Black Pepper, identified by CAS number 84929-41-9, is a spice-derived fragrance raw material commonly used in perfumery. It is characterized by its warm, spicy, and slightly woody aroma, which can add depth and complexity to fragrance compositions. Black Pepper is often utilized in both masculine and unisex fragrances, where it serves to enhance the overall warmth and richness of the scent. In a formula, it typically occupies the middle to base notes, providing a robust character that can complement floral, citrus, and woody elements. While it is generally regarded as safe for use in cosmetics, it is important to note that Black Pepper can be a skin irritant for some individuals, and perfumers should consider this when formulating. Additionally, as with many fragrance materials, it is advisable to adhere to IFRA guidelines and regulations to ensure safe usage levels in finished products. Overall, Black Pepper is a versatile ingredient that can contribute to the complexity and allure of a fragrance. — AI-generated summary, 2026-09-02.
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
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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.