Pepper - chemistry, technology, and quality evaluation.
Pepper is the most important of the spices, with a long history. This article critically reviews our knowledge of the chemistry, processing, and quality evaluation of the product, with emphasis on the constituents contributing to the sensory properties of the spice for which it is valued in food. Other areas briefly summarized include its history, horticultural aspects, production and trade data, and physiological effects. Allied spices and aromatic members of the same family are also considered briefly.
Über die Fettsäurezusammensetzung der Lipoide einiger Gewürze
Es wurde die Fettsaurezusammensetzung des Lipoidanteils von zehn Fruchtgewurzen (Pfeffer, Piment, Paprika, Chillies, Kummel, Koriander, Sellerie, Dill, Kardamomen und Vanille), einem Samengewurz (Muskatnus/Mazis), einem Blutengewurz (Nelken), drei Krautgewurzen (Salbei, Origanum, Thymian), einem Blattgewurz (Lorbeerblatter), einem Rindengewurz (Zimt) und einem Rhizomgewurz (Ingwer) durch gaschromatographische Untersuchung nach Umesterung bestimmt und mit den bisher bekannten Angaben verglichen. Dabei wurden bei den bisher noch nicht untersuchten Gewurzlipoiden Kardamomen, Vanille, Mazis, Zimt, Ingwer und Lorbeerblatter vor allem „palmitinsaurereiche” Fette (es dominieren Palmitin-, Ol- und Linolsaure) festgestellt. Der Lipoidanteil der beiden Myrtaceen-Gewurze Piment und Nelken last sich schwer einordnen; hier dominieren die C18-Fettsauren. Ebenso bilden die Labiatengewurze mit ihrem hohen Linolensauregehalt eine eigene Gruppe. 
 
 
 
Fatty Acid Composition of Lipids of Some Spices 
 
 
 
Fatty acid composition of lipids of ten fruit spices (pepper, pimento, red pepper, chillies, cumin-seed, coriander, celery, dill, cardamon and vanilla), one seed spice (nutmeg), one flower spice (clove), three herb spices (sage, origano, thyme), one leaf spice (laurel), one bark spice (cinnamon) and ginger was determined by gas chromatography after transesterification and compared with the known values. In the lipids of cardamon, vanilla, cinnamon, ginger and laurel, which have not been examined so far, palmitic, oleic and linoleic acids were found to predominate. In the lipids of pimento and clove which belong to the family of myrtaceae, C18 fatty acids were predominant. Spices belonging to the family of labiates are characterized by a high linolenic acid content.
THE NATURE OF FATTY ACIDS AND CAPSANTHIN ESTERS IN PAPRIKA
SUMMARY– The triglycerides present in whole ground paprika and paprika pods were extracted and hydrolyzed. The fatty acids were methylated, separated by gas chromatography and identified by mass spectrometry. The whole paprika and pods, respectively, contained approximately 66 and 45% linoleic acid, 14 and 19% palmitic acid, 12 and 14% oleic acid and 5 and 17% linolenic acid. Small quantities of myristic and lauric acids and traces of capric, stearic and palmitoleic acids also were present. Capsanthin, which amounted to 35% of the total carotenoids, occurred as the dilaurate ester. It was isolated from paprika by thin-layer chromatography after interesterification of the triglycerides. Capsanthin dilaurate, synthesized in the laboratory, gave identical Rf value and infrared and visible spectra to those of the naturally occurring compounds.