EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

green pepper oil
green capsicum annuum fruit oil

Supplier Sponsors

CAS Number: 84625-29-6
ECHA EC Number:283-403-6
CoE Number:107
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
PubMed:Search
NCBI:Search
 
Physical Properties:
Appearance:yellow to dark green clear liquid (est)
Food Chemicals Codex Listed: No
Optical Rotation:-1.00 to -23.00
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: green
Odor Strength:medium
Substantivity:48 hour(s) at 100.00 %
green pepper bell pepper
Odor Description:at 100.00 %. green bell pepper
Flavor Type: green
green pepper bell pepper
Taste Description: pepper bell pepper
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Golden Frog Trading Manufacturing
Green Pepper Oil
Golden Spice
Pepper Green Oil
Hermitage Oils
Green Pepper Essential Oil
Odor: characteristic
Use: Eleonora Scalseggi has this to say “Green pepper essential oil is steam distilled from the unripe drupes of Piper nigrum, one of the most prized and widely used spices in the world since the ancient times.
The Vault
Liberty Natural Products
GREEN PEPPER FRESH MADAGASCAR
Lluch Essence
PEPPER GREEN OIL
Plant Lipids
green Pepper Oil
Robertet
PEPPER GREEN
Pure & Nat on crodamol
Synthite Industries
green Pepper Oil
E-books and Brochures
 
Safety Information:
European information :
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
IFRA Other Specification: < 20 mmoles / L of peroxides
 
 
Safety References:
ClinicalTrials.gov:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):84625-29-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
capsicum annuum l. fruit oil
Chemidplus:0084625296
 
References:
 capsicum annuum l. fruit oil
Canada Domestic Sub. List:84625-29-6
Pubchem (sid):135280734
 
Other Information:
Export Tariff Code:3301.29.6000
FAO:BASIC PRINCIPLES OF STEAM DISTILLATION
 
Potential Blenders and core components note
For Odor
citrus
(E)-2-
tetradecenal
FL/FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
2-iso
butyl-3-methoxypyrazine
FL/FR
2-sec-
butyl-3-methoxypyrazine
FL/FR
cortex pyridine
FL/FR
flower hexene
FR
galbanum decatriene
FL/FR
galbanum oleoresin
FL/FR
galbanum resinoid
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
leafy
curry leaf absolute
FL/FR
marine
marine hexane
FR
nutty
shoyu pyrazine
FL/FR
terpenic
para-
cymene
FL/FR
For Flavor
No flavor group found for these
2-
ethyl-3-methoxypyrazine
FL/FR
green pea pyrazine
FL
2-
methoxy-3-propyl pyrazine
FL
2-
pentyl pyridine
FL
green
green
acetaldehyde butyl phenethyl acetal
FL/FR
2-iso
butyl pyridine
FL
2-iso
butyl-3-methoxypyrazine
FL/FR
cortex pyridine
FL/FR
galbanum decatriene
FL/FR
galbanum oleoresin
FL/FR
galbanum resinoid
FL/FR
(E)-2-
hexenal diethyl acetal
FL
(E,Z)-3,6-
nonadien-1-ol
FL/FR
green
pepper distillates
FL
2-(5-iso
propyl-2-methyltetrahydro-2-thiophenyl)ethyl acetate
FL
herbal
curry leaf absolute
FL/FR
musty
shoyu pyrazine
FL/FR
terpenic
para-
cymene
FL/FR
vegetable
2-sec-
butyl-3-methoxypyrazine
FL/FR
green
pepper flavor
FL
waxy
(E)-2-
tetradecenal
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 pepper bell pepper fruit
Search Trop Picture
 
Synonyms:
green capsicum annuum fruit oil
bell pepper oil
green pepper oil (capsicum annuum)
 

Articles:

PubMed:An integrated approach for the reduction of aflatoxin contamination in chilli (Capsicum annuum L.).
PubMed:Flow injection assessment of nitrate contents in fresh and cooked fruits and vegetables grown in Fiji.
PubMed:Chemical composition and nutritive value of lantana and sweet pepper seeds and nabak seed kernels.
PubMed:Nigerian foodstuffs with prostate cancer chemopreventive polyphenols.
PubMed:Mustard seed meal mixtures: management of Meloidogyne incognita on pepper and potential phytotoxicity.
PubMed:Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying.
PubMed:An ethnomedicinal survey and documentation of important medicinal folklore food phytonims of flora of Samahni valley, (Azad Kashmir) Pakistan.
PubMed:Fusarium semitectum, a potential mycopathogen against thrips and mites in chilli, Capsicum annuum.
PubMed:Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin.
PubMed:Effect of different Thai traditional processing of various hot chili peppers on urethane-induced somatic mutation and recombination in Drosophila melanogaster: assessment of the role of glutathione transferase activity.
PubMed:Essential oils from Mediterranean lamiaceae as weed germination inhibitors.
PubMed:Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide.
PubMed:Pressure probe technique for measuring water relations of cells in higher plants.
PubMed:Envelope Permeability to Possible Precursors of Carotenoid Biosynthesis during Chloroplast-Chromoplast Transformation.
 
Notes:
a plant genus of the family solanaceae. the hot peppers yield capsaicin, which activates vanilloid receptors. several varieties have sweet or pungent edible fruits that are used as vegetables when fresh and spices when the pods are dried.
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