Abstract
SummaryThe composition of volatile oil from black, green and white pepper products of a local Sri Lankan cultivar has been compared with that for the Panniyur and Kuching cultivars introduced from India and Sarawak respectively. The Local Sri Lankan cultivar is rich in P‐caryophyllene, a major proportion in sesquiterpene hydrocarbons, and is more suitable for the perfumery industry than are the other two cultivars. The high proportion of oxygenated compounds in the Panniyur cultivar makes an important contribution to the overall odour quality of its pepper oil while the Kuching cultivar, containing a higher monoterpene concentration with a significant content of pinenes, is rich in the top peppery notes. Knowledge of the variation in the composition of pepper oils from different cultivars is important when pepper is used as a component of food flavourings.
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