Cardamom Oil

Bezeichnung:Cardamom Oil

CAS-Nr8000-66-6

Englisch Name:Cardamom Oil

CBNumberCB5685583

Molgewicht0

MOL-DateiMol file

Cardamom Oil physikalisch-chemischer Eigenschaften

Siedepunkt	188 °C/760 mmHg (lit.)
alpha	Angular rotation: +22 to +44°
Dichte	0.924 g/mL at 25 °C (lit.)
FEMA	2241 \| CARDAMOM SEED OIL (ELETTARIA CARDAMOMUM (L.) MATON)
Brechungsindex	n20/D 1.464(lit.)
Flammpunkt	134 °F
Geruch (Odor)	at 100.00 %. warm spicy camphor medical eucalyptus balsam woody
Geruchsart	spicy
Optische Aktivität	[α]20/D +27°, neat
EPA chemische Informationen	Oils, cardamom (8000-66-6)

Sicherheit

RIDADR	UN 1993 3/PG 3
WGK Germany	2
RTECS-Nr.	FH4550300

Gefahreninformationscode (GHS)

Cardamom Oil Chemische Eigenschaften,Einsatz,Produktion Methoden

Chemische Eigenschaften
The volatile oil is distilled from the comminuted seeds with an average yield of 5%. The seeds are enclosed in husks (hulls) and removed from the odorless hulls shortly before distillation because the essential oil is extremely volatile and can considerably reduce the yields. The oil from “green” types of cardamom smells more of cineole than does an oil from the bleached or pale-yellow, straw-colored cardamom (fruits). The oil has an aromatic, penetrating, somewhat camphoraceous odor of cardamom and a pungent, strongly aromatic taste.
Chemische Eigenschaften
Cardamom oil is obtained by steam distillation of the seeds of Elettaria cardamomum (L.) Maton (Zingiberaceae). It is a colorless or very pale yellow liquid with an aromatic, penetrating, slightly camphoraceous odor and a persistent, pungent, strongly aromatic taste. It is produced from cultivated or wild plants in the mountainous regions of Southern India (20 t/yr) and in Guatemala (10 t/yr).
d²⁰₂₀ 0.919–0.936/0.920–0.940;n²⁰_D 1.4600–1.4680/1.4600–1.4670; α²⁰_D +22° to +41°/+24 ° to +39° (Asian/Central American oils); solubility: 1 vol in ≤3 vol 70% ethanol.
The major components of cardamom oil are 1,8-cineole (23–33%/27–35%) and α-terpinyl acetate (32–42%/35–45%). Trace constituents such as unsaturated aliphatic aldehydes may be important for the typical aroma.
Cardamomoil is used primarily for seasoning foods, in alcoholic beverages, and, in small dosages, also occasionally in perfumery.
Physikalische Eigenschaften
It is a colorless or very pale-yellow liquid. The oil is affected by light and is miscible with alcohol.
Verwenden
cardamom oil (Elettaria cardamomum) is credited with antiseptic, stimulating, and deodorant properties. This is a large perennial herb that yields cardamom seeds containing volatile oil, fixed oil, potassium salt, a coloring principle, starch, nitrogenous mucilage, ligneous fiber, an acrid resin, and ash. The volatile oil contains terpenes, terpineol, and cineol.
Verwenden
Flavoring in baked goods, confectionery, coffee, tea; component of curry powder and garam masala. Pharmaceutic aid (flavor). Fragrance component of perfumes, soaps, lotions.
Definition
Extractives and their physically modified derivatives. Elettaria cardamomum, Zingiberaceae.
Biochem/physiol Actions
Taste at 5 ppm
Sicherheitsprofil
Mildly toxic by ingestion. Mutation data reported. When heated to decomposition it emits acrid smoke and fumes.

Cardamom Oil Upstream-Materialien And Downstream Produkte

Cardamom Oil Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

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