Juniperberry Oil Chemical Properties

Boiling point:

131-172 °C(lit.)

alpha 

D25 0 to -15°

Density 

0.86 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.4775(lit.)

FEMA 

2604 | JUNIPER OIL (JUNIPERUS COMMUNIS L.)

Flash point:

110 °F

Odor

at 100.00 %. balsam woody terpene

Odor Type

balsamic

optical activity

[α]20/D 5.4°, neat

EPA Substance Registry System

Oils, juniper (8002-68-4)

Safety Information

Hazard Codes 

Xi

Risk Statements 

10-38

Safety Statements 

16-26-36

RIDADR 

UN 1993 3/PG 3

WGK Germany 

2

RTECS 

NY9870000

Hazardous Substances Data

8002-68-4(Hazardous Substances Data)

Toxicity

The acute oral LD₅₀ value in rats was reported as > 5 g/kg (Shelanski, 1972) and as 8.0 g/kg (Jenner, Hagan, Taylor, Cook & Fitzhugh, 1964). The acute dermal LD₅₀ value in rabbits exceeded 5 g/kg

MSDS

• Language:English Provider:SigmaAldrich

Juniperberry Oil Usage And Synthesis

Description

Refer to JUNIPER BERRIES.
Ammoniated glycyrrhizin is prepared from a hot water extract of licorice root by sulfuric acid precipitation followed by neutraliza tion with dilute ammonia. The final product is a mixture of the mono-, di-, and tri-ammonium salts.
The glycyrrhizin content of licorice varies with the place of origin. Oriental block licorice contains 20 percent or more glycyrrhizin while Italian and Spanish products contain from 12 to 16 percent of the substance.
Ammoniated glycyrrhizin has been important to the food industry because it is 50 times sweeter than sucrose and for its foam stabilizing action. It has been reported ammoniated glycyrrhizin synergizes the sweetness of sucrose and potentiates the flavor of chocolate. It is often used as a sweetener in tobacco products.

Chemical Properties

The oil should be obtained exclusively by steam distillation of the nonfermented berries; because of extensive gin production (obtained from fermented and subsequently distilled berries), the oil results as a by-product of gin distillation. The by-product oil is much less aromatic, lacking the oxygenated fractions. It is almost entirely insoluble in dilute alcohol, even after subsequent rectification and is not suitable in the formulation of compounded oils. The oil has a characteristic odor and an aromatic bitter taste. Consumption: Annual: 700.00 lb

Occurrence

Found in the fruit (berries) of Juniperus communis L.

Uses

Volatile oil as flavor component of gin; in perfumery.

Uses

juniper berry oil is effective for treating acne. Juniper berry oil has the same properties as those of juniper oil, but it is extracted from the plant’s berry rather than its small branches. A distillation of the berries yields the best quality oil.

Preparation

By steam distillation of the dried ripe fruit.

Definition

Extractives and their physically modified derivatives. Juniperus communis, Cupressaceae.

Essential oil composition

The oils contain β-pinene, myrcene, d-lemonene, cymene, camphene, α-terpineol, borneol and α- and γ-cadinene. The constituents vary, depending on the origin of the plant. The terpeneless or sesquiterpeneless essential oils are destined for specific applications. The volatile oil is composed of 50% monterpenes (pinene, myrcene, sabinene).

Biochem/physiol Actions

Taste at 10 ppm

Juniperberry Oil(8002-68-4)Related Product Information

• TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)DYSPROSIUM(III)
• Benzyl isocyanide
• TERT-BUTYL ISOCYANIDE
• SALCOMINE
• 2,4-PENTANEDIONE, SILVER DERIVATIVE
• METHYL ISOCYANOACETATE
• COBALT(II) ACETYLACETONATE
• DICHLORO(ETHYLENEDIAMINE)PLATINUM(II)
• JUNIPER BERRY OIL
• N-BUTYLISOCYANIDE
• Aluminum acetylacetonate
• TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)EUROPIUM(III)
• Ethyl isocyanoacetate
• Ferric acetylacetonate
• Tosylmethyl isocyanide
• Tris(2,4-pentanedionato)chroMiuM(III)
• PHENYLSELENOL
• Cupric acetylacetonate