CANANGA OIL
Source: Cananga odorata J. D. Hook. &
Thompson (syn. Canangium odoratum
Baill. formamacrophylla) (Family Anno-
naceae).
GENERAL DESCRIPTION
Large tree with fragrant flowers; native to is-
lands of tropical Asia (Java, Malaysia, the
Philippines, the Moluccas, etc.). The oil is
obtained by water distillation of the flowers.
Asimilaressentialoil,ylangylangoil(seeylang
ylangoil), is obtained in a similar manner from
Canangium odoratumBaill. formagenuina.
CHEMICAL COMPOSITION
Contains mainlyb-caryophyllene, benzyl ac-
etate, benzyl alcohol, farnesol,a-terpineol,
borneol, geranyl acetate, methyl salicylate,
benzaldehyde, safrole, linalool, eugenol, iso-
eugenol, limonene, and other minor compo-
nents totaling over 100 compounds (MASADA).^1
PHARMACOLOGY AND BIOLOGICAL
ACTIVITIES
Cananga oil is nontoxic, except for causing
irritation when applied full strength to rabbit
skin.^2
USES
Medicinal, Pharmaceutical, and Cosmetic.
Used as a fragrance component in soaps,
detergents, creams, lotions, and perfumes (es-
pecially men’s fragrances). Maximum use
level reported is 0.8% in perfumes.^2
Food. Usedasaflavoringredientinalcoholic
and nonalcoholic beverages, frozen dairy des-
serts,candy,bakedgoods,andgelatinsandpud-
dings,withhighestaveragemaximumuselevel
ofabout0.003%(32.3 ppm)inthelastcategory.
COMMERCIAL PREPARATION
Oil official in F.C.C.
Regulatory Status. GRAS (§ 182.20).
REFERENCES
See the General References forARCTANDER;BAILEY2;FEMA;FURIA AND BELLANCA;GUENTHER;MASADA.
- R. N. Duve et al.,Int. Flav. Food Addit.,
6 , 341 (1975).
2. D. L. J. Opdyke,Food Cosmet. Toxicol.,
11 , 1049 (1973).
CAPSICUM
Source: Capsicum frutescens L.; C. an-
nuumL. and its varieties;C. chinense
Jacq. (syn. C. angulosum Mill.); C.
baccatum L. var. pendulum (Willd.)
Eshbaugh (syn. C. pendulum Willd.);
C. pubescens Ruiz & Pavon. (Family
Solanaceae).
Common/vernacular names: Capsicum,
cayenne pepper, paprika, red pepper,
Tabasco pepper, hot pepper, chili
pepper.
GENERAL DESCRIPTION
There has been much dispute and confusion
regarding the classification ofCapsicum.All
peppers, hot and mild (not to be confused with
blackandwhitepepper),havebeenatonetimeor
another considered as fruits of a single species,
C.annuumanditsvarieties,oroftwospecies,C.
annuumandC. frutescens, and their varieties
(ARCTANDER;BAILEY2;UPHOF). Currently, five
majorCapsicumspecies and their varieties are
recognized:C. frutescens, C. chinense, C. bac-
catum, C. pubescens,andC. annuum(DE SMET;
ROSENGARTEN;TERRELL).
132 Capsicum
