allspice leaf oil

FEMA	2901
CAS	8006-77-7
EINECS	N/A
JECFA Food Flavoring	N/A
CoE Number	N/A
Organoleptic Notes	1. Odor Type: spicy Odor Strength:medium ,recommend smelling in a 10.00 % solution or less Substantivity:116 hour(s) at 100.00 % sweet spicy clove woody phenolic dirty fatty cinnamon aldehydic Odor Description:at 10.00 % in dipropylene glycol. sweet spicy clove woody phenolic dirty fatty cinnamon aldehydicLuebke, William tgsc, (1998) Odor sample from: Ungerer & Company, Inc. spicy clove woody phenolic dirty terpenic Odor Description:Spicy, clove, eugenol, woody, phenolic and dirty with a heavy, terpy nuanceMosciano, Gerard P&F 20, No. 4, 23, (1995)
Odor	spicy sweet, spicy, clove, woody, phenolic, dirty, fatty, cinnamon, aldehydic, terpenic
Flavor	spicy spicy, woody, clove, dirty, phenolic, weedy,
Material Notes	The leaves and twiglets of the allspice tree are steam distilled in local stills in the growing regions to yield an essential oil called Pimenta Leaf Oil. Distillation takes place in various parts of the West Indies, mainly in Jamaica. Smaller quantities of a slightly different oil are produced in Central America and in Venezuela. The tree grows wild in the West Indies and leaves can be harvested all year round. The leaves look almost like clove leaves and the essential oils of the two sorts of leaves are very similar in composition. tsca definition 2008: extractives and their physically modified derivatives. pimento officinalis, myrtaceae.

No suppliers are currently related to this material.

Become a FlavScents Supplier