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Celery oil

Celery oil structure

CAS No:
8015-90-5
Chemical Name:
Celery oil
Synonyms:
Oils,celery;Celery oil;Celery seed oil;Oil of celery;Oils,Apiumgraveolens
Categories:
Flavors and Fragrances > Natural Spices

Description

From steam distillation of fruit and seed of Apium graveolens L. Yellow to green-brown liquid; aromatic odor. Sol in fixed oils, mineral oil; slightly sol in propylene glycol; insol in glycerin. Celery seed oil is obtained by steam distillation of the crushed, ripe seeds of field-grown celery, Apium graveolens L. (Apiaceae). It is produced in India in a quantity of ～20 t/yr and is an almost colorless to brownish-yellow liquid with a characteristic, pervasive, sweet–spicy, long-lasting odor. d

Characteristics

Density：

0.88 g/mL at 25 °C(lit.)

Boiling Point：

183 °C(lit.)

Flash Point：

135 °F

Refractive Index：

n20/D 1.482(lit.)

Toxicity：

Oral-Rat LD50 > 5000 mg/kg

Flammability characteristics：

Flammable, spicy and irritating smoke emitted from the fire

Safety Information

Transport codes：

UN 1993 3/PG 3

wgk germany：

hazard class code：

safety instructions：

16-36

RTECS Number：

RJ3690450

Storage features：

Warehouse low temperature, ventilated, dry

Hazard Statements：

H226

Toxicity

Toxicity class：

practically nontoxic

Celery oil Use and Manufacturing

Methods of Manufacturing

It is derived from the fruits or seeds of Apium graueolens, an annual herb of the Umbelliferae family, through steam distillation. The yield is 1.9%～2.5%. The whole herb can also be distilled, and the yield is about 0.1%. Mainly produced in France, Holland, Hungary, etc., and also produced in various parts of our country.

Uses

my country~"s GB 2760-96 stipulates that it is allowed to use edible spices. seasoning. Mainly used in soups, sauces, kimchi and meat flavors.

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