white pepper oil

General Material Information

Preferred name	white pepper oil
Trivial Name	Black pepper oil (white pepper fruit oil)
Short Description	white piper nigrum fruit oil
CAS Number	8006-82-4
FEMA Number	2851
ECHA Number	284-524-7
FDA UNII	Search
FDA Patent	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm	977018-20-4 ; PEPPER, WHITE, OIL (PIPER NIGRUM L.)
Synonyms	pepper white oil white piper nigrum fruit oil piper nigrum l. fruit oil white Black pepper oil Oils, black pepper Oils, essential, pepper, Piper nigrum berry Essential oils, pepper, Piper nigrum berry Oil of pepper Pepper oil Black peppercorn oil Oils, essential, black pepper Piper nigrum berry oil Essential oils, black pepper

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Perfumer & Flavorists	Start search
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PubMeb	Start search
NCBI	Start search

Literature & References

	piper nigrum l. fruit oil white
Canada Domestic Sub. List:	8006-82-4
Pubchem (sid):	135333140

Publications by Perfumer & Flavorist
Progress in Essential Oils
Publications by PubMed
The effect of olfactory stimuli on the balance ability of stroke patients.
Antifungal activity and computational study of constituents from Piper divaricatum essential oil against Fusarium infection in black pepper.
Anti-inflammatory, antinociceptive activity of an essential oil recipe consisting of the supercritical fluid CO2 extract of white pepper, long pepper, cinnamon, saffron and myrrh in vivo.
The effectiveness of essential oils for patients with neck pain: a randomized controlled study.
Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages-A Review.
Anti-biofilm, anti-hemolysis, and anti-virulence activities of black pepper, cananga, myrrh oils, and nerolidol against Staphylococcus aureus.
Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices.
Isolation, characterization and identification of pericarp-degrading bacteria for the production of off-odour-free white pepper from fresh berries of Piper nigrum L.
Antioxidative properties and inhibition of key enzymes relevant to type-2 diabetes and hypertension by essential oils from black pepper.
An overview of the evidences of herbals for smoking cessation.
[Dietary risk factors of undifferenced nasopharyngeal carcinoma : a case-control study].
Black pepper and health claims: a comprehensive treatise.
The effects of aromatherapy on nicotine craving on a U.S. campus: a small comparison study.
Development of a stable isotope dilution LC-MS/MS method for the Alternaria toxins tentoxin, dihydrotentoxin, and isotentoxin.
Efficacy of methyl nonyl ketone as an in-soil repellent for common voles (Microtus arvalis).
The repelling effect of plant secondary metabolites on water voles, Arvicola amphibius.
Black pepper essential oil to enhance intravenous catheter insertion in patients with poor vein visibility: a controlled study.
Spice up the hypertension diet - curcumin and piperine prevent remodeling of aorta in experimental L-NAME induced hypertension.
Ghrelin, leptin and adiponectin as possible predictors of the hedonic value of odors.
Piperine, active substance of black pepper, alleviates hypertension induced by NO synthase inhibition.
[Antioxidant properties of essential oils].
[Acupoint sticking therapy for treatment of bronchial asthma: a multicenter controlled randomized clinical trial].
Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum).
Olfactory stimuli and enhanced postural stability in older adults.
Growth inhibition of pathogenic bacteria and some yeasts by selected essential oils and survival of L. monocytogenes and C. albicans in apple-carrot juice.
Repellence of plant essential oils to Dermanyssus gallinae and toxicity to the non-target invertebrate Tenebrio molitor.
Toxicity of botanical formulations to nursery-infesting white grubs (Coleoptera: Scarabaeidae).
Olfactory stimulation using black pepper oil facilitates oral feeding in pediatric patients receiving long-term enteral nutrition.
Antioxidant activity of commonly consumed plant foods of India: contribution of their phenolic content.
A randomized trial of olfactory stimulation using black pepper oil in older people with swallowing dysfunction.
Persistency of larvicidal effects of plant oil extracts under different storage conditions.
Effects of flavorings, storage conditions, and storage time on survival of Staphylococcus aureus in Sürk cheese.
Characterization of peppercorn, pepper oil, and pepper oleoresin by vibrational spectroscopy methods.
Antioxidant efficacy of black pepper (Piper nigrum L.) and piperine in rats with high fat diet induced oxidative stress.
Effect of storage on the essential oil composition of Piper nigrum L. fruits of different ripening states.
Effect of piperine, the active ingredient of black pepper, on intestinal secretion in mice.
[Penetrating intraocular injuries caused by foreign bodies of organic origin] ].
Effect of cinnamon, clove and some of their constituents on the Na(+)-K(+)-ATPase activity and alanine absorption in the rat jejunum.
Effect of various essential oils on Callosobruchus maculatus (F.) (Coleoptera: Bruchidae).
Degradation of the natural mutagenic compound safrole in spices by cooking and irradiation.
Production of aflatoxin byAspergillus parasiticus and its control.
Labial food challenge in children with food allergy.
Inhalation of vapor from black pepper extract reduces smoking withdrawal symptoms.
Modulatory effects of essential oils from spices on the formation of DNA adduct by aflatoxin B1 in vitro.
Aflatoxin contamination in foods and foodstuffs in Tokyo: 1986-1990.
Diet, living conditions and nasopharyngeal carcinoma in Tunisia--a case-control study.
Organochlorine pesticide residues in different Indian cereals, pulses, spices, vegetables, fruits, milk, butter, Deshi ghee, and edible oils.
Tumour reducing and anticarcinogenic activity of selected spices.
Relaxant effects on tracheal and ileal smooth muscles of the guinea pig.
Aspergillus parasiticus growth and aflatoxin production on black and white pepper and the inhibitory action of their chemical constituents.
Collaborative study of a modified method for the extraction of light filth from ground white pepper, cardamon, celery seed, coriander, and ginger.
Constituents of peppers: IV. The hydrocarbons of pepper essential oil.

