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Bitter almond oil

CAS No.8013-76-1
Chemical Name:Bitter almond oil
CBNumber:CB1294666
Molecular Formula:C7H6O
Formula Weight:106.12194
MOL File:8013-76-1.mol

Bitter almond oil Property

FEMA 2046 | ALMONDS, BITTER, OIL (FFPA) (PRUNUS AMYGDALUS BATSCH VAR. AMARA (DC.) FOCKE)
Flash point 61℃
form liquid
Odor at 10.00 % in dipropylene glycol. fruity bitter almond cherry maraschino cherry
Odor Type fruity
CAS DataBase Reference 8013-76-1
Substances Added to Food (formerly EAFUS) ALMOND, BITTER, OIL (FFPA) (PRUNUS SPP.)
EWG's Food Scores 1
FDA UNII 6TQK77W0EX
EPA Substance Registry System Bitter almond oil (8013-76-1)

Safety

Hazard Codes :Xn
Risk Statements :20/21/22-36/37/38
Safety Statements :26-36
WGK Germany :3

Hazard and Precautionary Statements (GHS)

Symbol(GHS)
Signal wordWarning
Hazard statements H302+H312+H332-H315-H319-H335
Precautionary statements P261-P280-P301+P312-P302+P352+P312-P304+P340+P312-P305+P351+P338

Bitter almond oil Price More Price(5)

Brand: Sigma-Aldrich(India)
Product number: W204600
Product name : Almond oil, bitter
Purity: natural, FG, ≥97%
Packaging: 1SAMPLE-K
Price: ₹5673
Updated: 2022/06/14
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Brand: Sigma-Aldrich(India)
Product number: W204600
Product name : Almond oil, bitter
Purity: natural, FG, ≥97%
Packaging: 100G
Price: ₹18153.6
Updated: 2022/06/14
Buy: Buy

Brand: Sigma-Aldrich(India)
Product number: W204600
Product name : Almond oil, bitter
Purity: natural, FG, ≥97%
Packaging: 500G
Price: ₹54948.8
Updated: 2022/06/14
Buy: Buy

Brand: ottokemi
Product number: A 1683
Product name : Almond oil, bitter ≥97%
Purity:
Packaging: 100gm
Price: ₹18604
Updated: 2022/05/26
Buy: Buy

Brand: ottokemi
Product number: A 1683
Product name : Almond oil, bitter ≥97%
Purity:
Packaging: 500gm
Price: ₹56709
Updated: 2022/05/26
Buy: Buy

Bitter almond oil Chemical Properties,Usage,Production

Chemical Properties Bitter almond has an intense, almond-like, cherry aroma with a slightly astringent, moldy taste. The term bitter almond refers to the essential oil obtained by steam distillation of the partially de-oleated press-cake of kernels from any of the following: bitter almond (P. amygdalus), apricot (P. armeniaca) and peach (P. persica). The kernels from these and other such fruits contain the glucoside amygdalin, which on enzymatic hydrolysis yields benzaldehyde and HCN. The distilled oil must be rendered free of HCN (prussic acid) prior to its marketing as a flavor ingredient. Very little essential oil is currently made exclusively from bitter almonds or other fruit kernels; specially purified benzaldehyde is often used in its place
Chemical Properties Bitter almond oil (free from hydrogen cyanide) contains benzaldehyde as its main component. Benzaldehyde does not occur as such in the plant, but is formed, together with hydrogen cyanide, by the hydrolytic cleavage of the glycoside amygdalin.
Amygdalin is present in bitter almonds, the seeds of Prunus dulcis var. amara (DC.) Buchheim, and ripe apricot kernels, Prunus armeniaca L. (Rosaceae).The press cake, which remains after removal of the fatty oils, is macerated with water and left to stand for several hours, after which the “essential oil” is separated by steam distillation. The crude oil contains 2–4% hydrogen cyanide, which is removed by washing with alkaline solutions of iron(II) salts. Subsequent redistillation yields an oil free from hydrogen cyanide. It is a colorless to slightly yellow liquid with an intense, almond-like, cherry aroma and a slightly astringent, mild taste.
d²⁵₂₅ 1.025–1.065; n²⁰_D 1.5350–1.5550; acid value: max. 8; solubility: 1 vol inmax. 6 vol 50% ethanol. HCN content: <0.01%; benzaldehyde content by GC: min. 98%.
Bitter almond oil is used almost exclusively in natural aroma compositions.
Physical properties Oil intended for use as a flavor ingredient is treated to remove traces of HCN by precipitation as insoluble calcium ferrocyanide.
Definition Volatile oil from Amygdalin-contg. Prunus species.
Essential oil composition Bitter almond oil is obtained by first cold-expressing the fixed oils from the comminuted kernels, after which the press-cake is macerated in about 10 parts of water for 12 to 20 hours to effect the enzymatic hydrolysis of amygdalin. The mixture is then steam distilled to yield about 0.5 to 0.7% of the essential oil. Bitter almonds are rarely used because the yield of oil is only 0.6%. Apricot kernels yield 1.2% of oil and are the preferred starting material. The major components of the oil are typically 97.5% benzaldehyde (bitter almond) and 2% hydrogen cyanide (bitter almond).