New constituents of the oxygenated fraction of pepper essential oil

Abstract

Abstract The oxygen containing compounds of black pepper oil were separated into free acids, esters, carbonyl compounds, alcohols and oxides using alkaline extraction, saponification, extraction with Girard T reagent and extraction with trichloroacetyl isocyanate reagent respectively for these fractions. Each fraction was investigated by gas chromatography coupled to a mass spectrometer using glass open‐tubular columns. Some compounds were preparatively isolated. Fifty‐one substances were identified of which 19 have not been recorded previously as occurring in black pepper oil.