allspice berry oil terpeneless

Allspice berry oil terpeneless is a refined essential oil obtained from the dried seeds of the Pimenta officinalis plant, commonly referred to as allspice. This oil is characterized by its spicy aroma reminiscent of cloves, nutmeg, and cinnamon, which contributes to its widespread use in flavor and fragrance formulations. Sometimes labeled under synonyms such as pimento berry oil terpeneless or pimenta dioica fruit oil terpeneless, this oil is distinguished by the removal of terpenes, resulting in a less volatile, more consistent aroma profile. Chemically categorized as an essential oil, this material is documented in public chemical databases, including PubChem, under controlled vocabulary links. It is traditionally sourced from the allspice seed, harvested primarily in Caribbean and Central American regions where the Pimenta officinalis tree is cultivated.

Derived biologically from the seeds of the allspice tree (Pimenta officinalis), this terpeneless oil retains the core aromatic compounds responsible for its characteristic spicy, clove-like scent. It is primarily applied in flavor and fragrance industries, where it enhances the sensory attributes of food products and perfumery blends. The oil contributes to spice, woody, oriental, and floral notes such as rose and carnation within complete aroma profiles. Its application aligns with the International Fragrance Association (IFRA) code of practice (Global), ensuring compliance with relevant guidelines for safe use in consumer products. This regulatory framework informs its incorporation in formulations requiring controlled allergen and irritant levels. The oil’s unique sensory profile makes it suitable for use in bay rum compositions and other complex olfactory products.

Allspice berry oil terpeneless exhibits limited solubility in polar solvents, being soluble in alcohol while insoluble in water, which affects its blending and formulation behavior. Its terpeneless nature reduces volatility and enhances stability compared to full-spectrum allspice oils, allowing for longer-lasting fragrance notes in applications. The oil’s spicy odor profile is predominantly due to phenylpropanoid constituents such as eugenol and related compounds, which contribute to its sweet clove and nutmeg aroma facets. These physico-chemical traits significantly influence its performance within flavor and fragrance matrices and guide the selection of appropriate carriers and solvents to maximize efficacy and sensory impact.

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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:
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

Safety references

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 terpeneless

Chemidplus:0008006777

RTECS:BA4350000 for cas# 8006-77-7