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Alcohol deterpenation of black pepper oil
Author(s) -
PINO JORGE A,
BORGES PEDRO,
SANCHEZ RAMON
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01221.x
Subject(s) - pepper , alcohol , chemistry , ethanol , extraction (chemistry) , chromatography , gas chromatography , alcohol content , terpene , food science , organic chemistry
Summary The alcohol extraction of black pepper oil using three different oil to 60%‐alcohol ratios was studied. Quantitative composition of the oils was established through their physical constants and gas‐liquid chromatography. The 1:2 oil to 60% ethanol ratio showed the lowest oil recovery but resulted in sesquiterpeneless oil with the lowest terpene content and closest in sensory profile to the original oil.