8006-77-7

Basic information

• Product Name: Pimenta Oil
• Synonyms: GERANIUM OIL, CHINESE TYPE;GERANIUM TERPENES;GERANIUM BOURBON;GERANIUM OIL, BOURBON;GERANIUM OIL, BOURBON TYPE;GERANIUM OIL, CHINESE;FEMA 2019;FEMA 2508
• CAS NO: 8006-77-7
• Molecular Weight: 0
• EINECS: 290-140-0
• Product Categories: Alphabetical Listings;Essential OilsFlavors and Fragrances;Flavors and Fragrances;O-P
• Mol File: 8006-77-7.mol
• Article Data: 0

Chemical Properties

• Boiling Point: 250-258 °C(lit.)
• Flash Point: 229 °F
• Appearance: /
• Density: 1.044 g/mL at 25 °C(lit.)
• Refractive Index: n20/D 1.5335(lit.)
• CAS DataBase Reference: Pimenta Oil(CAS DataBase Reference)
• NIST Chemistry Reference: Pimenta Oil(8006-77-7)
• EPA Substance Registry System: Pimenta Oil(8006-77-7)

Safety Data

• Hazard Codes: Xi
• Statements: 38
• Safety Statements: 36
• WGK Germany: 2
• RTECS: LY4055000
• F: 8
• Hazardous Substances Data: 8006-77-7(Hazardous Substances Data)

Usage

Chemical Properties

Different sources of media describe the Chemical Properties of 8006-77-7 differently. You can refer to the following data:
1. 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.
2. 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.

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.