Black pepper

“Low-alcohol wines were lowest in perceived viscosity and intensity of bitterness and berry and black pepper flavors perceived orally, while being chemically characterized as having lower phenols and physical viscosity.”

low-alcohol Zinfandel wines → have → lower perceived viscosity, intensity of bitterness, and berry and black pepper flavors

“cis‐p‐2‐methen‐1‐ol, cis‐p‐2,8‐menthadien‐1‐ol and transpinocarveol have been identified as constituents of black pepper oil.”

cis-p-2,8-menthadien-1-ol → is identified as → constituent of black pepper oil

“cis‐p‐2‐methen‐1‐ol, cis‐p‐2,8‐menthadien‐1‐ol and transpinocarveol have been identified as constituents of black pepper oil.”

cis-p-2-methen-1-ol → is identified as → constituent of black pepper oil

“cis‐p‐2‐methen‐1‐ol, cis‐p‐2,8‐menthadien‐1‐ol and transpinocarveol have been identified as constituents of black pepper oil.”

transpinocarveol → is identified as → constituent of black pepper oil

“α-Bergamotenes in oil of black pepper”

α-bergamotenes → present in → oil of black pepper