Characterization of peppercorn, pepper oil, and pepper oleoresin by vibrational spectroscopy methods.

@article{Schulz2005CharacterizationOP,
  title={Characterization of peppercorn, pepper oil, and pepper oleoresin by vibrational spectroscopy methods.},
  author={Hartwig Schulz and Małgorzata Barańska and Rolf Quilitzsch and Wolfgang Sch{\"u}tze and Gerd L{\"o}sing},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 9},
  pages={
          3358-63
        }
}
NIR-FT-Raman as well as ATR-IR and NIR spectroscopy in combination with efficient chemometric algorithms was applied for rapid determination of piperine in black and white ground pepper and green whole pepper berries as well as pepper oleoresins. Most of the well-resolved Raman signals detected in the spectra of pepper and the related oleoresins can be assigned to piperine, which is known to be the main pungent principle in these products. On the basis of the specific key bands of piperine… 

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