Cardamom Oil

Химические свойства

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.

Физические свойства

It is a colorless or very pale-yellow liquid. The oil is affected by light and is miscible with alcohol.

Использование

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.

Профиль безопасности

Mildly toxic by ingestion. Mutation data reported. When heated to decomposition it emits acrid smoke and fumes.