| Preferred name | allspice berry absolute |
| Trivial Name | Oils, pimenta |
| CAS Number | 8006-77-7 |
| ECHA Number | 284-540-4 |
| FDA UNII | Search |
| Synonyms |
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| Google Scholar | Start search |
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| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
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| Export Tariff Code: | 3301.90.5000 |
| Wikipedia: | View |
| Material listed in food chemical codex | No |
| Solubility | |
| alcohol | Yes |
| water, 754 mg/L @ 25 °C (est) | Yes |
| water | No |
| Odor Type: Spicy | |
| sweet, warm, spicy, woody, clove | |
| General comment | At 100.00 %. sweet warm spice woody clove eugenol |
| Mosciano, Gerard P&F 19, No. 2, 55, (1994) | Sweet, warm, spicy, woody with clove eugenol nuances |
| Flavor Type: Spicy | |
| sweet, spicy, aromatic, warm, clove, cinnamon | |
| Mosciano, Gerard P&F 19, No. 2, 55, (1994) | At 10.00 ppm. Sweet, spicy, aromatic, warm with eugenol and cinnamon notes |
| (data available) |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 21/22 - Harmful in contact with skin and if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. R 42 - May cause sensitisation by inhalation. R 42/43 - May cause sensitization by inhalation and skin contact. R 43 - May cause sensitisation by skin contact. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 3600 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 971, 1974. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 2820 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 971, 1974. | |
| Inhalation Toxicity: | |
| Not determined | |
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for allspice berry absolute usage levels up to: | |||
| 1.0000 % in the fragrance concentrate. | |||
| Recommendation for allspice berry absolute flavor usage levels up to: | |||
| 10.0000 ppm in the finished product. | |||
| EPI System: View |
| Chemical Carcinogenesis Research Information System:Search |
| EPA Substance Registry Services (TSCA):8006-77-7 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| pimenta officinalis lindl. fruit absolute |
| Chemidplus:0008006777 |