Bitter almond oil CAS 8013-76-1

Introduction:Basic information about Bitter almond oil CAS 8013-76-1, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.

Bitter almond oil Basic information

Product Name:Bitter almond oil
Synonyms:almond,;almond,bitter;Almondhullextract;almondoilbitterffpa;Bitteralmondessence;bitteralmondoilffpa;oil,bitteralmond;oil,bitteralmondffpa
CAS:8013-76-1
MF:C7H6O
MW:106.12194
EINECS:640-369-0
Product Categories:
Mol File:8013-76-1.mol

Bitter almond oil Chemical Properties

FEMA 2046 | ALMONDS, BITTER, OIL (FFPA) (PRUNUS AMYGDALUS BATSCH VAR. AMARA (DC.) FOCKE)
Fp 61℃
form liquid
Odorat 10.00 % in dipropylene glycol. fruity bitter almond cherry maraschino cherry
Odor Typefruity
Cosmetics Ingredients FunctionsPERFUMING
FRAGRANCE
CAS DataBase Reference8013-76-1
EPA Substance Registry SystemBitter almond oil (8013-76-1)

Safety Information

Hazard Codes Xn
Risk Statements 20/21/22-36/37/38
Safety Statements 26-36
WGK Germany 3
TSCA TSCA listed

Bitter almond oil Usage And Synthesis

DescriptionPrunus Amygdalus Amara Kernel Oil is the volatile oil obtained from the kernels of the Bitter Almond, Prunus amygdalus var. amara, Rosaceae
Chemical PropertiesBitter almond oil (free from hydrogen cyanide) contains benzaldehyde as itsmain component. Benzaldehyde does not occur as such in the plant, but is formed,together with hydrogen cyanide, by the hydrolytic cleavage of the glycoside amygdalin.
Amygdalin is present in bitter almonds, the seeds of Prunus dulcis var. amara(DC.) Buchheim, and ripe apricot kernels, Prunus armeniaca L. (Rosaceae).Thepress cake, which remains after removal of the fatty oils, is macerated with waterand left to stand for several hours, after which the “essential oil” is separatedby steam distillation. The crude oil contains 2–4% hydrogen cyanide, whichis removed by washing with alkaline solutions of iron(II) salts. Subsequentredistillation yields an oil free from hydrogen cyanide. It is a colorless to slightlyyellow liquid with an intense, almond-like, cherry aroma and a slightly astringent, mild taste.
d2525 1.025–1.065; n20D 1.5350–1.5550; acid value: max. 8; solubility: 1 vol inmax.6 vol 50% ethanol. HCN content: <0.01%; benzaldehyde content by GC: min. 98%.
Bitter almond oil is used almost exclusively in natural aroma compositions.
Chemical PropertiesBitter almond has an intense, almond-like, cherry aroma with a slightly astringent, moldy taste. The term bitter almondrefers to the essential oil obtained by steam distillation of the partially de-oleated press-cake of kernels from any of the following:bitter almond (P. amygdalus), apricot (P. armeniaca) and peach (P. persica). The kernels from these and other such fruits contain theglucoside amygdalin, which on enzymatic hydrolysis yields benzaldehyde and HCN. The distilled oil must be rendered free of HCN(prussic acid) prior to its marketing as a flavor ingredient. Very little essential oil is currently made exclusively from bitter almondsor other fruit kernels; specially purified benzaldehyde is often used in its place
Physical propertiesOil intended for use as a flavor ingredient is treated to remove traces of HCN by precipitationas insoluble calcium ferrocyanide.
DefinitionVolatile oil from Amygdalin-contg. Prunus species.
Essential oil compositionBitter almond oil is obtained by first cold-expressing the fixed oils from the comminuted kernels, afterwhich the press-cake is macerated in about 10 parts of water for 12 to 20 hours to effect the enzymatic hydrolysis of amygdalin. Themixture is then steam distilled to yield about 0.5 to 0.7% of the essential oil. Bitter almonds are rarely used because the yield of oilis only 0.6%. Apricot kernels yield 1.2% of oil and are the preferred starting material. The major components of the oil are typically97.5% benzaldehyde (bitter almond) and 2% hydrogen cyanide (bitter almond).

Bitter almond oil Preparation Products And Raw materials

Raw materialsHYDROGEN CYANIDE-->Amygdalin
Bithionol CAS 97-18-7
BITTER ORANGE CAS 72968-50-4
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