Ambrette seed oil

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; n²⁰_D 1.4680–1.4850; [α]²⁰_D ?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.

The Uses of Ambrette seed oil

Food additive.

Preparation

By steam distillation of the seed of A. moschatus and refinement of the crude distillate.

Definition

Extractives and their phsically modified derivatives. Hibiscus abelmoschus. Malvaceae.

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.