| Preferred name | anethum graveolens herb oil |
| Trivial Name | Dill oil |
| Short Description | essential oil obtained from the herbs and dried ripe fruits of the dill, anethum graveolens l., apiaceae |
| CAS Number | 8006-75-5 |
| Deleted CAS Number | 8016-06-6 |
| FEMA Number | 2383 |
| FDA UNII | Search |
| MDL | MFCD00240704 |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 8006-75-5 ; DILL, OIL (ANETHUM GRAVEOLENS L.) |
| Synonyms |
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| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
| FDA Substances Added to Food (formerly EAFUS): | View |
| Export Tariff Code: | 3301.29.6000 |
| MedlinePlusSupp: | View |
| Wikipedia: | View |
| FAO: | BASIC PRINCIPLES OF STEAM DISTILLATION |
| Material listed in food chemical codex | No |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.356 to 7.489 |
| Refractive Index | 1.479 to 1.497 @ 20 °C |
| Flash Point TCC Value | 48.89 °C TCC |
| Solubility | |
| fixed oils | Yes |
| paraffin oil | Yes |
| propylene glycol | Yes |
| water, 367.1 mg/L @ 25 °C (est) | Yes |
| water | No |
| glycerin | No |
| Odor Type: Herbal | |
| herbal, green, spicy, caraway, leafy, woody, vegetable, minty, sweet, dill, cooling | |
| Odor strength | medium , recommend smelling in a 10.00 % solution or less |
| Substantivity | 108 hour(s) at 100.00 % |
| Luebke, William tgsc, (1989) | At 10.00 % in dipropylene glycol. herbal green spicy caraway |
| Mosciano, Gerard P&F 23, No. 6, 57, (1998) | At 1.00 %. Minty, sweet, green dill, herbal, cooling, leafy |
| Flavor Type: Herbal | |
| dill, minty, woody, vegetable, camphoreous, herbal | |
| Mosciano, Gerard P&F 23, No. 6, 57, (1998) | At 2.00 ppm. Dill, minty, woody, vegetative, camphoreous, herbal |
| (data available) |
| Applications | |
| Odor purposes | Caraway seed , Cucumber , Dill weed , Herbal , Mint , Spice |
| Flavoring purposes | Caraway seed , Dill weed |
| Cosmetic purposes | Perfuming agents |
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 38 - Irritating to skin. S 02 - Keep out of the reach of children. S 24 - Avoid contact with skin. S 36 - Wear suitable protective clothing. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 4040 mg/kg Food and Cosmetics Toxicology. Vol. 14, Pg. 747, 1976. oral-mouse LDLo 3000 mg/kg Indian Journal of Pharmacy. Vol. 34, Pg. 69, 1972. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Chemical Toxicology. Vol. 20, Pg. 673, 1982. subcutaneous-mouse LD50 1350 mg/kg Veterinary Medical Journal Giza. Vol. 43, Pg. 167, 1995. | |
| Inhalation Toxicity: | |
| Not determined | |
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only) | |||
| D-carvone | Max. Found: 31.50 % and Reason: Sensitization | ||
| Recommendation for anethum graveolens herb oil usage levels up to: | |||
| 2.0000 % in the fragrance concentrate. | |||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 5.00000 | |
| beverages(nonalcoholic): | - | 1.60000 | |
| beverages(alcoholic): | - | 5.00000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 3.80000 | 8.00000 | |
| condiments / relishes: | - | 150.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 5.80000 | |
| fruit ices: | - | 5.80000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 9.90000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | 51.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| European Food Safety Authority (EFSA) reference(s): |
| Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy View page or View pdf |
| EPI System: View |
| ClinicalTrials.gov:search |
| Daily Med:search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):8006-75-5 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1993 |
| WGK Germany:2 |
| anethum graveolens l. herb oil |
| Chemidplus:0008006755 |
| RTECS:RJ3691500 for cas# 8006-75-5 |