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Pimento, oil

EUGENOL In very large amounts in bay, cinnamon, clove and pimento oils. In goodly amounts in basil, eucalyptus and tejpat. Lots of trace amounts in many other oils. [Pg.47]

This sesquiterpene, or mixture of sesquiterpenes, is found to a considerable extent in nature, especially in clove oil, pimento oil, pepper oil, cinnamon oil, betel oil, copaiba oil, and numerous other essential oils. As isolated from these oils the sesquiterpene has the following characters —... [Pg.84]

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. [Pg.214]

Pimento oils, like the spice itself, are used mainly in the food industry, as well as in perfume compositions for creating spicy, clovelike notes. FCT 1974 (12) p.971, 1979 (17) p.381 [8006-77-7]. [Pg.214]

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... [Pg.1130]

Pimento Oil (Eugenia pimenta DC, a.k.a. Pimenta ojficinalis L., a.k.a. Pimenta dioica) This is what is commonly called Allspice. The little, dried pimento berry looks like black pepper. It is indigenous to the Caribbean and Central America. Table XVII will show you what it s got [44]. [Pg.130]

Pimento Oil All ya gotta do is look at Table XVII in the Eugenol Section to get the scoop. [Pg.139]

Pimento oil is obtained from the fruit of Pimenta officinalis, Lindl.. indigenous to the West Indies, especially cultivated in Jamaica, Central America, Mexico, Costa Rica and Venezuela, known as allspice and Jamaica pepper. The full-grown but unripe fruit is used, as it loses its aroma on ripening. [Pg.112]

The chief constituent of pimento oil is eugenol, of which it contains from 65 to 80 per cent. The other constituents have been investigated by Schimmel Co., Report, April 1904, 75) who worked upon 1 kilogram of the first runnings, which had the following constants specific gravity at 15°, 0.9715 (xD 11° 30. ... [Pg.112]

Oil of Pimento, Oil of allspice oil of pimento. Volatile oil from fruit of Pimento officinalis Lind]., Myrta-ceae. Constit. 65-75% by vol of phenols ealed as eugeno) and a sesquiterpene. [Pg.1076]

Synonyms pimentaoil pimenta berries oil pimento oil Allyl Alcohol... [Pg.40]

Synonyms Pimenta berries oil Pimenta berry oil Pimenta officinalis Pimenta officinalis oil Pimenta oil Pimento oil... [Pg.156]

Pimento oil. See Allspice (Pimenal officinalis) oil Allspice (Pimenta officinalis)... [Pg.3376]

ISO standard 4729 shows character and data for the oil from Pimento dioica (L.) Merr. (Pimento oil Jamaica type). ISO standard 3045 shows character and data for the oil of Pimento racemosa... [Pg.738]

Pimento oil (allspice), distilled from the fruit of Pimenta officinalis, which is found in the West Indies and Central America. Specific gravity at 15° C., 1 040-1 060 optical rotation, slightly laevo-rotatory up to-4° refractive index at 20° C., 1 529-1 536 phenols, estimated... [Pg.104]

The principal constituent appears to be linalol, so that the oil has no resemblance to ordinary pimento oil. [Pg.389]

When pimento oil and eugenol were applied on intact shaved abdominal skin of the mouse, no percutaneous absorption was observed. ... [Pg.20]

Pimento Oil. Garratt suggested the use of the furfural test described under Peppermint Oil to detect admixture of clove oil with pimento oil, the latter having a red value of about 1 0 unit under the conditions of the test, whereas that of clove oil, without dilution, was 23 admixture of 10 per cent was easily detected. [Pg.739]


See other pages where Pimento, oil is mentioned: [Pg.356]    [Pg.341]    [Pg.172]    [Pg.83]    [Pg.332]    [Pg.1843]    [Pg.83]    [Pg.182]    [Pg.156]    [Pg.716]    [Pg.738]    [Pg.388]    [Pg.220]    [Pg.88]   
See also in sourсe #XX -- [ Pg.214 ]

See also in sourсe #XX -- [ Pg.226 ]




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