8014-13-9

Cumin oil is produced from the ripe fruits (seeds) of Cuminum cyminum L. (Apiaceae). It is a clear brown liquid with a powerful diffusive green-spicy, slightly fatty odor and a spicy herbaceous green-fatty, slightly pungent flavor.
d²⁰₂₀ 0.900–0.940; n²⁰_D 1.490–1.5150; α²⁰_D +1 ° to +9 °; solubility 1 vol inmax. 8 vol 80% ethanol; carbonyl value corresponding to a calculated content of 45–58% of cuminaldehyde.
Cumin oil is produced mainly in India and in smaller quantities in Egypt, Morocco, and Iran. Annual production quantities may be ±10 t. It is used in very small amounts in green aldehydic fragrance compositions and for flavoring seasonings, pickles, meat sauces of oriental and Asian types.
In addition to somemonoterpene hydrocarbons, the main constituents that also determine the sensory properties are cuminaldehyde (15–46%), p-1,3-menthadien-7-al (2.8–22%), and p-1,4-menthadien-7-al ( 1.5–16%).

The oil is obtained by steam distillation of the finely comminuted seeds in average yields of about 3%. Its odor is extremely powerful, diffusive, green-spicy, slightly fatty, but at the same time not sharp or pungent, almost soft and mellow. The softness is one of the characteristics of cumin oil and is difficult to reproduce artificially with cumin aldehyde.

The oil is a yellow-amber liquid that tends to darken on aging. The oil is quite sensitive to daylight, air, moisture and metals as well as alkali.

Found in the seeds of Cuminum cyminum L. (Fam. Umbelliferae).

Extractives and their physically modified derivatives. Cuminum cyminum, Umbelliferae.

By steam distillation of the crushed dried fruit of Cuminum cyminum L.

The volatile oil is primarily composed of cuminaldehyde (up to 60%). Besides cuminaldehyde, it also contains α- and β-pinene, p-cymene, β-phellandrene and cuminyl alcohol.