Pimento (Allspice) (Mexico) 1
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CAS number
8006-77-7 -
Botanical
Pimenta dioica (L.) Merr. (P. officinalis Lindl.), fam. Myrtaceae
GC-MS Analysis
Green, C.L., and Espinosa, F., Jamaican and Central American Pimento (Allspice; Pimenta Dioica): Characterization of Flavour Differences and other distinguishing Features, in: Flavors and Fragr.: a World Persp., Lawrence, B.M., Mookherjee, B.D., Willis, B.J. (Eds.), Proc. of the 10th Int. Congress of Ess. Oils, Fragr. & Flavors, Washington DC, USA, 16-20 Nov 1986, Elsevier, Amsterdam (1988), 3-20
| Compound | CAS | DB5 | Carbowax | Proportion |
|---|---|---|---|---|
| Eugenol | 97-53-0 | 1364.43 | 2157.57 | 49.12% |
| Methyleugenol | 93-15-2 | 1407.29 | 1991.86 | 27.5% |
| Myrcene | 123-35-3 | 990.57 | 1161.14 | 5.28% |
| Caryophyllene | 87-44-5 | 1427.14 | 1595.57 | 4.04% |
| Eucalyptol | 470-82-6 | 1033.29 | 1213.86 | 2.22% |
| (-)-Alloaromadendrene | 25246-27-9 | 1471.0 | 1647.57 | 1.3% |
| Chavicol | 501-92-8 | 1253.0 | 2329.0 | 1.21% |
| gamma-Terpinene | 99-85-4 | 1063.71 | 1245.0 | 1.0% |
| 2-(E-3-Methyloxiranyl)hydroquinone di-angelate | 0.8% | |||
| Terpinolene | 586-62-9 | 1089.43 | 1286.14 | 0.45% |
| Limonene, (+/-)- | 138-86-3 | 1032.0 | 1196.29 | 0.36% |
| beta-OCIMENE, (3E)- | 3779-61-1 | 1049.0 | 1250.14 | 0.36% |
| Eudesmane | 27104-12-7 | 0.34% | ||
| 4-Terpineol, (+/-)- | 562-74-3 | 1180.57 | 1600.14 | 0.3% |
| Linalool, (+/-)- | 78-70-6 | 1101.14 | 1548.57 | 0.27% |
| Beta-Elemene | 515-13-9 | 1390.57 | 1587.14 | 0.2% |
| (-)-gamma-Cadinene | 39029-41-9 | 1515.29 | 1756.71 | 0.17% |
| alpha-PINENE | 80-56-8 | 940.0 | 1020.71 | 0.1% |
| p-CYMENE | 99-87-6 | 1025.71 | 1269.29 | 0.09% |
| (-)-alpha-Curcumene | 4176-17-4 | 1482.71 | 1775.71 | 0.07% |
| (-)-alpha-Thujene | 3917-48-4 | 935.43 | 1027.57 | 0.05% | Total | 95.23% |
