Чорний перець (pepper)

НатуральнийПРЯНОЩІпряний · теплий · деревний
Ноти серцяПіраміда
4/5Сила
—Стійкість
4Походження
Зразок
Чорний перець (pepper) як парфумерна сировина
Ноти серця
Piper nigrum
Визначення

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.

Épicé
88
Chaleureux
75
Doux
57
Boisé
65
Terreux
71
Aromatique
29
black pepper, white pepper, green pepper
Type
Складник
Olfactive family
Пряні
Source
dried peppercorns
Chemical class
complex natural (essential oil)
Інструменти
Піраміда
ВВерхні ноти
СНоти серця
ББазові ноти
4/5Сила
Висока
інтенсивність запаху
Країни-виробники
Індія Індонезія Мадагаскар В’єтнам

Запах

Drier than cardamom, less sweet than pink pepper, more terpenic than ginger. The opening is a burst of woody spiciness with a citrus-green lift — sharp, almost mineral in its transparency. As the volatile monoterpenes evaporate within the first hour, the sesquiterpene body takes over: warm, resinous, faintly similar to of clove and copaiba balsam, with a suede-smooth texture that clings to skin. No heat, no pungency, no sweetness. Black pepper oil smells like pepper's shadow — all aroma, no burn. On a smelling strip, the dry-down reveals a quiet, woody warmth that persists for several hours, closer to dry cedarwood than to any kitchen spice.

Теруар і хемотипи

Докладно

Black pepper essential oil (Piper nigrum, CAS 8006-82-4) is a different material from the spice. The pungent heat — the bite on the tongue — comes from piperine, an alkaloid with a molecular weight of 285.34 g/mol that melts at 128-131°C and decomposes before volatilizing. During steam distillation, it stays locked in the marc. What comes over is purely aromatic: a volatile cocktail dominated by monoterpene hydrocarbons and sesquiterpene hydrocarbons, with only minor oxygenated fractions.

The chemical fingerprint varies by origin, but the architecture is consistent. Beta-caryophyllene — a bicyclic sesquiterpene with a warm, woody, faintly clove-like character — typically accounts for 18-28% of the oil (up to 70% in certain chemotypes). It is joined in the lighter fraction by limonene (providing a citrus-fresh edge), sabinene (green, terpenic), alpha- and beta-pinene (turpentine-like transparency), and delta-3-carene. This interaction between bright monoterpenes and warm sesquiterpenes gives pepper oil its paradoxical character: simultaneously sharp and round, spicy without sweetness, warm without heaviness.

Terroir matters. Malabar pepper (Kerala, India) produces a rounder, more aromatic oil with moderate essential oil content (1.8-2.5%). Lampong pepper (Sumatra, Indonesia), grown in volcanic andosol soils, yields a sharper, more terpenic oil with higher essential oil content (2.8-3.4%) and strengthens piperine. Tellicherry (large, mature Malabar berries left longer on the vine) gives the fullest aromatic profile. Vietnamese and Madagascan origins occupy different olfactory territories again — the former leaner and more citric, the latter with a resinous, earthy quality.

In composition, black pepper operates as a spice modifier — never the protagonist, but the element that gives texture, radiance, and dry warmth to woody, floral, and amber structures. CO2 extraction captures a broader molecular palette with higher sesquiterpene content, producing a richer, less volatile material preferred for fine fragrance work.

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—

Related: Bengal Pepper · Black Pepper Oil · Cubeb Or Tailed Pepper · Ghost Pepper · Guinea Pepper · Japanese Pepper · Peppertree · Pepperwood

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
Статус IFRA
Див. примітку

Acceptable

Фізичні властивості
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.

Роль у формулі
01модифікатор
02фірмова нота
03компонент піднесення
04формувач об’єму
05свіжість
Форми випуску
ефірна олія

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