Typical G.C. analysis

#	%	Leftshift	Components
黑胡椒水果油黑 piper nigrum fruit oil black
26	1.00	alpha-	amorphene
32	1.20		比沙泊烯 bisabolene
42	0.20	beta-	bisabolol
33	0.50	delta-	cadinene
39	0.20		cadinol
3	0.20		樟脑 camphene
6	2.00	delta-3-	carene carene
19	0.10		香芹酮氧化物 carvone oxide
24	5.30	beta-	石竹烯 caryophyllene
36	0.10		石竹烯醇 caryophyllene alcohol
37	trace		石竹烯氧化物 caryophyllene oxide
16	0.10		香茅醛 citronellal
22	1.20	alpha-	古巴烯、蒎烯 copaene
21	0.10	alpha-	荜澄茄/山苍子 cubebene
23	trace	beta-	elemene
20	0.10	delta-	elemene
34	0.30		elemol
41	trace	alpha-	eudesmol
40	trace	beta-	eudesmol
25	0.10		farnesene
28	0.10	alpha-	愈创木烯 guaiene
38	trace		guaiol
27	0.60	alpha-	蛇麻烯 humulene
9	24.00		柠檬烯 limonene
14	0.30		linalool
13	0.60	(E)-	linalool oxide furanoid
15	0.10	(E)-para-	menth-2-en-1-ol
30	0.10	gamma-	茂烯 muurolene
35	3.00		-橙花甾醇 nerolidol
10	0.50	(E)-beta-	罗勒烯 ocimene
8	0.60	beta-	芹菜烯 phellandrene
2	7.80	alpha-	松油萜、蒎烯 pinene
5	15.70	beta-	松油萜、蒎烯 pinene
4	17.90		桧烯 sabinene
29	0.10	beta-	selinene
17	0.60		terpinen-4-ol
7	9.90	alpha-	terpinene
11	0.50	gamma-	terpinene
18	0.20	alpha-	松油醇 terpineol
12	0.10		terpinolene
1	2.10	alpha-	丁烯 thujene
31	trace		瓦伦斯 valencene
N. Chacko, A. j Jayalekshmy, M. Gopalakrishnan C. S. Natarajan, 焙烧 Roasting 学习 studies on 黑 black 胡椒 pepper( Piper nigrum L.), Flav. Fragr. J., 11, 305-310 (1996). p＆amp P&F 22, 2 No. 2, 59, (1997)