Pepperwood

Pepperwood is an aromatic compound, a carbamate ester named 3,7-dimethylocta-1,6-dien-3-yl N,N-dimethylcarbamate.

Origin and Production

Sourcing Pepperwood™ involves careful harvesting of the wood, so that sustainability and minimal impact on the environment. The aromatic qualities of this wood are extracted using methods that preserve its scent characteristics. This focus on sustainable practices is essential for luxury fragrance houses like PREMIEREPEAU, which value the integrity of the ingredients they use. The growing interest in natural and sustainably sourced materials has brought Pepperwood™ to the forefront of perfumery, appealing to consumers who seek unique and ethically produced scents.

Chemistry

The molecular formula of the compound is C13H23NO2, and its molecular weight is 225.33. It is also indexed as carbamic acid, N,N-dimethyl-, 1-ethenyl-1,5-dimethyl-4-hexen-1-yl ester. Its predicted XlogP is 3.3. The name describes an eight-carbon chain with double bonds at positions 1 and 6 and methyl groups at positions 3 and 7, with the N,N-dimethylcarbamate group attached at position 3. Its monoisotopic mass is 225.17288 Da. Its structure is written in SMILES notation as CC(=CCCC(C)(C=C)OC(=O)N(C)C)C. For the protonated ion [M+H]+, the predicted mass-to-charge ratio is 226.180156 and the predicted collision cross section is 156.0 Å2.

Chemical Properties

Its boiling point is estimated at 289.88 °C at 760 mm Hg. Its flash point is estimated at 264 °F (129.1 °C), and its vapor pressure at 0.002 mmHg at 25 °C. It is stored in a cool, dry place in tightly sealed containers, protected from heat and light.

The Carbamate Family

These carbamates are stable against hydrolysis over a wide range of pH and towards oxidation, which matters because perfumery ingredients are exposed to aggressive media. Carbamates that do carry an N- or O-vinyl group are susceptible to acid-catalysed hydrolysis and polymerise easily. The odours of the tertiary non-vinylic carbamates fall in the spicy, herbaceous or floral-rosy range, with excellent substantivity.

The Peppery Note in Context

Natural black pepper gets its spicy heat mostly from piperine. The outer fruit layer also holds aroma terpenes, among them germacrene, limonene, pinene, alpha-phellandrene and beta-caryophyllene, which give citrusy, woody and floral notes. The aroma of pepper is also attributed to rotundone, a sesquiterpene that can be detected at 0.4 nanograms per litre in water.

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