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Chemical and sensory properties of black pepper oil (Piper nigrum L.)

โœ Scribed by Pino, J. ;Rodriguez-Feo, G. ;Borges, P. ;Rosado, A.

Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
311 KB
Volume
34
Category
Article
ISSN
0027-769X

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โœฆ Synopsis

The sensory properties of the volatile oil of black pepper wereinvestigated by means ofdescriptivecharacterization of G C effluent. In addition, the chemical composition was analyzed with the aid of column chromatography, high resolution G C and MS-GC. A total of 46 components was identified including (E)-B-ocimene, 6-guaiene, (Z) (E)-farnesol, 6-cadinol and guaiol, which are reported for the first time.

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โœ Susan Chacko; A. Jayalekshmy; M. Gopalakrishnan; C. S. Narayanan ๐Ÿ“‚ Article ๐Ÿ“… 1996 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 372 KB

Black peppercorns (Piper nigrum L.) were heated at temperatures between 100ยฐC and 150ยฐC for 15 or 30 min and in a microwave oven at various settings to simulate dry roasting of the spice. Analysis showed that under these conditions there was little change in the amount of volatile oil, oleoresin or