A concentrated, dry, and pungent black pepper aroma — much richer and more tenacious than pepper essential oil, with a warm woody-resinous depth and a biting piperine heat. Lacks the volatile top-note sparkle of distilled pepper oil, instead delivering a sustained hot, dusty, slightly leathery pepper character.AI · claude-opus-4-7
Composition, IFRA restriction figures, allergen concentrations and where this material is bought are part of Perfume Foundry’s curated library and need an account. Create one or sign in.
Perfume and Flavor Materials of Natural Origin, page 321.
It is usually a very dark green or almost brownish green heterogeneous mass; on standing it separates as a viscous, clear, dark green oil on top of a grainy, black-green, non-pourable mass.
Its odor very closely resembles that of the natural spice, and the flavor has not only the aroma, but also the pungency of the spice itself.
The flavor has not only the aroma, but also the pungency of the spice itself.
Oleoresin Black Pepper is used very extensively in food. Canned food, meat, sausages, salad dressings, pickles, etc. are flavored with the oleoresin which can be standardized according to its flavor performance and rate of pungency, and thus offers a uniform product that is superior to the natural spice in this respect.