Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction–gas chromatography, solid-phase microextraction–gas chromatography–mass spectrometry and olfactometry
Leopold Jirovetz et al. · Journal of Chromatography A
Lifecycleactive
Published2002-11
DOI10.1016/s0021-9673(02)00376-x
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Professional perfumers described the essential oil of dried black pepper fruits (Piper nigrum) from Cameroon as a fine, pleasant black pepper note, and gas chromatography sniffing (olfactometry) of this and two Ashanti pepper samples found compounds such as β-caryophyllene, germacrene D, limonene and β-pinene of greatest importance for their characteristic pepper odour notes.
Fruits from Cameroon; the sniffing result is reported for three pepper samples together, not for black pepper alone.