Cumin Oil CAS 8014-13-9

Introduction：Basic information about Cumin Oil CAS 8014-13-9, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.

Cumin Oil Basic information

• Product Name: Cumin Oil
• Synonyms: Oils,cumin;oils,cuminumcyminum;CUMIN OIL;FEMA 2340;CUMINUM CYMINUM (CUMIN) SEED OIL;Cuminoil/Cuminumcymicum;Cuminseed;CUMINOIL,FCC
• CAS: 8014-13-9
• MW: 0
• EINECS: 616-945-2
• Mol File: Mol File

Cumin Oil Chemical Properties

• density: 0.925 g/mL at 25 °C
• FEMA: 2340 | CUMIN (CUMINUM CYMINUM L.)
• refractive index: n20/D1.505
• Fp: 53℃
• form: liquid
• Odor: at 100.00 %. cumin
• Odor Type: spicy
• Cosmetics Ingredients Functions: FRAGRANCE TONIC PERFUMING
• EPA Substance Registry System: Cumin oil (8014-13-9)

Safety Information

• Hazard Codes: Xn,N
• Risk Statements: 10-36/37/38-43-51/53-65
• Safety Statements: 24/25-36/37/39-61-62
• RIDADR: UN 1993C 3 / PGIII
• WGK Germany: 2
• RTECS: GS1305000
• TSCA: TSCA listed
• Hazardous Substances Data: 8014-13-9(Hazardous Substances Data)
• toxicity: The acute oral LD₅₀ value in rats was reported as 2.5 ml/kg (2.0-3.1 ml/kg) (Shelanski, 1972). The acute dermal LD₅₀ value in rabbits was reported as 3.56 ml/kg (2.92-4.35 ml/kg) (Shelanski, 1972).

Cumin Oil Usage And Synthesis

Application

Cumin Oil is used as a spice blending agent, primarily in meat flavoring. It is widely used in meat processing, as well as in marinades, jams, cheeses, soups, cakes, and breads. It is also a key ingredient in famous Indian curry powder.

Description

Cuminum Cyminum Seed Oil is the volatile oil expressed form the seeds of the Cumin, Cuminum cyminum L., Umbelliferae

Chemical Properties

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 pungentflavor.
d²⁰₂₀ 0.900–0.940; n²⁰_D 1.490–1.5150; α²⁰_D +1 ° to +9 °; solubility 1 vol inmax. 8 vol80% 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 invery small amounts in green aldehydic fragrance compositions and for flavoringseasonings, pickles, meat sauces of oriental and Asian types.
In addition to somemonoterpene hydrocarbons, the main constituents that alsodetermine 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%).

Chemical Properties

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

Physical properties

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.

Occurrence

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

Preparation

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

Definition

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

Essential oil composition

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

Safety Profile

Moderately toxic by ingestion and skin contact. A skin irritant. Mutation data reported. When heated todecomposition it emits acrid smoke and irritating fumes.