AromaDb: A Database of Plant's Aroma Molecules

Essential Oil Details

Essential Name
: Piper auritum essential oil
Plant Name
: Mexican pepperleaf
Plant Variety Name
: NA
Plant Tissue Name
: Leaf

Introduction

It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in mole verde, the green sauce originated in the Oaxaca region of Mexico. It is also chopped to flavor soups, such as pozole, and eggs.

Reference

1. Monzote, Lianet, et al. "Chemistry, cytotoxicity and antileishmanial activity of the essential oil from Piper auritum." Memórias do Instituto Oswaldo Cruz 105.2 (2010): 168-173.

Major Compound Details

Serial No.Compound Name Compound Percentage(%)
1Safrole 86.91

Minor Compound Details

Serial No.Compound Name Compound Percentage(%)
1D-Cadinene 005
2Gamma-Terpinene 1.32
3Terpinolene 1.11
4Eugenol 0.04
5Germacrene 0.37
6(E)-Beta-Ocimene 0.11
7Heptadecane 0.05
8Alpha- Pinene 0.33
9Limonene 0.09
10Alpha-Copaene 0.28
11Linalool 0.66
12Alpha-Humulene 0.09
13Myrcene 0.13
14Alpha-Terpinene 0.36
15Nerolidol 0.55
16Aromadendrene 0.68
17P-Cymene 0.30
18Beta-Elemene 0.08
19Sabinene 0.07
20Beta-Pinene 0.74
21Caryophyllene Oxide 0.07
22Tetradecane 0.93

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