Чорний перець (pepper)

Cracked wood, dry warmth, a terpenic snap — no heat whatsoever. Black pepper oil is the ghost of the spice: everything the nose catches when you grind a peppercorn, stripped of everything the tongue feels.
- Type
- Складник
- Olfactive family
- Пряні
- Source
- dried peppercorns
- Chemical class
- complex natural (essential oil)
Запах
Теруар і хемотипи
Докладно
Отримання й хімія
Спосіб отримання
Steam distillation of dried, crushed peppercorns. Yield: 2-3% by weight of raw material (100 kg of dried peppercorns yields roughly 2-3 kg of oil). Distillation runs 5-30 hours depending on scale and equipment. Piperine (the heat compound, CAS 94-62-2, MW 285.34 g/mol) remains in the solid residue — it melts at 128-131°C but decomposes before volatilizing. The resulting oil is a complex of monoterpene hydrocarbons (limonene, sabinene, alpha-pinene, beta-pinene, delta-3-carene) and sesquiterpene hydrocarbons (primarily beta-caryophyllene), with minor oxygenated fractions. CO2 extraction produces a richer profile with higher beta-caryophyllene content (up to 25%). Major origins: India (Malabar, Tellicherry), Vietnam, Indonesia (Lampong/Sumatra), Sri Lanka, Madagascar.
- Формула
- N/A — complex essential oil (key: piperine C₁₇H₁₉NO₃, beta-caryophyllene C₁₅H₂₄)
- CAS
- 8006-82-4
- Ботанічна назва
- Piper nigrum
- Зовнішній вигляд
- Pale yellow to amber liquid
- Сила запаху
- Висока
- Синоніми
- black pepper, white pepper, green pepper
Acceptable
- Температура кипіння
- 166.00 °C. @ 760.00 mm Hg
- Температура спалаху
- 122.00 °F. TCC ( 50.00 °C. )
- Відносна густина
- 0.87000 to 0.89000 @ 25.00 °C.
- Показник заломлення
- 1.48400 to 1.48600 @ 20.00 °C.
У парфумерії
Black pepper operates as a heart-note modifier, not a protagonist. Its value is textural: a dry, terpenic warmth that roughens smooth florals, sharpens citrus openings, and adds dimensionality to woody bases without sweetness. In amber compositions, it delivers spice without the cinnamon-sugar crutch. In fresh-spicy structures, it creates a sensation of warmth at skin level — closer to friction than to fire. Beta-caryophyllene, the dominant sesquiterpene, also occurs in clove bud, copaiba balsam, and hops, which explains pepper's natural affinity with these materials. It functions as a bridge molecule between spicy and woody registers. The monoterpene fraction (limonene, sabinene, alpha-pinene) provides lift and radiance in the first minutes of wear before evaporating, leaving the warmer sesquiterpene body exposed. Pepper is structurally important in fougère, chypre, and aromatic-spicy families. It pairs functionally with vetiver, patchouli, and incense in base-heavy compositions where it prevents muddiness by introducing terpenic contrast.