Sharp, dry, and warmly pungent — the unmistakable bite of freshly cracked black peppercorns. Opens with a bright, almost terpenic sparkle before settling into a woody, slightly resinous spice with a subtle green edge.AI · claude-opus-4-7
| Allergen | CAS | % in ingredient |
|---|---|---|
| Alpha-Terpinene | 99-86-5 | 0.15% |
| Beta-Caryophyllene | 87-44-5 | 27% |
| Limonene | 138-86-3 | 20% |
| Linalool | 78-70-6 | 1% |
| Pinene | 80-56-8 | 23% |
| Terpineol | 8000-41-7 | 0.08% |
| Terpinolene | 586-62-9 | 0.85% |
Substances declared in this material, parsed from the uploaded SDS. Percentages are used by the formula compliance engine to compute effective constituent concentrations.
| Constituent | CAS | % | Range |
|---|---|---|---|
| Dipentene | 5989-27-5 | — | 20–50% |
| Beta-Caryophyllene | 87-44-5 | — | 20–50% |
| Beta-Pinene | 127-91-3 | — | 10–20% |
| Alpha-Pinene | 80-56-8 | — | 10–20% |
| Sabinene | 3387-41-5 | — | 5–10% |
| delta-3-Carene | 13466-78-9 | — | 5–10% |
| Linalool | 78-70-6 | — | 1–5% |
| Alpha Humulene | 6753-98-6 | — | 1–5% |
| alpha-Phellandrene | 99-83-2 | — | 1–5% |
| Myrcene | 123-35-3 | — | 1–5% |
| beta-Phellandrene | 555-10-2 | — | 1–5% |
| Terpinolene | 586-62-9 | — | 0.1–1% |
| l-.β.-Bisabolene | 495-61-4 | — | 0.1–1% |
| Camphene | 79-92-5 | — | 0.1–1% |
| Terpinen-4-ol | 562-74-3 | — | 0.1–1% |
| Eucalyptus Polybractea | 470-82-6 | — | 0.1–1% |
| p-Cymene | 99-87-6 | — | 0.1–1% |
| p-Mentha-1,4-diene | 99-85-4 | — | 0.1–1% |
| cis-beta-Ocimene | 3338-55-4 | — | 0.1–1% |
| p-Mentha-1,3-diene | 99-86-5 | — | 0.1–1% |
| Methyl Eugenol | 93-15-2 | — | 0.1–1% |
Perfume and Flavor Materials of Natural Origin, page 320.
Oil of Black Pepper is an almost water-white or pale greenish-gray, mobile liquid which becomes more viscous on ageing.
Its odor is fresh, dry-woody, warm-spicy, reminiscent not only of the odor of dried black pepper, but also of elemi, cubeb and other essential oils of high terpene-sesquiterpene content.
The flavor of the oil is surprisingly flat, somewhat dry-woody. At high concentration, the taste is slightly bitter. When more dilute, it presents only a mild spiciness.
In perfumery, the oil gives interesting effects with eugenol and isoeugenol, e.g. in carnation and rose bases, in Oriental fragrances, or in modern, dry-aldehydic bases, ambres, etc.
Oil of Black Pepper is used primarily in flavor work as a modifier for other spice flavors where pungency is not wanted or needed. Seasonings, spice sauces and dressings, meat and other canned food are often flavored with black pepper oil and other spice oils.
The essential oil of black pepper is produced by steam distillation of dried, crushed but not quite ripe fruits of the pepper vine, Piper Nigrum.
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