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CORIANDER OIL

CAS No.8008-52-4
Chemical Name:CORIANDER OIL
CBNumber:CB7372728
Molecular Formula:
Formula Weight:0
MOL File:Mol file

CORIANDER OIL Property

alpha aD25 +8 to +15°
Boiling point 193 °C(lit.)
Density 0.868 g/mL at 25 °C(lit.)
FEMA 2334 | CORIANDER OIL (CORIANDRUM SATIVUM L.)
refractive index n20/D 1.465(lit.)
Flash point 145 °F
Odor at 100.00 %. sweet spicy herbal floral
Odor Type herbal
optical activity [α]20/D +11.0°, neat
Substances Added to Food (formerly EAFUS) CORIANDER, OIL (CORIANDRUM SATIVUM L.)
EWG's Food Scores 1
FDA UNII 7626GC95E5
EPA Substance Registry System Oils, coriander (8008-52-4)
UNSPSC Code 12352200
NACRES NA.24

Safety

WGK Germany :2
RTECS :GM3150000
Toxicity :The acute oral LD₅₀ in rats was reported to be 4.13 g/kg (2.48-6.14 g/kg) (Hart, 1971). The acute dermal LD₅₀ in rabbits was reported to be > 5 g/kg (Hart, 1971).

Hazard and Precautionary Statements (GHS)

Symbol(GHS)
Signal wordDanger
Hazard statements H317-H315-H411-H304
Precautionary statements P261-P272-P280-P302+P352-P333+P313-P321-P363-P501-P264-P280-P302+P352-P321-P332+P313-P362

CORIANDER OIL Price More Price(1)

Brand: ottokemi
Product number: C 2513
Product name : Coriander oil, natural
Purity:
Packaging: 1kg
Price: ₹40059
Updated: 2022/05/26
Buy: Buy

CORIANDER OIL Chemical Properties,Usage,Production

Chemical Properties Obtained by steam distillation of the dried fully ripe fruits (seeds), which are comminuted just before distilling; yields range between 0.3 and 1.1%. It has a characteristic odor of linalool. It has a mild, sweet, warm, aromatic flavor. The floral–balsamic undertone and peppery–woody, suave top note are characteristic features of this delightful fragrance.
Chemical Properties Coriander oil is obtained by steam distillation of ripe fruits of Coriandrum sativum L. (Apiaceae). It is an almost colorless to pale yellow liquid with a characteristic odor, reminiscent of linalool.
d²⁰₂₀ 0.862–0.878; n²⁰_D 1.4620–1.4700; α²⁰_D +7 ° to +13 °; acid number: max. 3.0; content of linalool by GC: 65–78% .
The main component of coriander oil is (3S)-(+)-linalool (“coriandrol”). Mono- and polyunsaturated fatty aldehydes, although minor components, contribute to the characteristic aroma of the oil because of their powerful odor. In contrast to the seed oil, coriander leaf oil contains these aldehydes as main constituents, for example, 2-decenal and 2-dodecenal.
Coriander is mainly cultivated in Eastern Europe (Russia, Ukraine, Hungary), India, and Egypt. In the Soviet era, Russian Coriander oil was produced in large amounts (600 t/yr) for the isolation of linalool as raw material for the domestic fragrance industry. Today, coriander seed and leaf oils are produced on a much smaller scale of some 10 t and are used for flavoring seasoning mixtures and in perfume compositions.
Physical properties The oil is a clear, mobile, colorless to light-yellow liquid.
Occurrence Found in the fruit of Coriandrum sativum L. (Fam. Umbelliferae)
Uses coriander oil (Coriandrum sativum) is used in the appropriate mixture and dosage, it can work with other natural oils and extracts as a preservative. It also serves as a deodorant. Coriander oil is produced from the distillation of the fruit (the so-called seeds), which contains about 1 percent of volatile oil, the active constituent. The fruit also contains malic acid. Coriander oil can cause allergic reactions.
Uses Flavoring in foods; component of spice blends such as curry powder.
Definition Extractives and their physically modified derivatives. Coriandrum sativum, Umbelliferae.
Preparation By steam-distillation of the dried ripe fruit.
Essential oil composition The main constituents of the oil include d- and dl-alpha-pinene, beta-pinene, dipentene, p-cymene, d-linalool, aldehyde C10, geraniol and acetic acid.
Safety Profile Moderately toxic by ingestion. Mutation data reported. A skin irritant. When heated to decomposition it emits acrid smoke and fumes.