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white pepper flavor

General Material Information

Trivial Name white pepper flavor

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

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Literature & References

None found
Publications by PubMed
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.
TRPV1 agonist monoacylglycerol increases UCP1 content in brown adipose tissue and suppresses accumulation of visceral fat in mice fed a high-fat and high-sucrose diet.
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.
Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds.
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.
Protein modifications during antiviral heat bioprocessing and subsequent storage.
Effect of cinnamon, clove and some of their constituents on the Na(+)-K(+)-ATPase activity and alanine absorption in the rat jejunum.
Protein modification during antiviral heat bioprocessing.
Skin symptoms among workers in a spice factory.
Pungent spices, ground red pepper, and synthetic capsaicin as onion fly ovipositional deterrents.

Other Information

Wikipedia:View
Wikipedia2:View2

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Spicy
peppery
General comment White pepper

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 white pepper flavor usage levels up to:
not for fragrance use.

Safety references

None found