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化学的特性
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.
d2020 1.027–1.048; n20D 1.5250–1.5400; α20D ?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.
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物理的性質
The oil is a colorless, yellow or reddish-yellow liquid, which becomes darker with age.
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天然物の起源
Found in a variety or strain of the parent plant, Pelargonium graveolens, Ait. (Fam. Geraniaceae).
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製造方法
By steam distillation of the fresh plants, harvested at the period of initial bloom.
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精油の成分
Main constituents of the oil include eugenol, l-α-phellandrene, caryophyllene, methyl eugenol and cineol.
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安全性プロファイル
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.
