Can you taste the place? Building regional sensory standards for black pepper with GC-MS and sensory perception

Black pepper is a complex spice; its aroma reflects its geographical origin, chemical composition, and distinct characteristics. While gas chromatography-mass spectrometry (GC-MS) and sensory analysis have been widely applied to beverages like wine, tea, and coffee, few studies have examined this dual approach in spices to objectively quantify geographical indication (GI) traits. This study aims to fill that gap by establishing specific sensory-chemical fingerprints for Vietnamese black pepper. Using descriptive sensory analysis and GC-MS, we identified significant regional variations in both aroma profiles and volatile compound composition. Among 11 sensory descriptors, 8 showed statistically significant differences between provinces. GC-MS revealed 117 volatile compounds, of which 106 were shared across all regions, forming a core chemical fingerprint. The strongest citrus and floral aromas were observed in Gia Lai samples, while Quang Tri peppers were defined by fatty and pungent notes. A strong RV coefficient (0.88) between sensory data and GC-MS results highlights the strong correlation between aroma perception and chemical composition. The implementation of these standardized regional aroma specifications has the potential to strengthen geographical indication (GI) applications and traceability systems not only for Vietnamese black pepper, but also for a wide range of spice and agriculture products globally.