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-...

Full description

Saved in:
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
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c361t-561ea0de32f467db4f9c542ec777e130a91d1f2e2806629394515a840649331c3
cites cdi_FETCH-LOGICAL-c361t-561ea0de32f467db4f9c542ec777e130a91d1f2e2806629394515a840649331c3
container_end_page 3
container_issue 1
container_start_page 1
container_title The Journal of essential oil research
container_volume 18
creator Clery, R.A
Hammond, C.J
Wright, A.C
description 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.
doi_str_mv 10.1080/10412905.2006.9699369
format article
fullrecord <record><control><sourceid>proquest_fao_a</sourceid><recordid>TN_cdi_fao_agris_US201301054333</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>977802051</sourcerecordid><originalsourceid>FETCH-LOGICAL-c361t-561ea0de32f467db4f9c542ec777e130a91d1f2e2806629394515a840649331c3</originalsourceid><addsrcrecordid>eNqFkE1LxDAURYMoOI7-BLG40kXHvHy12SmDXzCooLMOmTQtGTtJTVtk_r0t1bXZvCzOuY93EToHvACc4xvADIjEfEEwFgsppKRCHqAZAUHTHDg5RLORSUfoGJ207RZjMigwQ8sX18VQWZ-a4DvtvPNVYsKuCb0v2sT5ZFNr85k0tmlsTIKrk6s3N369q2K_S1aL61N0VOq6tWe_c47WD_cfy6d09fr4vLxbpYYK6FIuwGpcWEpKJrJiw0ppOCPWZFlmgWItoYCSWJJjIYikknHgOmdYMEkpGDpHl1NuE8NXb9tObUMf_bBSEcgl4SyTA8QnyMTQttGWqolup-NeAVZjXeqvLjXWpX7rGrzbyXO-DHGnv0OsC9XpfR1iGbU3rlX0v4iLKaLUQekqDsb6neDhNMCc0eH9AGZdd_k</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>218925479</pqid></control><display><type>article</type><title>Nitrogen-containing compounds in black pepper oil (Piper nigrum L.)</title><source>Business Source Ultimate</source><source>Taylor and Francis Science and Technology Collection</source><creator>Clery, R.A ; Hammond, C.J ; Wright, A.C</creator><creatorcontrib>Clery, R.A ; Hammond, C.J ; Wright, A.C</creatorcontrib><description>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.</description><identifier>ISSN: 1041-2905</identifier><identifier>EISSN: 2163-8152</identifier><identifier>DOI: 10.1080/10412905.2006.9699369</identifier><language>eng</language><publisher>Carol Stream: Taylor &amp; Francis Group</publisher><subject>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</subject><ispartof>The Journal of essential oil research, 2006, Vol.18 (1), p.1-3</ispartof><rights>Copyright Taylor &amp; Francis Group, LLC 2006</rights><rights>Copyright Allured Publishing Corporation Jan/Feb 2006</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c361t-561ea0de32f467db4f9c542ec777e130a91d1f2e2806629394515a840649331c3</citedby><cites>FETCH-LOGICAL-c361t-561ea0de32f467db4f9c542ec777e130a91d1f2e2806629394515a840649331c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids></links><search><creatorcontrib>Clery, R.A</creatorcontrib><creatorcontrib>Hammond, C.J</creatorcontrib><creatorcontrib>Wright, A.C</creatorcontrib><title>Nitrogen-containing compounds in black pepper oil (Piper nigrum L.)</title><title>The Journal of essential oil research</title><description>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.</description><subject>2-ethyl-3,5-dimethylpyrazine</subject><subject>3-ethyl-2,5-dimethylpyrazine</subject><subject>black pepper</subject><subject>black pepper oil</subject><subject>chemical composition</subject><subject>condiments</subject><subject>essential oil composition</subject><subject>essential oils</subject><subject>flavorings</subject><subject>nitrogen compounds</subject><subject>odor compounds</subject><subject>Piper nigrum</subject><subject>Piperaceae</subject><subject>plant extracts</subject><subject>spices</subject><issn>1041-2905</issn><issn>2163-8152</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqFkE1LxDAURYMoOI7-BLG40kXHvHy12SmDXzCooLMOmTQtGTtJTVtk_r0t1bXZvCzOuY93EToHvACc4xvADIjEfEEwFgsppKRCHqAZAUHTHDg5RLORSUfoGJ207RZjMigwQ8sX18VQWZ-a4DvtvPNVYsKuCb0v2sT5ZFNr85k0tmlsTIKrk6s3N369q2K_S1aL61N0VOq6tWe_c47WD_cfy6d09fr4vLxbpYYK6FIuwGpcWEpKJrJiw0ppOCPWZFlmgWItoYCSWJJjIYikknHgOmdYMEkpGDpHl1NuE8NXb9tObUMf_bBSEcgl4SyTA8QnyMTQttGWqolup-NeAVZjXeqvLjXWpX7rGrzbyXO-DHGnv0OsC9XpfR1iGbU3rlX0v4iLKaLUQekqDsb6neDhNMCc0eH9AGZdd_k</recordid><startdate>2006</startdate><enddate>2006</enddate><creator>Clery, R.A</creator><creator>Hammond, C.J</creator><creator>Wright, A.C</creator><general>Taylor &amp; Francis Group</general><general>Allured Publishing Corporation</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7XB</scope><scope>8AO</scope><scope>8FE</scope><scope>8FG</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>KB.