Dill Oil
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Dill Oil
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CAS No:
8006-75-5
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Chemical Name:
Dill Oil
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Synonyms:
OIL, DILLWEED;americandillweedoil;anethioil;anethumgraveolens,oil;dillfruitoil;dilloilindian;dillseedoil,indian;dillseedoileuropean
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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
Extractives and their physically modified derivatives. Anethum graveolens, Umbelliferae.
Mildly toxic by ingestion. A skin irritant. Mutation data reported. When heated to decomposition it emits acrid smoke and fumes.
Characteristics
Dill weed oil: American dill weed oil is a pale-yellow to yellow liquid. Dill seed oil: The oil is a slightly yellow liquid.
0.888 g/mL at 25 °C
189 °C (lit.)
147 °F
n20/D1.483(lit.)
at 100.00 %. dill
Dill Oil 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.
flavors and fragrances
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