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HomeProduct name listPimenta Oil

Pimenta Oil

Synonym(s):Geranium oil

  • CAS NO.:8006-77-7
  • Molecular Weight: 0
  • MDL number: MFCD00241383
  • EINECS: 629-665-0
  • Update Date: 2023-05-25 18:00:55

What is Pimenta Oil?

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.

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.

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).

Preparation

By steam distillation of the fresh plants, harvested at the period of initial bloom.

Definition

Extractives and their physically modified derivatives. Pimenta dioica, Myrtaceae.

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.

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.

Properties of Pimenta Oil

Boiling point: 250-258 °C(lit.)
Density  1.044 g/mL at 25 °C(lit.)
refractive index  n20/D 1.5335(lit.)
FEMA  2018 | ALLSPICE OIL (PIMENTA OFFICINALIS LINDL.)
Flash point: 229 °F
Odor at 10.00 % in dipropylene glycol. sweet spicy clove phenolic woody nutmeg powdery
CAS DataBase Reference 8006-77-7
EPA Substance Registry System Oils, pimenta (8006-77-7)

Safety information for Pimenta Oil

Signal word Warning
Pictogram(s)
ghs
Exclamation Mark
Irritant
GHS07
GHS Hazard Statements H315:Skin corrosion/irritation

Computed Descriptors for Pimenta Oil

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