Oils, dill
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Oils, dill
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CAS No:
8006-75-5
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Chemical Name:
Oils, dill
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Synonyms:
Oils,dill;American dillweed oil;Dill herb oil;Dill oil;Oil of dill;Dillweed oil;Dill seed oil European;Dill seed oil;Dill oil Indian;Dill seed oil,Indian;8016-05-5;8016-06-6
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CAS No:
Description
Dill weed oil, which is the most important, is obtained by steam distillation of the dill weed (herb) before the fruits becomemature. Itsmain constituents are ??-phellandrene (10–20%), limonene (30–40%), carvone (30–40%), and the so-called (+)-dill ether (up to 10%). The latter is responsible for the typical organoleptic properties of the dill plant and, thus, of dill weed oil. Annually, ～150 t are produced mainly in the United States and Canada, smaller quantities come from Eastern Europe (Bul
Oils, dill Use and Manufacturing
Due to different origins of raw materials, there are three types of commodities. One is European dill seed oil, which is obtained from dried fruits or seeds of Anethum graveolens, a perennial herbaceous plant in the Umbelliferae family, which is crushed and steam distilled, with a yield of 2.5% to 4%; the second is Indian dill seed oil is obtained by steam distillation of immature fruits of Indian dill (Anethum 5D); the third is American dill seed oil, which is obtained from freshly picked dill (Anethum graveolens) stems and leaves And seeds are obtained by steam distillation.
Spices. Widely used in pickled products, bread, sauces, curry powder, sausages, etc.
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