EVALUATION OF ESSENTIAL OIL CONTENT IN PEPPERCORNS FROM BA RIA - VUNG TAU

Abstract

This study evaluated the quality of black pepper in Ba Ria-Vung Tau, Vietnam, focusing on determining the
essential oil content based on pepper species, ripeness, and density. Vinh Linh pepper was chosen for its
extensive cultivation and suitability to local soil conditions. The research found that the essential oil content
of Vinh Linh pepper is 1.31 ± 0.03%. The highest essential oil content was observed at the mature stage
(1.93 ± 0.03%) and peppercorns with a density below 300 g/L (1.84 ± 0.03%) and 300 – 400 g/L (2,05 ±
0,09%). This paper aims to provide a preliminary evaluation of pepper quality, facilitating appropriate
selection for essential oil production purposes and enhancing economic efficiency.