We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

black pepper flavor

General Material Information

Trivial Name black pepper flavor

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

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

None found
Publications by PubMed
Post Harvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek and Turmeric Spices.
Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages-A Review.
Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs).
The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.).
Pilot study on which foods should be avoided by patients with psoriasis.
Piperine attenuates cardiovascular, liver and metabolic changes in high carbohydrate, high fat-fed rats.
Dietary sources of aldose reductase inhibitors: prospects for alleviating diabetic complications.
Growth inhibition of human colon cancer cells by plant compounds.
Inhibition of protein glycation by extracts of culinary herbs and spices.
Bactericidal activity of ozone against Escherichia coli in whole and ground black peppers.
Determination of rotundone, the pepper aroma impact compound, in grapes and wine.
Identification and quantification of a marker compound for 'pepper' aroma and flavor in shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry.
Piperine: researchers discover new flavor in an ancient spice.
Effects of flavorings, storage conditions, and storage time on survival of Staphylococcus aureus in Sürk cheese.
Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L.
Pungent spices, ground red pepper, and synthetic capsaicin as onion fly ovipositional deterrents.

Other Information

Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Peppery
pepper black pepper, spicy, woody, earthy, terpenic, peppery, herbal
General comment Spicy woody earthy terpenic peppery herbal

Safety Information

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