FlavScents AInsights Entry for Piperine (CAS: 7780-20-3)

1. Identity & Chemical Information

Piperine is a naturally occurring alkaloid responsible for the pungency of black pepper. Its IUPAC name is (2E,4E)-5-(1,3-benzodioxol-5-yl)-1-piperidin-1-ylpent-2,4-dien-1-one. The CAS number for piperine is 7780-20-3. It does not have a FEMA number, but it is recognized in various chemical databases. The molecular formula of piperine is C17H19NO3, and it has a molecular weight of 285.34 g/mol. Piperine contains a piperidine ring and a conjugated system, which contribute to its characteristic pungent odor and flavor. The presence of the methylenedioxyphenyl group is significant for its sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Piperine is known for its sharp, pungent odor and flavor, often described as spicy and peppery. It is a key impact note in black pepper, contributing to its characteristic heat and pungency. The intensity of piperine's flavor is high, and it is primarily used as an impact note in flavor formulations. The taste threshold of piperine is relatively low, making it effective even at small concentrations. Its role in formulations is often to provide a background realism or to enhance the spiciness of a product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Piperine is predominantly found in black pepper (Piper nigrum) and to a lesser extent in other Piper species. It is biosynthesized in plants through the shikimic acid pathway, which leads to the formation of phenylpropanoids. Piperine is considered a natural flavoring agent due to its occurrence in commonly consumed spices. Its presence in black pepper makes it a staple in culinary applications worldwide, and it is often used to impart a natural spicy flavor in food products.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Piperine is used in a variety of flavor categories, including savory, spicy, and ethnic cuisines. It serves as a functional component in flavor systems, providing heat and pungency. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations used in products where a pronounced spicy note is desired. Piperine is stable under normal cooking conditions but can degrade at very high temperatures or in highly acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, piperine is used to add a spicy, warm note, often in oriental and woody fragrance families. It acts as a modifier or impact note, enhancing the complexity of the fragrance. Typical concentration ranges in perfumes are from trace amounts to 0.1%, depending on the desired intensity. Piperine contributes to the middle notes of a fragrance, providing a lasting spicy character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, piperine is generally recognized as safe (GRAS) for use in food by the FDA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and is assigned an FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, piperine is accepted in countries like Japan and China, although specific regulations may vary. In Latin America, countries such as Brazil recognize piperine under their national food safety standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Piperine's safety profile is well-documented for oral exposure, with an acceptable daily intake (ADI) established by various health authorities. It is considered safe at typical dietary levels. For dermal exposure, piperine is not a known irritant or sensitizer, making it suitable for use in fragrances. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be monitored in manufacturing settings. The risk profiles for food and fragrance applications are generally similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Piperine is valued for its ability to impart a natural spicy note, enhancing the authenticity of flavor profiles. It synergizes well with other spices and can be used to balance sweetness in formulations. A common pitfall is overuse, which can lead to an overpowering and unpleasant heat. It is often under-used in applications where a subtle spicy note could enhance the overall flavor complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on piperine is well-established, with comprehensive studies supporting its sensory and safety profiles. Industry practices are well-documented, although some regional regulatory nuances may require further clarification. Overall, the confidence in the available data is high, with minimal gaps noted.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-04-23 22:18:56 GMT (p2)