Pimenta Oil

Pimenta Oil occurs as a colorless, yellow, or orange liquid that becomes darker with age. It has the characteristic odor and taste of allspice. It is the volatile oil distilled from the fruit of Pimenta officinalis, Lindley (Fam. Myrtaceae). It is soluble in alcohol, in propylene glycol, and in most vegetable oils. 

SYNS OIL OF ALLSPICE OIL OF PIMENTA OIL PIMENTA BERRIES OIL OF PIMENTO OILS, ALLSPICE OILS, PIMENTA PIMENTA BERRY OIL PIMENTA LEAF OIL PIMENTO OIL... 

Synonyms Pimenta berries oil Pimenta berry oil Pimenta officinalis Pimenta officinalis oil Pimenta oil Pimento oil... 

Pimenta oil. See Allspice (Pimenal officinalis) oil Allspice (Pimenta officinalis)... 

Jamaica pepper (allspice, pimenta) Oil of pimenta (6760) 8% Eugenol ... 

Bay Oil. Steam distillation of the leaves of the tree Pimenta racemosa (Mill) which is indigenous to certain islands of the West Indies, particularly Dominica and Puerto Rico, is called bay or bay leaf oil. The same source was used in the past to produce Bay Rum in which mm was distilled over the leaves. Bay oil [8006-78-8] is a yellowish to dark brown mobile Hquid with a fresh-spicy, sometimes medicinal odor with a lasting sweet-balsamic undertone. The oil finds extensive use in hair tonics, after-shave lotions as well as other men s-type fragrances. There is Htde or no use by the flavor industry. The range of components for a number of bay leaf oils is shown in Table 25 (66). 

Pimento Berry Oil. The pimento or allspice tree, Pimenta dioca L. (syn. P. officinalis, Liadl.), a native of the West Indies and Central America, yields two essential oils of commercial importance pimento berry oil and pimenta leaf oil. The leaf oil finds some use ia perfumery for its resemblance to clove leaf and cinnamon leaf oils as a result of its high content of eugenol. Pimento berry oil is an item of commerce with extensive appHcation by the flavor industry ia food products such as meat sauces, sausages, and pickles, and moderate use ia perfumery, where it is used primarily as a modifier ia the modem spicy types of men s fragrances. The oil is steam-distilled from dried, cmshed, fully grown but unripe fmits. It is a pale yellow Hquid with a warm-spicy, sweet odor with a fresh, clean topnote, a tenacious, sweet-balsamic-spicy body, and a tea-like undertone. A comparative analysis of the headspace volatiles of ripe pimento berries and a commercial oil has been performed and differences are shown ia Table 52 (95). 

L. Peyron, J. Acchiardi, D. Bignotti, and P. PeUetin, "The Berries of Pimenta Diocaf Paper No. 128 presented at the FTIIth International Congress of Essential Oils, Oct. 12—17, 1980, Cannes, France. 

Bay oil is obtained by steam distillation of the leaves of Pimenta racemosa (Miller) Moore (Myrtaceae). It is a dark brown liquid with a strong, spicy, clovelike odor. 

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.) Merrill. (Myrtaceae), growing in the islands of the West Indies and Central America. It is a pale yellow to brown liquid with a spicy odor, reminiscent of eugenol. 

Pimenta Leaf Oil occurs as a pale yellow to light brown-yellow liquid when freshly distilled, becoming darker with age. In contact with iron, it acquires a blue shade, turning to dark brown on extended contact. It has a spicy odor. It is the volatile oil obtained by steam distillation from the leaves of the evergreen shrub Pimenta officinalis Lindl. (Fam. Myrta-ceae). It is soluble in propylene glycol, and it is soluble, with slight opalescence, in most fixed oils. It is relatively insoluble in glycerin and in mineral oil. 

Oleoresin Pimenta Berries Obtained by the solvent extraction of the dried fruit of Pimenta officinalis Lindl (Fam Myrtaceae) as a brown-green to dark green liquid. Oleoresin Rosemary Obtained by the solvent extraction of the dried leaves of Rosmarinus officinalis L. (Fam. Labiatae). It is a thick, green paste that can be diluted with food-grade water- or oil-dispersible solvents. It may have a reduced chlorophyll content. The volatile oil content varies depending on its intended effect from a highly camphoraceous note to a subtle herbal note. 

Oleoresin Pimenta Berries Volatile Oil Content Between 20 mL and 50 mL/100 g. 

Monoterpenoids are responsible for fragrances and flavors of many plants and thus their products are used in perfumery and as spices. To date over 1,500 monoterpenoids are known, and these constitute acyclic, monocyclic, and bicyclic monoterpenoids (32), which occur in nature as hydrocarbons, alcohols, aldehydes, and carboxylic acids and their esters. Several acyclic monoterpenoid hydrocarbons are known, and these include trienes such as 3-myrcene (Cl), a-myrcene (C2), (Z)-a-ocimene (C3), ( )-a-ocimene (C4), (Z)-3-ocimene (C5), and ( )-P-ocimene (C6). 3-Myrcene and 3-ocimene are constituents of basil (Oci-mum basilicum, Labiatae) and bay (Pimenta acris, Myrtaceae), pettitgrain (Citrus vulgaris, Rutaceae) leaves, strobiles of hops (Humulus lupulus, Cannabaceae), and several other essential oils. Unsaturated acyclic monoterpene alcohol constituents of plants and their derived aldehydes play a signihcant role in the perfume industry. Some common acyclic monoterpene alcohols and aldehydes include geraniol (C7), linalool (C8) (a... 

Bay Oil There are three major types of bay oil in the world (1) California Bay (Umbelluria californica) which grows in California and Oregon, (2) West Indian Bay Pimenta racemosa) from the (where else) West Indies of the Caribbean (mainly the Dominican Republic) and... 

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