Comparison between green and black pepper oils fromPiper nigrumL. Berries of Indian and Sri Lankan origin
作者:
M. McCarron,
Allen Mills,
D. Whittaker,
Thomas Kurian,
J. Verghese,
期刊:
Flavour and Fragrance Journal
(WILEY Available online 1995)
卷期:
Volume 10,
issue 1
页码: 47-50
ISSN:0882-5734
年代: 1995
DOI:10.1002/ffj.2730100108
出版商: John Wiley&Sons, Ltd.
关键词: Piper nigrumL;Green and black berries;Indian and Sri Lankan origin;Essential oils;GC and GC‐MS analysis;Compositional pattern;Comparison
数据来源: WILEY
摘要:
AbstractEssential oils obtained by hydrodistillation of green and blackPiper nigrumL. berries of Indian origin were analysed by GC and GC‐MS methods and compared with reported constituents of Sri Lankan green and black pepper oils. The monoterpene hydrocarbons of Indian oils are similar to those of corresponding Sri Lankan oils but the oils differ in the make‐up of their sesquiterpene and oxygenated components. β‐Pinene and caryophyllene occur in all oils, sabinene in Sri Lankan oils only and car‐3‐ene in none of the oils. Salzer's recommendation that the ratio of (sabinene + β‐pinene + car‐3‐ene)/caryophyllene ‘as a suitable pepper oil characteristic’ requ
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