Chemical Properties of Piperine
The color of piperine can vary between its version in nature and its version created through synthesis. Piperine is naturally a more yellowish powder, while after synthesis it has a stronger green tint to it.
Piperine is soluble in alcohol, chloroform, ether, benzene and water. Piperine is not very reactive unless in a solution.
Piperine has no taste unless it is dissolved (fully or partially) in a solution. The oil in the peppercorns reacts with piperine to give it its flavor.--- When piperine looses its characteristic flavor it becomes known as Chavicine. Chavicine has the same molecular formula but a different structure. For example the loss of pungency of ground pepper is associated with the slow transformation of chavicine into piperine.
When boiled with alcoholic caustic potash piperic acid is produced.
*Note*
Piperine has the same molecular formula as chavicine, morphine, and volatile oil.
Piperine also has the less common names piperoylpiperidine, piperylpiperidine, and piperoylpiperidin
