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Eugenol / ˈ j uː dʒ ɪ n ɒ l / is an allyl chain-substituted guaiacol, a member of the allylbenzene class of chemical compounds. [2] It is a colorless to pale yellow, aromatic oily liquid extracted from certain essential oils especially from clove , nutmeg , cinnamon , basil and bay leaf .
Oil of clove, also known as clove oil or eugenol, is an essential oil extracted from the clove plant, Syzygium aromaticum. [1] [2] Clove oil is commonly used in aromatherapy and for flavoring food, tea, and toothpaste. [2] [3] In alternative medicine, it may be used as a topical medication to relieve toothache.
The compound eugenol is responsible for most of the characteristic aroma of cloves. Eugenol comprises 72–90% of the essential oil extracted from cloves, and is the compound most responsible for clove aroma. [14] [53] Complete extraction occurs at 80 minutes in pressurized water at 125 °C (257 °F). [54]
Guaiacol is a precursor to various flavorants, such as eugenol. [15] An estimated 85% of the world's supply of vanillin comes from guaiacol. Because consumers tend to prefer natural vanillin to synthetic vanillin, methods such as microbial fermentation have been adopted.
Liquid (eugenol, ~85%, olive oil ~15%) ZOE impression pastes are sold in two separate tubes. The first tube contains zinc oxide and vegetable or mineral oil, while the second tube contains eugenol and rosin. The vegetable or mineral oil acts as a plasticizer and helps to counteract the irritant action of eugenol.
Urushiol / ʊ ˈ r uː ʃ i. ɒ l / is an oily mixture of organic compounds with allergenic properties found in plants of the family Anacardiaceae, especially Toxicodendron spp. (e.g., poison oak, Chinese lacquer tree, poison ivy, poison sumac), Comocladia spp. (maidenplums), Metopium spp.
It can be synthesized from eugenol and has been used in the manufacture of vanillin. It may occur as either the cis (Z) or trans (E) isomer. Trans (E) isoeugenol is crystalline while cis (Z) isoeugenol is a liquid. [6] Isoeugenol is one of several phenolic compounds responsible for the mold-inhibiting effect of smoke on meats and cheeses. [7]
The plant and its oil contain diverse phytochemicals, including tannins, flavonoids, eugenol, caryophyllenes, carvacrol, linalool, camphor, and cinnamyl acetate, among others. [9] [10] One study reported that the plant contains an eponymous family of 10 neolignan compounds called tulsinol A-J. [11]