BT

Typical G.C. analysis

piper nigrum fruit oil black
#%LeftshiftComponents
261.00alpha- amorphene
321.20  bisabolene
420.20beta- bisabolol
330.50delta- cadinene
390.20 cadinol
30.20  camphene
62.00delta-3- carene
190.10  carvone oxide
245.30beta- caryophyllene
360.10  caryophyllene alcohol
37trace  caryophyllene oxide
160.10  citronellal
221.20alpha- copaene
210.10alpha- cubebene
23tracebeta- elemene
200.10delta- elemene
340.30  elemol
41tracealpha- eudesmol
40tracebeta- eudesmol
250.10  farnesene
280.10alpha- guaiene
38trace  guaiol
270.60alpha- humulene
924.00  limonene
140.30  linalool
130.60(E)- linalool oxide furanoid
150.10(E)-para- menth-2-en-1-ol
300.10gamma- muurolene
353.00  nerolidol
100.50(E)-beta- ocimene
80.60beta- phellandrene
27.80alpha- pinene
515.70beta- pinene
417.90  sabinene
290.10beta- selinene
170.60  terpinen-4-ol
79.90alpha- terpinene
110.50gamma- terpinene
180.20alpha- terpineol
120.10  terpinolene
12.10alpha- thujene
31trace  valencene

N. Chacko, A. Jayalekshmy, M. Gopalakrishnan and C. S. Natarajan, Roasting studies on black pepper(Piper nigrum L.), Flav. Fragr. J., 11, 305-310 (1996).

P&F 22, No. 2, 59, (1997)

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