Pepper pungent substance

Most of the industrially applied separation processes use precipitation by means of reduced solvent power by changing the pressure/temperature in one or more steps. In most cases, as for the production of oleoresins from spices, or the extraction of hops, a single-step separation is sufficient. Double- or triple-step separations are applied for spice extraction, in case enrichment of pungency, colour or essential oils are desired - as, for example, with pepper, with precipitation of piperin, the pungent substance of the pepper, in the first step, and essential oil in the second step. 

Detection of Pungent Substances.—The presence of pungent substances (pepper, pimento, mustard, etc.) in vinegar is detected by neutralising 50 c.c. exactly, evaporating, and tasting the residue. To obtain more certain indications, the residue is extracted with ether, the ethereal solution evaporated and the residue then left tasted. 

Black pepper contains 3-8% of piperine (XXV) as the most irr5)ortant pungent substance. Pepper is sensitive to light since the trans,trans-diene system of piperine isomerizes to the cis,trans-diene system of the almost tasteless isochavicin on exposure to light. 

Most multipurpose plants are equipped with two or more extractors switched in cascade mode, which enables to come as dose as possible to phase equilibrium and are equipped with a multiple separation system, operating at different reduced pressures for fractionation. Such design is mainly used for the extraction of spices and herbs, allowing concentration of pungent substances like piperine from pepper or capsaicin from chili in a first step and the corresponding volatile oil afterward in one additional separator. In case that the valuables are highly concentrated in the raw material and also relatively highly soluble in the dense gas, installation of only two... 

The pungent components of chili peppers belong to a class of substances known as capsaicinoids. The most pungent and most common substance in this family is capsaicin (Fig. 7.2.1) (N-[4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide). Other members of this family include dihydrocapsaicin (Fig. 7.2.2), nodihydrocapsaicin (dihydrocapsaicin with a (CH2)s linkage instead of (CH2)6),... 

Appearance and odor Solubility White crystalline powder with pungent odor (pepper) Fragrant (like apple blossoms) Yellow-green, odorless, crystalline substance... 

Capsaicin. Hot red and chili peppers are among the most heavily and frequently consumed spices. Their principal pungent and irritating constituent is the phenolic substance named capsaicin (tranj-8-methyl-/V-vanillyl-6-nonenamide). The role of this pungent vaniUoid in multistage carcinogene-... 

Diketides are derived from a cinnamoyl CoA derivative as starter and one molecule malonyl CoA. To the resulting substances belong aliphatic compounds found in higher plants, e.g., piperine, the pungent principle of pepper (F 1), but also (X-pyrones, e.g., paracotoin (Fig. 310). 

Substances toxic to all individuals are called toxic substances or toxins. Once a toxic substance has contacted the body it may have either acute (immediate) or chronic (long term) effects. Most of food-born toxins are substances with low acute toxicity (such as the pungent alkaloid piperine in black pepper), although some may present chronic effects, such as hepatotoxic pyrrohzidine alkaloids in plants (such as comfrey and coltsfoot species) or cause pathological changes to the respiratory system (e.g., tobacco smoke). 

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