The typical smell of manure of white pepper produced with “traditional”methods is due to some of the components of its volatile oil. On a total amount of 22, only few are directly responsible for strong odors:
The 3-Methylindole reminds of the smell of pig manure,
The 4-methilfenolol – an odor of feces and/or horse sweat, as well as the skatole (whose pungency is increased by the simultaneous presence of p-cresol).
These aromatic compounds are developed by the biochemical processes that occur during fermentation. Not to get too strong or altered aromas, it is necessary to change frenquently the water used for soaking, then quickly dry the product.