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allspice berry oil CO2 extract

Allspice berry oil CO2 extract is a natural oil obtained from Pimenta officinalis fruit, valued for its spicy aroma and flavor used in flavor and fragrance applications.

General Material Description

Allspice berry oil CO2 extract is a concentrated natural oil obtained from the fruit of Pimenta officinalis, also known as allspice. This extract is characterized by its rich spicy aroma and flavor reminiscent of clove, cinnamon, and nutmeg notes. The oil appears as a clear to pale yellow liquid and is frequently referred to by synonyms such as pimento berry oil and pimenta dioica fruit oil CO2 extract. It is registered under CAS number 8006-77-7 and can be linked to the PubChem database. The CO2 extraction method preserves the essential volatile compounds, resulting in a high-quality product used in flavor and fragrance industries worldwide. The oil is sourced primarily from mature allspice berries cultivated in tropical regions. This extract contributes distinctive spicy characteristics in complex aroma and flavor formulations.

Occurrence, Applicability & Potential Uses

This CO2 extract occurs naturally in the dried fruit of the allspice (Pimenta officinalis) plant. Its occurrence is exclusive to the mature berries harvested primarily from tropical climates. The extract is utilized extensively as a flavoring agent and a fragrance ingredient, imparting spicy, clove-like notes valued in culinary and perfumery contexts. Recognized under standards such as FEMA (US), it is widely accepted for use in food flavoring and aroma compositions. Potential uses extend to blending in perfumes, cosmetics, and various flavor applications where cinnamon, clove, or general spicy notes are desired. The extract enhances sensory profiles through its distinctive olfactory and taste characteristics.

Physico-Chemical Properties Summary

Allspice berry oil CO2 extract exhibits solubility characteristics important for its formulation in diverse matrices; it is soluble in alcohol and has limited aqueous solubility with an estimated water solubility of approximately 754 mg/L at 25 °C. The oil is a clear to pale yellow liquid comprising a complex mixture of volatile compounds that lend it its notable spicy odor and flavor. Its physical and chemical stability under typical formulation conditions permits its use in flavoring and fragrance preparations. The oil’s sensory attributes and solubility profile influence its blending behavior and compatibility with solvents and carriers used in the flavor and fragrance industry.

FAQ

What is allspice berry oil CO2 extract and how is it obtained?
Allspice berry oil CO2 extract is a natural essential oil obtained from the dried fruit of the Pimenta officinalis plant, commonly known as allspice. It is produced using supercritical carbon dioxide extraction, a technique that preserves the natural volatile compounds by applying CO2 under high pressure and moderate temperature. This method yields a high-quality, concentrated oil that retains the spicy, clove-like aroma and flavor characteristic of allspice berries.
Where does allspice berry oil CO2 extract occur and in what applications is it used?
This extract occurs naturally within the mature allspice berries harvested mainly in tropical regions. It finds extensive use as a flavoring agent and fragrance ingredient, appreciated for its spicy and warm olfactory and taste notes resembling cinnamon and clove. The extract is incorporated into food flavorings, perfumes, and cosmetic formulations to impart distinct spicy nuances and complexity to product sensory profiles.
What are the safety considerations and regulatory standards relevant to allspice berry oil CO2 extract?
Allspice berry oil CO2 extract is recognized as a flavor and fragrance agent and subject to safety assessments such as those by IFRA (Global) and FEMA (US). It contains components like eugenol and methyl eugenol, which are regulated due to potential sensitizing or carcinogenic properties. European classifications identify it as irritating to skin and eyes and potentially sensitizing by inhalation and contact, necessitating proper handling and protective measures. Users should consult authoritative safety data and comply with usage restrictions to ensure compliance and safety.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

FDA Substances Added to Food (formerly EAFUS):View
Export Tariff Code:1302.19.0000
Typical G.C.
Wikipedia:View
FAO:BASIC PRINCIPLES OF STEAM DISTILLATION

General Material Information

Preferred name allspice berry oil CO2 extract
Trivial Name Oils, pimenta
Short Description pimenta berry oil CO2 extract
CAS Number 8006-77-7
ECHA Number 284-540-4
FDA UNII Search
FDA Mainterm 8006-77-7 ; ALLSPICE, OIL (PIMENTA OFFICINALIS LINDL.)
Synonyms
  • pimenta berry oil CO2 extract
  • pimenta dioica fruit oil CO2 extract
  • pimenta officinalis fruit oil CO2 extract
  • pimento berry extract CO2 jamaica (natural)
  • pimento berry oil CO2 extract
  • pimenta officinalis lindl. fruit oil CO2 extract
  • Oils, pimenta
  • Allspice oil
  • Oil of allspice
  • Oil of pimenta
  • Oil of pimento
  • Pimenta oil
  • Pimento oil
  • Pimentaofficinalis oils
  • Pimenta leaf oil
  • Pimento leaf oil
  • Oils, Pimenta leaf

PhysChem Properties

Material listed in food chemical codex No
Solubility
alcohol Yes
water, 754 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Spicy
spicy
General comment At 10.00 % in dipropylene glycol. spicy
Flavor Type: Spicy
allspice
General comment Allspice

Occurrences

Potential Uses

Applications
Odor purposes Allspice , Cinnamon , Clove , Spice

Safety Information

Safety information

European information :
Most important hazard(s):
Xn - Harmful.
R 21/22 - Harmful in contact with skin and if swallowed.
R 36/38 - Irritating to skin and eyes.
R 42/43 - May cause sensitization by inhalation and skin contact.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
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
IFRA Critical Effect:
Potential carcinogenic activity
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
eugenol Max. Found:
methyl eugenol Max. Found:

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:3
pimenta officinalis lindl. fruit oil CO2 extract
Chemidplus:0008006777
RTECS:BA4350000 for cas# 8006-77-7