</scope><scope>M2O</scope><scope>MBDVC</scope><scope>PADUT</scope><scope>PDBOC</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>S0X</scope></search><sort><creationdate>2006</creationdate><title>Nitrogen-containing compounds in black pepper oil (Piper nigrum L.)</title><author>Clery, R.A ; Hammond, C.J ; Wright, A.C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c361t-561ea0de32f467db4f9c542ec777e130a91d1f2e2806629394515a840649331c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>2-ethyl-3,5-dimethylpyrazine</topic><topic>3-ethyl-2,5-dimethylpyrazine</topic><topic>black pepper</topic><topic>black pepper oil</topic><topic>chemical composition</topic><topic>condiments</topic><topic>essential oil composition</topic><topic>essential oils</topic><topic>flavorings</topic><topic>nitrogen compounds</topic><topic>odor compounds</topic><topic>Piper nigrum</topic><topic>Piperaceae</topic><topic>plant extracts</topic><topic>spices</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Clery, R.A</creatorcontrib><creatorcontrib>Hammond, C.J</creatorcontrib><creatorcontrib>Wright, A.C</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest Pharma Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science &amp; Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>Materials Science Database</collection><collection>ProQuest research library</collection><collection>Research Library (Corporate)</collection><collection>Research Library China</collection><collection>Materials Science Collection</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>SIRS Editorial</collection><jtitle>The Journal of essential oil research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Clery, R.A</au><au>Hammond, C.J</au><au>Wright, A.C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nitrogen-containing compounds in black pepper oil (Piper nigrum L.)</atitle><jtitle>The Journal of essential oil research</jtitle><date>2006</date><risdate>2006</risdate><volume>18</volume><issue>1</issue><spage>1</spage><epage>3</epage><pages>1-3</pages><issn>1041-2905</issn><eissn>2163-8152</eissn><abstract>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.</abstract><cop>Carol Stream</cop><pub>Taylor &amp; Francis Group</pub><doi>10.1080/10412905.2006.9699369</doi><tpages>3</tpages></addata></record>
fulltext fulltext
identifier ISSN: 1041-2905
ispartof The Journal of essential oil research, 2006, Vol.18 (1), p.1-3
issn 1041-2905
2163-8152
language eng
recordid cdi_fao_agris_US201301054333
source Business Source Ultimate; Taylor and Francis Science and Technology Collection
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
title Nitrogen-containing compounds in black pepper oil (Piper nigrum L.)
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-04T14%3A29%3A50IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_fao_a&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Nitrogen-containing%20compounds%20in%20black%20pepper%20oil%20(Piper%20nigrum%20L.)&rft.jtitle=The%20Journal%20of%20essential%20oil%20research&rft.au=Clery,%20R.A&rft.date=2006&rft.volume=18&rft.issue=1&rft.spage=1&rft.epage=3&rft.pages=1-3&rft.issn=1041-2905&rft.eissn=2163-8152&rft_id=info:doi/10.1080/10412905.2006.9699369&rft_dat=%3Cproquest_fao_a%3E977802051%3C/proquest_fao_a%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c361t-561ea0de32f467db4f9c542ec777e130a91d1f2e2806629394515a840649331c3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=218925479&rft_id=info:pmid/&rfr_iscdi=true