| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| piper_nigrum_l [2026/03/31 06:53] – andreas | piper_nigrum_l [2026/06/25 12:39] (aktuell) – andreas |
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| Black pepper essential oil obtained by supercritical fluid extraction (SFE) using carbon dioxide had higher levels of sequiterpene hydrocarbons, leading to higher sesquiterpene to monoterpene ratios, than essential oil obtained by hydrodistillation. Main compound of the CO2-extract is β-caryophyllene (12%), followed by caryophyllene oxide (8%), limonene, α-copaene, elemol (each 6%), sabinene (5%) and δ-carene (5%). Main compound in the hydrodistilled extract is caryophyllen oxide (12%), with β-caryophyllene only 2%, limonene (6%), α-copaene (5%). \\ | Black pepper essential oil obtained by supercritical fluid extraction (SFE) using carbon dioxide had higher levels of sequiterpene hydrocarbons, leading to higher sesquiterpene to monoterpene ratios, than essential oil obtained by hydrodistillation. Main compound of the CO2-extract is β-caryophyllene (12%), followed by caryophyllene oxide (8%), limonene, α-copaene, elemol (each 6%), sabinene (5%) and δ-carene (5%). Main compound in the hydrodistilled extract is caryophyllen oxide (12%), with β-caryophyllene only 2%, limonene (6%), α-copaene (5%). \\ |
| [Extraction of Sarawak black pepper essential oil using supercritical carbon dioxide. Kumoro, Andri C., Masitah Hasan, and Harcharan Singh. Arabian Journal for Science and Engineering Vol.35 (2), 2010, 7-16] | [Extraction of Sarawak black pepper essential oil using supercritical carbon dioxide. Kumoro, Andri C., Masitah Hasan, and Harcharan Singh. Arabian Journal for Science and Engineering Vol.35 (2), 2010, 7-16] |
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| | "Besides caryophyllene (7.9, 18%) with its spicy, dry odor note, myrcene (7.7, 2.7%), p-cymene (7.6, 1.7%), linalool (7.21, 0.016%), 1,8-cineole (7.91, 0.04%), terpinen-5-ol (7.553, 0.01-0.02%), piperitol (7.554, <0.01%), piperitone (7.555, 0.01-0.02%), the sweet, oriental-smelling piperonal (7.556, 0.06%) and 3,4-(methylenedioxy)cinnamaldehyde (7.557, <0.06%), the phenolic, medicinal-smelling p- (7.193, <0.06%) and m-cresol (7.558, <0.06%) as well as terpinolene (7.559, 0.7%) contribute considerably to the overall odor impression of black pepper oil." \\ |
| | [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 303] |
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| {{:piper_nigrum.jpg?600}} \\ | {{:piper_nigrum.jpg?600}} \\ |
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| {{:piper_nusa.jpg?600|}} \\ | {{:piper_nusa.jpg?600|}} \\ |
| Piper nigrum, Flores, East Nusa Tenggara, Indonesia (2025) © Vincent Schieveen [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=346855|inaturalist.org]] | Piper nigrum, Flores, East Nusa Tenggara, Indonesia (2025) \\ |
| | © Vincent Schieveen [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=346855|inaturalist.org]] |
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| {{:muntok.jpg}} \\ | {{:muntok.jpg}} \\ |
| Muntok white pepper, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska | Muntok white pepper (c) Andreas Kraska [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]] |
