8000-42-8

Caraway oil is obtained by steam distillation of crushed caraway seeds from Carum carvi L. (Apiaceae). It is a colorless to yellow liquid with a characteristic caraway odor and a mild-spicy taste.
d²⁰₂₀ 0.901–0.920; n²⁰_D 1.4840–1.4890; α²⁰_D +67° to +80°; solubility: 1 vol in ≤8 vol 80% ethanol. Carbonyl value 179–243 corresponding to a carbonyl content calculated as carvone: 48–65%.
The major constituents of common caraway oil are (+)-limonene and (+)-carvone, which together may make up more than 95% of the oil. (+)-Carvone is the essential odor component.
Caraway oil is produced, for example, inHungary and Egypt. Annual production is >10 t. It is used primarily for flavoring food and alcoholic beverages.

The oil is steam-distilled from the dried, crushed, ripe fruits. It is offered in markets in at least two grades: crude and double rectified. The crude oil has an initial note of nauseating, almost amine-like type; the rectified oil does not have this odor.

Yellowish liquid. Insoluble in water; soluble in alcohol.The oil obtained from the caraway seed. The chief components are carvone and d-limonene.

A colorless to pale-yellow liquid; darkens and thickens with age.

Extractives and their physically modified derivatives. Carum carvi, Umbelliferae.