Analysis of Volatile Organic Compounds Differences of Black and White Pepper by HS‐GC‐IMS and HS‐SPME‐GC‐MS

As a medicinal and edible herb, Piper nigrum L. is abundant in volatile organic compounds (VOCs), and its essential oil has antibacterial properties. Notably, the aromatic profiles of black pepper (BP) and white pepper (WP) are markedly distinct. Consequently, it is essential to comprehensively characterize the VOCs of BP and WP, and analyze the differences in their VOCs and antibacterial efficacy.

• Publication year

  2025

• Venue

  Rapid Communications in Mass Spectrometry

• Publication date

  2025-04-03

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1002/rcm.10036PMID 40181597
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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