pimento berry essence

Pimento berry essence is a natural extract obtained from the berries of the pimenta plant, known scientifically as Pimenta dioica. It is characterized by a spicy, warm aroma and flavor reminiscent of pimenta berries, commonly called allspice. This compound belongs to the class of flavor and fragrance agents and is appreciated for its distinctive sensory profile, which combines spicy and aromatic notes. The essence is used extensively in perfumery and flavor industries to impart a characteristic spicy nuance. It is recognized under various synonyms linked to its botanical origin. For detailed chemical information, it is referenced in public chemical databases such as PubChem. The essence is typically extracted via steam distillation or solvent extraction from the ripe berries, offering a natural source for its application.

Pimento berry essence occurs naturally as the volatile aromatic component of pimenta berries, indigenous to the Caribbean and Central America. Its applications are primarily in flavor and fragrance formulations, where it functions as a spicy note enhancer. The essence is incorporated into food flavorings, beverage formulations, and perfumery to provide characteristically warm and spicy aromas. It must comply with the International Fragrance Association's IFRA Code of Practice (Global) for safe use concentrations in consumer products. Additionally, it finds use in traditional culinary contexts as a natural spice extract and is explored for its aromatic complexity in contemporary flavor design.

Pimento berry essence exhibits physico-chemical properties typical of natural spice extracts, including a liquid form containing a complex mixture of volatile compounds. Its temperature stability supports use in various formulations, though volatility requires careful formulation to preserve aroma integrity. The essence’s solubility in alcohols and oils facilitates its incorporation in perfumery and flavor systems. Its spicy odor and flavor arise from constituents such as eugenol and other phenolic compounds, contributing to its characteristic sensory profile. The absence of significant GHS hazard classifications simplifies handling considerations in industrial contexts.

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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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:

flavor and fragrance agents

IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

Safety references

None found