Black Pepper Oil CAS 8006-82-4
Introduction：Basic information about Black Pepper Oil CAS 8006-82-4, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
Black Pepper Oil Basic information
| Product Name: | Black Pepper Oil |
| Synonyms: | Blackpepperoil/Monoterpenes70-80%;BLACKPEPPEROIL,FCC;FEMA No. 2851;PEPPER, BLACK, OIL (PIPER NIGRUM L.);PEPPER, WHITE, OIL (PIPER NIGRUM L.);PEPPER OIL, BLACK;BLACK PEPPER OIL;oilofblackpepper |
| CAS: | 8006-82-4 |
| MF: | |
| MW: | 0 |
| EINECS: | 616-894-6 |
| Product Categories: | Natural Plant Extract |
| Mol File: | Mol File |
Black Pepper Oil Chemical Properties
| alpha | Angular rotation: -1 to -23° |
| Boiling point | 166 °C(lit.) |
| density | 0.873 g/mL at 25 °C(lit.) |
| vapor pressure | 1.93hPa at 25℃ |
| refractive index | n |
| FEMA | 2845 | PEPPER, BLACK, OIL (PIPER NIGRUM L.) |
| Fp | 130 °F |
| form | Liquid |
| Odor | at 100.00 %. warm spicy black pepper |
| Odor Type | spicy |
| Optical Rotation | [α]20/D 25°, neat |
| biological source | Piper nigrum L. |
| Major Application | flavors and fragrances |
| LogP | 4.83 |
| CAS DataBase Reference | 8006-82-4 |
| EPA Substance Registry System | Oils, black pepper (8006-82-4) |
Safety Information
| Hazard Codes | Xi |
| Risk Statements | 10-36/37/38 |
| Safety Statements | 16-26-36 |
| RIDADR | UN 1993 3/PG 2 |
| WGK Germany | 3 |
| RTECS | EC3450000 |
| TSCA | TSCA listed |
| Storage Class | 3 - Flammable liquids |
| Hazard Classifications | Eye Irrit. 2 Flam. Liq. 3 Skin Irrit. 2 STOT SE 3 |
| Hazardous Substances Data | 8006-82-4(Hazardous Substances Data) |
| Chemical Properties | (Black) Pepper oil and (black) pepper oleoresin are obtained from the blackpepper Piper nigrum L. (Piperaceae). Pepper oil is produced by steam distillationof whole or crushed fruits. The oil is an almost colorless to bluish-green liquidwith a characteristic odor, reminiscent of pepper, but without the pungency of the spice. d2020 0.864–0.880/0.861–0.876/0.861–0.885/0.864–0.884; α20D ?18 ° to ?7 °/?17 ° to ?8 °/?17 ° to ?6 °/?18 ° to +20 ° (oils of India/Sri Lanka/Indonesia/Madagascar); solubility: 1 vol in max. 3 vol of 95% ethanol (all types). The oil contains mainly mono- and sesquiterpene hydrocarbons such as sabinene, α- and β-pinene, limonene, 3-carene and caryophyllenebeing the main constituents. The particular composition varies with the origin. Pepper oleoresin is produced by solvent extraction and, unlike the oil, containsthe principal pungent compound, piperine [94-62-2], along with some essentialoil. |
| Chemical Properties | Obtained by steam distillation of dried, unripe fruit. The yield ranges between 1 and 2.6%. Pepper essential oil has acharacteristic odor of pepper and a relatively mild taste. |
| Physical properties | It is an almost colorless to slightly greenish liquid. It is soluble in most fixed oils, mineral oiland propylene glycol. It is sparingly soluble in glycerin. |
| Uses | Pungently aromatic condiment in foods. |
| Uses | The cosmetic application of black pepper oil is unclear, though it may be used on skin inflammations and superficial wounds. This oil is obtained from a small-grain black pepper shrub found primarily in the hilly parts of Jamaica. |
| Definition | Extractives and their physically modified derivatives. Piper nigrum, Labiatae. |
| Essential oil composition | The main constituents of the oil include alpha- and beta-pinene, beta-caryophyllene, l-limonene,d-hydrocarveol, piperidine and piperine. |
| Biochem/physiol Actions | Piperine, a major component of black pepper extracts, shown to have potential for inhibiting fat cell formation. |
Black Pepper Oil Preparation Products And Raw materials
| Raw materials | Praseodymium(III) nitrate hexahydrate-->BUTTER |
| Preparation Products | Lauric acid-->CUBEB OIL |
