| Chemical Properties | Volatile oil from seeds of Abelmoschus moschatus Moench, syn. Hibiscus Abelmoschus L. (Fam. Malvaceae). Amber liquid; odor of ambrettolide. Sol in fixed oils; insol in glycerin, propylene glycol. |
| Chemical Properties | Ambrette seed oil is obtained by steam distillation of the dried, crushed seeds
ofAbelmoschusmoschatusMedik. (Hibiscus abelmoschus L.,Malvaceae), a flowering
shrub growing in tropical areas.Due to its content of long-chain fatty acids, the
crude product is a waxymass and, therefore, also called Ambrette beurre. Removal
of the fatty acids with alkali gives a clear yellow to amber liquid with the strong,
musky odor of ambrettolide.
d2525 0.898–0.920; n20D 1.4680–1.4850; [α]20D ?2°30′ to +3°; acid number:max. 3;
saponification number. |
| Chemical Properties | See Ambrette Absolute Oil and Ambrette Seed.
|
| Chemical Properties | The seeds are processed to extract raw essence and the essential oil. The dried seeds and tinctures (a 10% tincture
is obtained by maceration of the crushed seeds in 65% ethanol) are used primarily in the manufacture of liqueurs, vermouths and
bitters. |
| Occurrence | Found in the seed of Abelmoschus moschatus Moench, syn. Hibiscus abelmoschus L. |
| Uses | Food additive. |
| Definition | Extractives and their phsically modified derivatives. Hibiscus abelmoschus. Malvaceae. |
| Preparation | By steam distillation of the seed of A. moschatus and refinement of the crude distillate. |
| Essential oil composition | The principal constituents of ambrette seed oil are farnesol and ambrettolide |
| Aroma threshold values | Detection at 1%: musky and musty berrylike with raspberry and red licorice nuances and a hint of SenSen confection. |
| Taste threshold values | Taste characteristics at 3 ppm: soapy, musky, Sen-Sen, tomato vegetative, spicy with notes of raspberry and
cherry punch. |
