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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Bibliographic Details
Published in:The Journal of essential oil research 2006, Vol.18 (1), p.1-3
Main Authors: Clery, R.A, Hammond, C.J, Wright, A.C
Format: Article
Language:English
Subjects:
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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Summary: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