Pimenta Oil Chemische Eigenschaften,Einsatz,Produktion Methoden
R-S?tze Betriebsanweisung:
R38:Reizt die Haut.
S-S?tze Betriebsanweisung:
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
Chemische Eigenschaften
Pimento oils (allspice oil) are derived from pimento fruits and leaves. Pimento
berry oil is obtained by steam distillation of the dried, fully grown, unripe, berrylike
fruits of the pimento shrub, Pimenta dioica (L.) Merr. (Myrtaceae), growing
in the islands of the West Indies and Central America. The main producer of the
oils is Jamaica. Pimento berry oil is a pale yellow to brown liquid with a spicy odor,
reminiscent of eugenol.
d
2020 1.027–1.048; n
20D 1.5250–1.5400; α
20D ?5 ° to 0 °; solubility: 1 vol in 2 vol of
70% ethanol at 20 °C; phenol content: min. 65%.
Themajor components of pimento oils are eugenol (up to 75%), 1,8-cineole, and
caryophyllene. Distillation of the leaves gives an oil that has an even
higher content of eugenol (80–90%). Annual production of leaf oil exceeds that of the berry oil.
Pimento oils, similar to the spice, are used mainly in the food industry, as well
as in perfume compositions for creating spicy, clove-like notes.
Physikalische Eigenschaften
The oil is a colorless, yellow or reddish-yellow liquid, which becomes darker with age.
Occurrence
Found in a variety or strain of the parent plant, Pelargonium graveolens, Ait. (Fam. Geraniaceae).
synthetische
By steam distillation of the fresh plants, harvested at the period of initial bloom.
Essential oil composition
Main constituents of the oil include eugenol, l-α-phellandrene, caryophyllene, methyl eugenol and cineol.
Sicherheitsprofil
Moderately toxic by
ingestion and skin contact. A severe skin
and eye irritant. Mutation data reported. A
weak sensitizer that may cause dermatitis on
local contact. Eugenol is moderately toxic.
Combustible. See also EUGENOL.
Pimenta Oil Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
