Myristica fragrans, ext. Property

Boiling point:

167.7℃ at 99.2kPa

Density 

0.9 at 20℃

vapor pressure 

3.794hPa at 25℃

FEMA 

2792 | NUTMEG (MYRISTICA FRAGRANS HOUTT.)

Odor

at 100.00 %. spicy woody balsam green waxy floral

Odor Type

spicy

LogP

2.65-4.88

Safety

Toxicity

TDLo orl-hmn: 214 mg/kg:CNS,CVS JNEUAY 2,205,61

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H226Flammable liquid and vapour

H304May be fatal if swallowed and enters airways

H317May cause an allergic skin reaction

H341Suspected of causing genetic defects

H350May cause cancer

H411Toxic to aquatic life with long lasting effects

Precautionary statements

P201Obtain special instructions before use.

P202Do not handle until all safety precautions have been read and understood.

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P272Contaminated work clothing should not be allowed out of the workplace.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P281Use personal protective equipment as required.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P308+P313IF exposed or concerned: Get medical advice/attention.

P321Specific treatment (see … on this label).

P333+P313IF SKIN irritation or rash occurs: Get medical advice/attention.

P363Wash contaminated clothing before reuse.

P405Store locked up.

P501Dispose of contents/container to..…

Myristica fragrans, ext. Chemical Properties,Usage,Production

Chemical Properties

The nutmeg or mace is an evergreen tree, 15 to 20 m (49 to 66 ft) in height and grows in Java, Sumatra, Borneo, Penang, Moluccas and in several other islands of the Indian Ocean. It has alternate leaves and dioecious flowers. Only female trees bear nuts; male plants are interdispersed in the groves only to ensure pollination. The ripe fruits are yellow-red with a fleshy pericarp; the red arillode is tightly wrapped around a woody hull containing the seed. The nut is removed and dried to produce nutmeg. The dried aril yields the spice mace, which possesses a flavor similar to that of nutmeg. Thus mace designates the dried arillodes of nutmeg. The ratio of nutmeg to mace is approximately 10:1. Nutmeg and mace yield different, but sometimes similar, products. The parts used are the nuts (free of the outer pulp) and arillodes (decolorized with lime).
The most commercially important qualities of nutmeg and mace are as follows: Banda nutmeg and Banda mace contain 8 and 13% essential oil, respectively; Java nutmeg and Java mace contain 6.5 and 11% essential oil, respectively; Siauw nutmeg and Siauw mace contain 6.5% and 10 to 12% essential oil, respectively. These qualities are further subdivided according to size—large, medium and small—for extraction and according to appearance—whole, worm eaten, etc.

Composition

Nutmeg seeds contain approximately 30% of a fixed oil called nutmeg butter. The oil contains myristic acid and glycerides of lauric, stearic, palmitic and tridecanoic acids. The aromatic oil contains d-camphene, diterpene, myristicin, elemicin and small amounts of other chemicals.

Taste threshold values

Taste characteristics at 50 ppm: woody, spicy, citrus, terpy, peppery and warm.

Safety Profile

Moderately toxic byintraperitoneal route. Human systemic effects byingestion: central nervous system and cardiovascularsystem effects. When heated to decomposition it emitsacrid smoke and irritating fumes