VOLATILE COMPOSITION OF BLACK PEPPER
Hoogenboom Richard, WALTER JENNINGS
Journal of Food Science
Abstract
SUMMARY Using relatively mild gas chromatographic conditions, including glass‐lined injectors, glass columns and lower operating temperatures, the occurrence of a number of previously reported hydrocarbon and oxygenated terpenes in pepper oil has been confirmed. On the basis of gas chromatographic retentions and matching of infrared spectral data, and in the case of the latter compound, mass and NMR spectrometry, cis‐p‐2‐methen‐1‐ol, cis‐p‐2,8‐menthadien‐1‐ol and transpinocarveol have been identified as constituents of black pepper oil. Spectral data are reported which permit the partial characterization of a number of additional oxygenated compounds. The presence of artifacts due to photocatalyzed rearrangements is demonstrated and discussed.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
cis-p-2,8-menthadien-1-ol is identified as constituent of black pepper oil
“cis‐p‐2‐methen‐1‐ol, cis‐p‐2,8‐menthadien‐1‐ol and transpinocarveol have been identified as constituents of black pepper oil.”
cis-p-2-methen-1-ol is identified as constituent of black pepper oil
“cis‐p‐2‐methen‐1‐ol, cis‐p‐2,8‐menthadien‐1‐ol and transpinocarveol have been identified as constituents of black pepper oil.”
transpinocarveol is identified as constituent of black pepper oil
“cis‐p‐2‐methen‐1‐ol, cis‐p‐2,8‐menthadien‐1‐ol and transpinocarveol have been identified as constituents of black pepper oil.”