| Identification | Back Directory | [Name]
Cumin Oil | [CAS]
8014-13-9 | [Synonyms]
CUMIN OIL
FEMA 2340
Cuminseed
Oils,cumin
CUMINOIL,FCC
Cumin Seed Oil
oils,cuminumcyminum
Cumin Oil USP/EP/BP
Essential oils, cuMin
Cumin seed oil, natural
Cuminoil/Cuminumcymicum
CUMIN (CUMINUM CYMINUM L.)
CUMINUM CYMINUM (CUMIN) SEED OIL
Cumin Seed Oil extrapure, aldehyde 28% | [EINECS(EC#)]
283-881-6 | [MDL Number]
MFCD00240700 |
| Safety Data | Back Directory | [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 | [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. | [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). |
| Hazard Information | Back Directory | [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 pungent
flavor.
d2020 0.900–0.940; n20D 1.490–1.5150; α20D +1 ° to +9 °; solubility 1 vol inmax. 8 vol
80% 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 in
very small amounts in green aldehydic fragrance compositions and for flavoring
seasonings, pickles, meat sauces of oriental and Asian types.
In addition to somemonoterpene hydrocarbons, the main constituents that also
determine 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 is
extremely powerful, diffusive, green-spicy, slightly fatty, but at the same time not sharp or pungent, almost soft and mellow. The softness
is 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). | [Definition]
Extractives and their physically modified derivatives. Cuminum cyminum, Umbelliferae. | [Preparation]
By steam distillation of the crushed dried fruit of Cuminum cyminum L. | [Essential oil composition]
The volatile oil is primarily composed of cuminaldehyde (up to 60%). Besides cuminaldehyde, it also
contains α- and β-pinene, p-cymene, β-phellandrene and cuminyl alcohol. |
| Questions And Answer | Back Directory | [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. |
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