Study of the geographical variability of peppers (Piper nigrum) products in Ivory Coast

This study aims to analyze the sensory variability of black pepper (Piper nigrum l) produced in Ivory Coast according to its geographical origin. A trained sensory panel evaluated samples from seven locations using descriptive analysis. The analysis was performed by XLSTAT version 21 using the Friedman test at p<0.05 followed by the Conover test and hierarchical ascending classification (HAC). The results of the Friedman test revealed highly significant differences for some descriptors, notably Black (p= 3.53e-20), Punget (p=6.38e-11), Bitter (p=1.52e-15) and Salty (2.54e-08). The post-hoc test showed that the localities of Guiberoua and Niablé presented very distinct sensory profiles. The analysis by hierarchical ascending classification made it possible to group the localities into three clusters: (1) Guiberoua and Niablé; (2) Assouba and Lopou; (3) Azaguié, Maféré and Yakassémé with homogeneous sensory characteristics. These results confirm that pedoclimatic conditions and cultural practices significantly influence the organoleptic quality of pepper. They thus provide a scientific basis for valorization by geographical origin, with a view to strategies such as the protected geographical indication (PGI).