Nitrogen-containing compounds in black pepper oil (Piper nigrum L.)

An investigation of nitrogen-containing compounds in black pepper oil, by capillary GC, GC/MS and HPLC techniques, revealed 20 previously unreported pyrazines, pyridines and piperidines. These species were found to be present at levels ranging from 150 ppb to 30 ppm. Odor assessment revealed that 2-...

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Veröffentlicht in:	The Journal of essential oil research 2006, Vol.18 (1), p.1-3
Hauptverfasser:	Clery, R.A, Hammond, C.J, Wright, A.C
Format:	Artikel
Sprache:	eng
Schlagworte:	2-ethyl-3,5-dimethylpyrazine 3-ethyl-2,5-dimethylpyrazine black pepper black pepper oil chemical composition condiments essential oil composition essential oils flavorings nitrogen compounds odor compounds Piper nigrum Piperaceae plant extracts spices
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Zusammenfassung:	An investigation of nitrogen-containing compounds in black pepper oil, by capillary GC, GC/MS and HPLC techniques, revealed 20 previously unreported pyrazines, pyridines and piperidines. These species were found to be present at levels ranging from 150 ppb to 30 ppm. Odor assessment revealed that 2-ethyl-3,5-dimethylpyrazine (1.5 ppm) and 3-ethyl-2,5-dimethylpyrazine (490 ppb) contributed most significantly to the overall odor.
ISSN:	1041-2905 2163-8152
DOI:	10.1080/10412905.2006.9699369