Other Information

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	3301.29.6000
Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Suppliers

Bristol Botanicals	Firmenich
Lluch Essence	Plant Lipids
Synthite Industries	Terpena S.R.L.
Firmenich Inc.	Lluch Essence S.L.

PhysChem Properties

Material listed in food chemical codex	No
Solubility
alcohol	Yes
water, 4.581 mg/L @ 25 °C (est)	Yes
water	No

Organoleptic Properties

Odor Type: Spicy
peppery
General comment	At 100.00 %. peppery
Flavor Type: Spicy
peppery, herbal, terpenic, fruity
General comment	Peppery

Occurrences

Potential Uses

Applications	flavor and fragrance agents
Odor purposes	Herbal, Pepper, Spice, Woody

Safety Information

Safety information

European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. R 65 - Harmful: may cause lung damage if swallowed. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 36 - Wear suitable protective clothing. S 62 - If swallowed, do not induce vomiting: seek medical advice immediately and show this container or label.

Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
	average usual ppm	average maximum ppm
baked goods:	-	0.60000
beverages(nonalcoholic):	-	-
beverages(alcoholic):	-	-
breakfast cereal:	-	-
cheese:	-	-
chewing gum:	-	-
condiments / relishes:	-	-
confectionery froastings:	-	-
egg products:	-	-
fats / oils:	-	-
fish products:	-	-
frozen dairy:	-	-
fruit ices:	-	-
gelatins / puddings:	-	-
granulated sugar:	-	-
gravies:	-	-
hard candy:	-	-
imitation dairy:	-	-
instant coffee / tea:	-	-
jams / jellies:	-	-
meat products:	-	-
milk products:	-	-
nut products:	-	-
other grains:	-	-
poultry:	-	-
processed fruits:	-	-
processed vegetables:	-	-
reconstituted vegetables:	-	-
seasonings / flavors:	-	-
snack foods:	-	-
soft candy:	-	-
soups:	-	-
sugar substitutes:	-	-
sweet sauces:	-	-

Safety references

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):8006-82-4

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

piper nigrum l. fruit oil white

Chemidplus:0008006824