul can be a ibu ed o simila g owing condi ions
o iden ical pos -ha es p ocessing.
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The hi d g oup consis s o peppe s om Azaguié, Ma é é, and Yakassémé. This g oup includes Yakassémé and Ma é é,
which a e he closes senso y-wise, ollowed by Azaguié. This g ouping sugges s ha peppe s om hese loca ions sha e
senso y no es dis inc om he o he g oups.
Figu e 2
Dend og am o classi ica ion o locali ies acco ding o senso y desc ip o s
3.3.2. Di e ences and p oximi ies be ween locali ies
The dis ance be ween he di e en g oups indica es no able di e ences in he senso y p o iles o peppe s depending
on he locali y. This di e en ia ion can be explained by:
-pedoclima ic condi ions (soil ype, humidi y, empe a u e) which in luence he chemical composi ion o peppe co ns.
- he cul i a ion and p ocessing me hods (d ying, e men a ion) speci ic o each egion.
- he in luence o local geno ypes, as some peppe a ie ies may be be e adap ed o ce ain a eas.
P e ious esea ch on he senso y a iabili y o spices has shown ha he p oduc ion egion s ongly in luences
o ganolep ic desc ip o s [14]. In pa icula , wo k on Kampo peppe (Cambodia) has demons a ed a co ela ion
be ween geog aphical o igin and spicy, lo al o woody no es o he peppe [10]. In he case o I o ian peppe , ou
esul s sugges a clea senso y segmen a ion acco ding o locali ies, which opens in e es ing pe spec i es o
alo iza ion by p o ec ed geog aphical indica ion (PGI), as has been done o Penja peppe (Came oon) [7]. These
esul s highligh he impo ance o be e cha ac e izing and p omo ing I o ian peppe by highligh ing egional
speci ici ies. They can be used o:
• p omo e ce ain p oducing egions by highligh ing hei unique senso y quali ies.
• de elop quali y labels and geog aphical ce i ica ions.
• imp o e a ie al selec ion and cul i a ion p ac ices o s eng hen he p oduc 's ypicali y.
3.4. Senso y ends by loca ion
The Figu e 3 illus a es he in ensi y o senso y desc ip o s o peppe depending on he locali y.
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Figu e 3 Hea map o senso y desc ip o s by loca ion
3.4.1. Analysis by loca ion
• Assouba: Assouba peppe is cha ac e ized by a woody a oma, a spicy, e eshing and wa m as e and a smoo h
ex u e.
• Azaguié: Azaguié peppe is cha ac e ized by a he baceous a oma, a sal y, acidic and umami as e and a lou y
ex u e.
• Guibe oua: Guibe oua peppe has a mush oom a oma, an acidic, umami and ho as e and a g een colo .
• Lopou: Lopou peppe has a nu y a oma, a e eshing as e and a ough ex u e.
• Ma é é: Ma é é peppe has a he baceous and mush oom a oma, an acidic as e and a black colo .
• Niablé: a spicy and min y a oma, a bi e and sal y as e, a ound ex u e and a g een colo .
• Yakassémé: a he baceous, woody and min y a oma, a c unchy ex u e and a black colo .
These esul s indica e ha he in ensi ies o senso y desc ip o s a y by egion and hese a ia ions can be a ibu ed
o se e al ac o s, including pedoclima ic condi ions, cul u al p ac ices and in e ac ions be ween he chemical
composi ion o he peppe and i s en i onmen . [15] demons a ed ha black peppe g own in di e en egions o
B azil p esen s no able di e ences in e ms o a omas and la o s, in luenced by a ia ions in empe a u e and ela i e
humidi y. Simila ly, [16] obse ed a co ela ion be ween he cul i a ion al i ude and he in ensi y o a oma ic
compounds in Vie namese peppe , sugges ing ha speci ic clima ic condi ions may in ensi y ce ain senso y
desc ip o s.
3.4.2. Gene al ends
In ou s udy, some locali ies such as Niablé and Azaguié a e dis inguished by a high in ensi y o he sal y desc ip o ,
which may be ela ed o a speci ic mine al composi ion o he soil, simila o he obse a ions made by [17] on Malaba
peppe in India. On he o he hand, he pungen , ho and e eshing cha ac e s dominan in he locali ies o Guibe oua,
Lopou and Assouba may be associa ed wi h high pipe ine con en s, as epo ed by [18] in hei analysis o he chemical
a iabili y o peppe om Madagasca . The ends obse ed in his s udy a e no unique o peppe . Resea ch on o he
ag icul u al p oduc s such as co ee [19] and cocoa [20] has shown ha geog aphical o igin signi ican ly in luences he
senso y p o ile due o he complex in e ac ions be ween gene ics, en i onmen and pos -ha es p ac ices. Fo example,
high-al i ude co ees a e o en desc ibed as mo e acidic and ui ie , while hose om he lowlands a e mo e chocola ey
and ea hy, a phenomenon ha could be ansposed o peppe depending on i s g owing e oi .
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4. Conclusion
This s udy highligh s signi ican senso y a iabili y in black peppe p oduced in I o y Coas depending on i s egion o
o igin. The di e ences obse ed be ween locali ies, pa icula ly o key desc ip o s such as bi e ness, spiciness, black
colo , and sal y as e, con i m he in luence o geog aphical and ag oecological ac o s on p oduc quali y. These esul s
ein o ce he idea ha o igin cons i u es a s a egic le e o he p omo ion o I o ian peppe bo h economically and in
e ms o he i age. By pa ing he way o ecogni ion by e oi , his wo k makes a use ul con ibu ion o he s uc u ing
o he sec o and he p omo ion o a senso y iden i y speci ic o I o y Coas peppe .
Compliance wi h e hical s anda ds
Acknowledgmen s
This s udy was ca ied ou wi h he inancial suppo o he In e p o essional Fund o Ag icul u al Resea ch and Ad ice
(FIRCA) and he echnical suppo o he Depa men o T aining and Resea ch in Chemical and Ag i-Food Enginee ing
(DFR GCAA) o he Félix Houphouë Boigny Na ional Poly echnic Ins i u e (INPHB).
Disclosu e o con lic o in e es
The au ho s decla e no con lic o in e es ega ding he publica ion o his a icle.
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