1 Pepper should not be crushed too fine, otherwise it will produce caking due to its high starch content, reducing oil yield. The materials shall be loose and uniform during loading, and the crushed raw materials shall be distilled quickly to avoid volatile loss of aromatic components and affecting oil yield. 2 Pepper essential oil should not be stored for a long time, because its aroma components are very volatile, and should generally be stored in closed containers. 3 The amount of pepper essential oil used in various foods: 17 mg/kg seasoning, 40 mg/kg meat products, 5.3 mg/kg candy
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