Cardamom Oil CAS 8000-66-6
Introduction：Basic information about Cardamom Oil CAS 8000-66-6, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
Cardamom Oil Basic information
| Product Name: | Cardamom Oil |
| Synonyms: | Oils,cardamom;FEMA 2241;CARDAMOM OIL;CARDAMON;CARDAMON OIL;ELETTARIA CARDAMOMUM SEED OIL;CARDAMOM OIL FCC;Elettaria Cardamomum |
| CAS: | 8000-66-6 |
| MF: | |
| MW: | 0 |
| EINECS: | 000-000-0 |
| Product Categories: | |
| Mol File: | Mol File |
Cardamom Oil Chemical Properties
| alpha | Angular rotation: +22 to +44° |
| Boiling point | 188 °C/760 mmHg (lit.) |
| density | 0.924 g/mL at 25 °C (lit.) |
| FEMA | 2241 | CARDAMOM SEED OIL (ELETTARIA CARDAMOMUM (L.) MATON) |
| refractive index | n |
| Fp | 134 °F |
| Odor | at 100.00 %. warm spicy camphor medical eucalyptus balsam woody |
| Odor Type | spicy |
| Optical Rotation | [α]20/D +27°, neat |
| biological source | Elettaria cardamomum (L.) |
| Major Application | flavors and fragrances |
| Cosmetics Ingredients Functions | TONIC PERFUMING FRAGRANCE |
| EPA Substance Registry System | Oils, cardamom (8000-66-6) |
Safety Information
| RIDADR | UN 1993 3/PG 3 |
| WGK Germany | 2 |
| RTECS | FH4550300 |
| TSCA | TSCA listed |
| Storage Class | 3 - Flammable liquids |
| Hazard Classifications | Flam. Liq. 3 |
| Chemical Properties | Cardamom oil is obtained by steam distillation of the seeds of Elettaria cardamomum(L.) Maton (Zingiberaceae). It is a colorless or very pale yellow liquidwith an aromatic, penetrating, slightly camphoraceous odor and a persistent, pungent,strongly aromatic taste. It is produced from cultivated or wild plants in themountainous regions of Southern India (20 t/yr) and in Guatemala (10 t/yr). d2020 0.919–0.936/0.920–0.940;n20D 1.4600–1.4680/1.4600–1.4670; α20D +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 unsaturatedaliphatic 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. |
| Chemical Properties | 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 considerablyreduce the yields. The oil from “green” types of cardamom smells more of cineole than does an oil from the bleached orpale-yellow, straw-colored cardamom (fruits). The oil has an aromatic, penetrating, somewhat camphoraceous odor of cardamom anda pungent, strongly aromatic taste. |
| Physical properties | It is a colorless or very pale-yellow liquid. The oil is affected by light and is miscible withalcohol. |
| Uses | Flavoring in baked goods, confectionery, coffee, tea; component of curry powder and garam masala. Pharmaceutic aid (flavor). Fragrance component of perfumes, soaps, lotions. |
| Uses | 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. |
| Definition | Extractives and their physically modified derivatives. Elettaria cardamomum, Zingiberaceae. |
| Biochem/physiol Actions | Taste at 5 ppm |
| Safety Profile | Mildly toxic by ingestion. Mutation data reported. When heated to decomposition it emits acrid smoke and fumes. |
Cardamom Oil Preparation Products And Raw materials
| Raw materials | GINGER |
