bay leaf/fruit oil

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pimenta racemosa mill. leaf/fruit oil

Ingredient	Name Detail	CAS
bay essence	N/A	8006-78-8
pimenta acris leaf oil	pimenta racemosa mill. leaf oil	8006-78-8

Identifiers

CAS (Single)	8006-78-8
FEMA	2122
EINECS	N/A
Synonyms	amomis caryophyllata leaf/fruit oil amomis caryophyllata var. grisea leaf/fruit oil amomis grisea leaf/fruit oil amomis pimento leaf/fruit oil amomis pimento var. jamaicensis leaf/fruit oil amomis pimento var. surinamensis leaf/fruit oil amomis pimentoides leaf/fruit oil bay leaf/fruit oil caryophyllus racemosus leaf/fruit oil essential oil obtained from the fruits and leaves of the plant, pimenta racemosa, myrtaceae myrcia acris leaf/fruit oil myrcia pimentoides leaf/fruit oil myrtus acris leaf/fruit oil myrtus caryophyllata leaf/fruit oil myrtus pimenta leaf/fruit oil pimenta acris leaf/fruit oil pimenta acris var. grisea leaf/fruit oil pimenta acris var. pimentoides leaf/fruit oil pimenta acuminata leaf/fruit oil pimenta pimento leaf/fruit oil pimenta racemosa leaf/fruit oil pimenta racemosa var. grisea leaf/fruit oil pimenta racemosa var. racemosa leaf/fruit oil
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	334
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	alcohol water, 754 mg/L @ 25 °C (est) water
Occurrence	pimenta racemosa mill.

Organoleptic

Organoleptic Notes	1. Odor Type: spicy bay Odor Description:at 100.00 %. bay
Odor	spicy bay,
Flavor	spicy bay,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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