black pepper flavor

Black pepper flavor is a complex natural flavoring agent characterized by a pungent, spicy, woody, earthy, and terpenic profile often described as peppery and herbal. It is derived from the dried fruit of the Piper nigrum plant, widely recognized for its culinary and sensory applications. This flavor type enhances the aroma and taste of various foods, providing distinctive sharpness often associated with cuisine worldwide. Black pepper flavor is indexed in controlled vocabulary resources such as PubChem under related phytochemical constituents. The flavor's sensory attributes make it a pivotal component in seasoning blends and flavor formulations.

Biologically, the black pepper flavor components are extracted from Piper nigrum, a tropical flowering vine whose dried berries are commonly known as peppercorns. In product applications, it is widely used to impart spicy and woody notes across a range of flavored products including snacks, sauces, seasoning mixes, and processed foods. Regulatory standards require adherence to recommended usage levels, typically governed under flavoring guidelines such as those by FEMA (Flavor and Extract Manufacturers Association, US). Black pepper flavor contributes characteristic heat and aromatic complexity, making it suitable for both savory and some sweet formulations within flavor development and food manufacturing.

The physico-chemical features of black pepper flavor influence its integration into flavor systems. Its profile includes volatile terpenic compounds responsible for woody and herbal aroma notes. The peppery taste arises from specific alkaloids, which contribute to pungency but are balanced by earthy undertones. Its chemical stability under typical storage and processing conditions supports its use in various matrices. The compound exhibits good solubility in lipid and aqueous phases, facilitating its incorporation into diverse product types. These properties necessitate careful formulation to maintain potency and prevent flavor degradation during production and shelf life.

None found

Wikipedia:

View

Safety information

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:
flavored products of all types
Recommendation for black pepper flavor usage levels up to:
	not for fragrance use.

Safety references

None found