8008-52-4

Basic information

• Product Name: CORIANDER OIL
• Synonyms: FEMA 2334;CORIANDER HERB (CILANTRO) OIL;CORIANDER OIL;oilofcoriander;Oils,coriander;CORIANDRUM SATIVUM (CORIANDER) FRUIT OIL;CORIANDER OIL FCC;CorianderoilexCoriandrumsativum,CorianderSeedOil
• CAS NO: 8008-52-4
• Molecular Weight: 0
• Product Categories: Alphabetical Listings;C-DFlavors and Fragrances;Essential Oils;Flavors and Fragrances
• Mol File: 8008-52-4.mol
• Article Data: 0

Chemical Properties

• Boiling Point: 193 °C(lit.)
• Flash Point: 145 °F
• Appearance: /
• Density: 0.868 g/mL at 25 °C(lit.)
• Refractive Index: n20/D 1.465(lit.)
• CAS DataBase Reference: CORIANDER OIL(CAS DataBase Reference)
• NIST Chemistry Reference: CORIANDER OIL(8008-52-4)
• EPA Substance Registry System: CORIANDER OIL(8008-52-4)

Safety Data

• Hazard Codes: Xi:Irritant
• Statements: R36/37/38: Irritating to eyes, respiratory system, and skin.; R43: - May cause sensitisation by skin contact.
• Safety Statements: S02:Keep out of the reach of children.; S26:In case of contact with eyes, rinse immediately with plenty of water and seek
• WGK Germany: 2
• RTECS: GM3150000
• Hazardous Substances Data: 8008-52-4(Hazardous Substances Data)

Usage

Chemical Properties

Different sources of media describe the Chemical Properties of 8008-52-4 differently. You can refer to the following data:
1. 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; n20D 1.4620–1.4700; α20D +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.
2. 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.

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

Different sources of media describe the Uses of 8008-52-4 differently. You can refer to the following data:
1. Flavoring in foods; component of spice blends such as curry powder.
2. 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.

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.