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New constituents of the oxygenated fraction of pepper essential oil
Author(s) -
Debrauwere Jack,
Verzele Maurice
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740261211
Subject(s) - saponification , pepper , chemistry , reagent , extraction (chemistry) , fraction (chemistry) , chromatography , isocyanate , organic chemistry , gas chromatography , polyurethane , food science
The oxygen containing compounds of black pepper oil were separated into free acids, esters, carbonyl compounds, alcohols and oxides using alkaline extraction, saponification, extraction with Girard T reagent and extraction with trichloroacetyl isocyanate reagent respectively for these fractions. Each fraction was investigated by gas chromatography coupled to a mass spectrometer using glass open‐tubular columns. Some compounds were preparatively isolated. Fifty‐one substances were identified of which 19 have not been recorded previously as occurring in black pepper oil.