allspice berry absolute

Allspice berry absolute is a concentrated essential oil derived from the fruit of Pimenta officinalis, commonly referred to as allspice. It presents as a viscous, aromatic liquid featuring a distinctive sweet, warm, and spicy odor with woody and clove-like eugenol nuances. This absolute is highly valued in both flavor and fragrance industries to impart complex spicy and aromatic characteristics. Synonyms for this material include pimenta berry absolute, pimenta dioica fruit absolute, and oil of allspice. The compound is chemically linked via data resources such as PubChem. It is typically obtained through solvent extraction of the allspice seed, which captures its rich volatile profile essential for various sensory applications.

Allspice berry absolute originates biologically from the dried seeds of the allspice fruit, Pimenta officinalis, a tropical evergreen tree. The oil captures the complex aroma inherent to these seeds and is widely utilized as a flavor and fragrance agent. Its scent profile is valuable for imparting spicy, cinnamon-like, clove, and woody notes in perfumery and flavor formulations. The material finds use in product categories requiring warm and aromatic nuances such as fine fragrances, personal care items, and certain food flavorings. Within the fragrance industry, usage levels are subject to recommendations consistent with IFRA (Global) standards to maintain safety and quality in consumer products.

The physicochemical characteristics of allspice berry absolute affect its integration into flavor and fragrance systems. It is soluble in alcohol, facilitating incorporation into alcoholic-based formulations, while it shows limited direct water solubility with an estimated 754 mg/L solubility at 25 °C. The oil's viscosity and aromatic intensity contribute to its longevity and sensory impact in complex blends. Its chemical composition, rich in compounds like eugenol, underpins its pronounced spicy and woody odor facets. These properties require consideration when formulating to ensure stability, compatibility, and desired sensory outcomes in the final product.

Export Tariff Code:	3301.90.5000
Wikipedia:	View

Safety information

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

Safety in use information

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.

Safety references

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