white pepper flavor

White pepper flavor is a natural flavoring compound derived primarily from Piper nigrum, distinguished by its clear to light yellow appearance and characteristic spicy taste. It is prepared by removing the outer layer of the ripe pepper fruit to yield a milder pungency compared to black pepper. The flavor exhibits a sharp, penetrating spiciness that enhances savory and other culinary formulations. Commonly known as white pepper extract or white pepper aroma, it finds widespread use across various food products for its distinctive heat and flavor balance. Detailed chemical information can be accessed through its PubChem profile. This flavor is typically sourced from dried white peppercorns harvested in tropical climates.

White pepper flavor originates from the Piper nigrum plant, whose ripe berries are processed to produce this seasoning agent. Its natural occurrence in the plant and subsequent extraction make it suitable for incorporation across a broad range of flavored products, including sauces, soups, processed meats, and snack foods. The flavor contributes a sharp, spicy note that complements other savory ingredients. Standards such as FEMA (US) address its use within flavor formulations, defining safe application levels and ensuring compliance with food safety regulations. It is important to apply white pepper flavor within recommended limits to maintain product quality and consumer safety.

White pepper flavor typically appears as a clear to pale yellow liquid with a distinct spicy odor indicative of its essential oil content. Its volatility and solubility in various solvents influence formulation strategies, especially in aqueous and lipid systems. The flavor's chemical stability under standard processing conditions supports its inclusion in heat-treated food products. Its sensory impact arises from bioactive compounds such as piperine and related alkaloids, which possess moderate polarity and contribute both to flavor intensity and persistence. These properties inform its dosage and blending with other flavor agents to achieve desired sensory outcomes.

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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