ChemicalBook--->CAS DataBase List--->8006-77-7

8006-77-7

8006-77-7 Structure

8006-77-7 Structure
IdentificationBack Directory
[Name]

Pimenta Oil
[CAS]

8006-77-7
[Synonyms]

FEMA 2019
FEMA 2508
pimentaoil
PIMENTO OIL
ALLSPICE OIL
oilofpimenta
Oils,pimenta
oilofpimento
PIMENTABERRY
oils,allspice
oilofallspice
Pimentoberryoil
ALLSPICELEAFOIL
OIL OF GERANIUM
PIMENTO LEAF OIL
GERANIUM BOURBON
GERANIUM TERPENES
PIMENTA BERRY OIL
oilpimentaberries
allspice berry oil
PIMENTO OIL, BERRY
ALLSPICE OLEORESIN
GERANIUM OIL, CHINESE
GERANIUM OIL, BOURBON
Pimenta Oil USP/EP/BP
GERANIUM OIL, BOURBON TYPE
GERANIUM OIL, CHINESE TYPE
PIMENTO OIL, LEAF REDISTILLED
allspice leaf oil terpeneless
allspice berry oil CO2 extract
allspice berry oil terpeneless
ALLSPICE (PIMENTA OFFICINALIS LINDL.)
ALLSPICE OIL (PIMENTA OFFICINALIS LINDL.)
ALLSPICE OLEORESIN (PIMENTA OFFICINALIS LINDL.)
[EINECS(EC#)]

290-140-0
[MDL Number]

MFCD00240716
Chemical PropertiesBack Directory
[Boiling point ]

250-258 °C(lit.)
[density ]

1.044 g/mL at 25 °C(lit.)
[FEMA ]

2019 | ALLSPICE OLEORESIN (PIMENTA OFFICINALIS LINDL.)
[refractive index ]

n20/D 1.5335(lit.)
[Fp ]

229 °F
[Odor]

at 10.00 % in dipropylene glycol. sweet spicy clove phenolic woody nutmeg powdery
[Odor Type]

spicy
[CAS DataBase Reference]

8006-77-7
[EPA Substance Registry System]

Oils, pimenta(8006-77-7)
Safety DataBack Directory
[Hazard Codes ]

Xi
[Risk Statements ]

38
[Safety Statements ]

36
[WGK Germany ]

2
[RTECS ]

LY4055000
[F ]

8
[Safety Profile]

Moderately toxic by ingestion and skin contact. A severe skin and eye irritant. Mutation data reported. A weak sensitizer that may cause dermatitis on local contact. Eugenol is moderately toxic. Combustible. See also EUGENOL.
[Toxicity]

The acute oral LD50 value in rats was reported as > 5 g/kg (Moreno, 1973). The acute dermal LD50 value in rabbits was reported as 2.5 g/kg (Moreno, 1973).
Raw materials And Preparation ProductsBack Directory
[Preparation Products]

LAUREL LEAF OIL
Hazard InformationBack Directory
[Chemical Properties]

Obtained by steam distillation of the berry. It has a warm, spicy odor and a hot, burning, peppery taste. Allspice oil is affected by light.
[Chemical Properties]

Pimento oils (allspice oil) are derived from pimento fruits and leaves. Pimento berry oil is obtained by steam distillation of the dried, fully grown, unripe, berrylike fruits of the pimento shrub, Pimenta dioica (L.) Merr. (Myrtaceae), growing in the islands of the West Indies and Central America. The main producer of the oils is Jamaica. Pimento berry oil is a pale yellow to brown liquid with a spicy odor, reminiscent of eugenol.
d2020 1.027–1.048; n20D 1.5250–1.5400; α20D ?5 ° to 0 °; solubility: 1 vol in 2 vol of 70% ethanol at 20 °C; phenol content: min. 65%.
Themajor components of pimento oils are eugenol (up to 75%), 1,8-cineole, and caryophyllene. Distillation of the leaves gives an oil that has an even higher content of eugenol (80–90%). Annual production of leaf oil exceeds that of the berry oil.
Pimento oils, similar to the spice, are used mainly in the food industry, as well as in perfume compositions for creating spicy, clove-like notes.
[Physical properties]

The oil is a colorless, yellow or reddish-yellow liquid, which becomes darker with age.
[Occurrence]

Found in a variety or strain of the parent plant, Pelargonium graveolens, Ait. (Fam. Geraniaceae).
[Definition]

Extractives and their physically modified derivatives. Pimenta dioica, Myrtaceae.
[Preparation]

By steam distillation of the fresh plants, harvested at the period of initial bloom.
[Manufacturing Process]

Pimenta Oil is obtained from the semi-ripe fruit of the evergreen shrub Pimenta officinalis of the Myrtaceae family, which is dried, crushed and then steam distilled, with a yield of 3.3% to 4.3%.
[Essential oil composition]

Main constituents of the oil include eugenol, l-α-phellandrene, caryophyllene, methyl eugenol and cineol.
[General Description]

The dried product of the immature berries of the evergreen tree of Myrtaceae (Pimentadioica, formerly known as P. Offinalis). Almost round, about 6.5mm in diameter, about the size of a pea, reddish-brown. It has a mild aroma of a mixture of Ceylon cinnamon, nutmeg, and cloves, but the clove is more prominent. Native to the West Indies and Latin America, with the best quality from Jamaica.
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