Pepper, black 1
-
CAS number
8006-82-4 -
Botanical
Piper nigrum L., fam. Piperaceae
GC-MS Analysis
Wrolstadt, R.E., Richard, H.M., and Jennings, W.G., The Chemical Composition of Pepper Oils, J. Food Sci., Vol.30, 274 (1965); Vol. 36, 584 (1971)
| Compound | CAS | DB5 | Carbowax | Proportion |
|---|---|---|---|---|
| Sabinen | 3387-41-5 | 975.71 | 1124.43 | 22.5% |
| alpha-PINENE | 80-56-8 | 940.0 | 1020.71 | 17.5% |
| Limonene, (+/-)- | 138-86-3 | 1032.0 | 1196.29 | 17.0% |
| 3-Carene | 13466-78-9 | 1011.57 | 1144.57 | 13.5% |
| Caryophyllene | 87-44-5 | 1427.14 | 1595.57 | 5.0% |
| Humulene | 6753-98-6 | 1461.43 | 1668.0 | 1.0% |
| Linalool, (+/-)- | 78-70-6 | 1101.14 | 1548.57 | 0.1% |
| 4-Terpineol, (+/-)- | 562-74-3 | 1180.57 | 1600.14 | 0.1% |
| Alpha-Terpineol | 98-55-5 | 1191.71 | 1693.43 | 0.1% |
| Carvone, (+/-)- | 99-49-0 | 1248.14 | 1731.57 | 0.1% |
| 4-Thujanol | 17699-16-0 | 1072.14 | 1467.43 | 0.1% |
| 4-Thujanol, cis-(+/-)- | 15537-55-0 | 1099.57 | 1556.0 | 0.1% |
| Eugenol | 97-53-0 | 1364.43 | 2157.57 | 0.1% |
| nerolidol trans-form | 7212-44-4 | 1556.0 | 2015.14 | 0.1% |
| Safrole | 94-59-7 | 1290.14 | 1882.6 | 0.1% |
| Myristicin | 607-91-0 | 1522.86 | 2270.33 | 0.1% |
| Piperonylic Acid | 94-53-1 | 1329.0 | 2177.0 | 0.1% | Total | 77.6% |