Technical Data Sheet (TDS) - Pink Peppercorn Food Fragrance (in MCT oil)

Pink Peppercorn Food Fragrance (in MCT oil) — English (v2)

Manufacturer: AltraFlora

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Product information

  • Product Name: Pink peppercorn food fragrance oil (origin: Madagascar), PN AF-SCTR1FRG
  • Scientific name: Schinus terebinthifolius
  • Parts utilized for extraction: Berries (dried)
  • Appearance: Clear, colourless to pale-yellow mobile liquid
  • Aroma: Bright, peppery and resinous, with a sweet fruity top
  • Solubility: Insoluble in water; soluble in ethanol and fixed oils

Raw material specification

AnalysisMethodResult
Total ash for herbPh. Eur. (2.4.16)<4%
PesticidesGC/MS, LC-MS/MSComplies with Ph. Eur. (2.8.13)
Aflatoxins (G1, G2, B1, B2)AOAC 999.07Complies with Ph. Eur. (2.8.18)
Ochratoxin AAOAC 2004.10Complies with Ph. Eur. (2.8.22)
Benzo(a)pyrene (PAH)JOSS 2002 25, pp. 96–100<10 ppb

Extract specification

AnalysisMethod SpecificationResult
Major components:GC-FID, area normalisation (AF-LABGC003)
α-PhellandreneGC-FID, area normalisation (AF-LABGC003)min. 30 %37.82 %
α-PineneGC-FID, area normalisation (AF-LABGC003)8 – 16 %11.24 %
LimoneneGC-FID, area normalisation (AF-LABGC003)6 – 15 %10.87 %
δ-3-CareneGC-FID, area normalisation (AF-LABGC003)3.0 – 9.0 %6.16 %
β-CopaeneGC-FID, area normalisation (AF-LABGC003)2.0 – 8.0 %5.25 %
(E)-CaryophylleneGC-FID, area normalisation (AF-LABGC003)1.0 – 6.0 %3.31 %
p-CymeneGC-FID, area normalisation (AF-LABGC003)1.0 – 5.0 %2.76 %
TOTALGC-FID, area normalisation (AF-LABGC003)min. 70 %77.41 %
Identified compounds (GC-FID area)GC-FID, area normalisation (AF-LABGC003)min. 90 %97.11 %
Arsenic (As)ICP-OES (In-house method)N.D. (< 1 ppm)N.D.
Cadmium (Cd)ICP-OES (In-house method)N.D. (< 3 ppm)N.D.
Lead (Pb)ICP-OES (In-house method)N.D. (< 1 ppm)N.D.
Mercury (Hg)ICP-OES (In-house method)N.D. (< 0.1 ppm)N.D.
Total aerobic microbial count (cfu/g)ISO 4833-1<10000Complies
Yeast & mold (cfu/g)ISO 21527-2<100Complies
Escherichia coliISO 16649-2N.D. (in 1 g)N.D.
SalmonellaISO 6579N.D. (in 25 g)N.D.
Pseudomonas aeruginosaISO 13720N.D. (in 1 g)N.D.
Staphylococcus aureusISO 6888-1N.D. (in 1 g)N.D.

Additional data

  • Storage conditions: Store in cool and dry place, keep away from intense light and high heat.
  • Carrier: Fractionated coconut oil (caprylic/capric triglyceride, MCT).
  • Packaging: 10 mL amber glass bottle with food-grade fine-mist spray head; also supplied by the kilogram (1–5 kg/bottle, 10–25–50 kg/drum).
  • Shelf life: 24 months
  • Dosage and use: Pink peppercorn gives a bright, sparkling pepper note without the pungency of black pepper, and is used in confectionery, sauces and dressings, in gin and aperitif bases, and widely in fine fragrance as a fruity-spicy top note. α-Phellandrene dominates the profile at above 30 %, with α-pinene and limonene supplying the fresh terpenic lift and a sesquiterpene tail giving persistence. Botanically this is *Schinus terebinthifolius* and not a true pepper. Compositional figures in the Extract Specification and the chromatographic profile refer to the essential-oil fraction of the product, determined by GC-FID area normalisation; the carrier is stated separately above.

Values above are transcribed from the PDF below, which remains the authoritative document. Results are from the batch named in the PDF.