nutmeg oil fractions

Nutmeg oil fractions are volatile components obtained by isolating portions of the essential oil from the seeds of Myristica fragrans. This naturally derived oil fraction presents a distinctive spicy odor and flavor, characteristic of nutmeg spice. These fractions are known under several synonyms such as nutmeg fraction, nutmeg fraction oil, and oil of myristica, reflecting slight variations in extraction or processing. As a member of essential oils, these fractions exhibit solubility in alcohol but not in water, influencing their formulation use. The compound's chemical identity and data are documented in controlled-vocabulary databases such as PubChem. Nutmeg oil fractions derive from steam distillation or solvent extraction of nutmeg seeds, making them a natural source for use in flavor and fragrance industries.

Nutmeg oil fractions occur naturally in mature seeds of the nutmeg tree (Myristica fragrans), native to the Banda Islands and cultivated globally in tropical regions. These fractions capture characteristic spicy and warm notes important in enhancing flavor profiles in food products. Additionally, their aromatic qualities are valued in perfumery and fragrance formulations, contributing to complex scent blends. The production and use of nutmeg oil fractions comply with safety standards including those set by IFRA (Global), which guides their application proportions in consumer products to ensure safe exposure levels. Their biological origin and sensory properties make them versatile agents in flavor and fragrance sectors.

Nutmeg oil fractions exhibit typical essential oil properties, including solubility in alcohol solvents while remaining insoluble in water, which affects their dispersion in formulations. Their spicy odor and flavor are associated with volatile terpenes and aromatic compounds contained within the fractions. These fats and oils have low polarity and moderate volatility, properties that influence evaporation rate and scent release profiles. The chemical stability under formulated conditions and compatibility with various carriers also impact their integration into flavor and fragrance applications. These characteristics dictate their handling and effective use in diverse product matrices.

Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

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:
intraperitoneal-cat LDLo 10 mL/kg JAMA, Journal of the American Medical Association. Vol. 234, Pg. 274, 1975. oral-rat LD50 2620 mg/kg BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) Food and Cosmetics Toxicology. Vol. 14, Pg. 631, 1976.
Dermal Toxicity:
skin-rabbit LD50 > 10000 mg/kg Food and Cosmetics Toxicology. Vol. 14, Pg. 631, 1976.
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

Safety references

EPA Substance Registry Services (TSCA):8008-45-5

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

myristica fragrans houtt. seed oil fractions

Chemidplus:0008008455

RTECS:RJ3694800 for cas# 8008-45-5