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carum carvi fruit oil
Carum carvi fruit oil is an essential oil distilled from the ripe seeds of caraway, exhibiting a medium herbal odor and flavor used in flavoring and perfumery.
General Material Description
Carum carvi fruit oil, commonly known as caraway oil, is a natural essential oil obtained by steam distillation of the dried, ripe seeds of Carum carvi L., a member of the Apiaceae family. This oil is characterized by a medium-strength herbal odor with spicy, minty, and balsamic nuances, often described as reminiscent of rye bread and carrot-like notes due to its carvone content. Synonyms for this oil include caraway seed essential oil, caraway balkans EO, and carum carvi l. seed oil. It appears as a clear to slightly yellow liquid and is widely used for both flavor and fragrance applications. Caraway oil is documented and linked in controlled vocabularies such as PubChem, facilitating deeper scientific reference. The oil is primarily sourced from caraway seeds grown in Europe and surrounding regions.
Occurrence, Applicability & Potential Uses
Carum carvi fruit oil naturally occurs in the seeds of the caraway plant, Carum carvi L., which is cultivated primarily in Europe and parts of Asia. Its characteristic aroma and flavor have led to its inclusion in various products, particularly as a flavoring agent in food items like rye bread and baked goods. Additionally, it serves as a fragrance component in perfumes and cosmetic products due to its herbal and spicy scent profile. Standards such as FEMA (US) govern its usage levels, with the oil classified under flavor and fragrance agents. The oil is commonly incorporated within complex perfume bouquets, contributing herbal, spicy, and balsamic notes, as well as in formulations aiming to mimic rye bread or spice aromas. Its potential uses extend to fragrance blends that include floral, oriental, and woody accords.
Physico-Chemical Properties Summary
Carum carvi fruit oil is a clear liquid with a specific gravity ranging from 0.90 to 0.91 at 25°C and a refractive index between 1.479 and 1.4952 at 20°C. The oil boils between 193°C and 231°C at standard atmospheric pressure (760 mm Hg). Its flash point is approximately 56.7°C (134°F), indicating moderate flammability requiring careful handling and storage. The oil shows solubility in alcohol and limited solubility in water, with a noted estimate of 367.1 mg/L at 25°C. Stability tests indicate its retention without significant discoloration in media such as shampoos, soaps, and detergents. Recommendations include storing in tightly sealed containers in cool and dry conditions protected from heat and light, with a typical shelf life of at least 24 months. These properties influence formulation parameters by defining solvent compatibility, volatility, and storage conditions essential for maintaining the oil’s organoleptic characteristics and stability in various applications.
FAQ
What is carum carvi fruit oil and how is it produced?
Carum carvi fruit oil, commonly called caraway oil, is an essential oil extracted from the dried, ripe seeds of the caraway plant, Carum carvi L. It is obtained mainly through steam distillation. The oil contains characteristic aroma compounds such as carvone, imparting a medium herbal, spicy, and balsamic scent. It appears as a clear to slightly yellow liquid and is widely used for its distinctive flavor and fragrance.
Where is caraway oil commonly used and what are its typical applications?
Caraway oil is primarily employed as a flavoring and fragrance agent. In the food industry, it enhances items like rye bread and baked goods with its herbal and spicy notes. In perfumery and cosmetics, it contributes herbal and spicy nuances to complex fragrance compositions. The oil is incorporated within fragrances featuring floral, oriental, and woody accords and is regulated for use levels by organizations such as FEMA (US) to ensure safe application.
What safety considerations and regulations pertain to carum carvi fruit oil?
Carum carvi fruit oil is classified as a combustible liquid with moderate flammability. It may cause skin irritation or sensitization and is harmful upon skin contact. Safety guidelines advise storing the oil away from heat and ignition sources, using protective clothing, and avoiding contact with eyes. Regulations from IFRA (Global) provide recommended maximum usage levels in fragrances to mitigate sensitization risks. Additionally, FEMA (US) classifies it as generally recognized as safe (GRAS) for flavor use within specified limits. Proper adherence to safety data sheets and local regulations is necessary during handling and formulation.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
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| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
Other Information
| FDA Substances Added to Food (formerly EAFUS): | View |
| Export Tariff Code: | 3301.29.5005 |
| Typical G.C. | |
| Wikipedia: | View |
| FAO: | BASIC PRINCIPLES OF STEAM DISTILLATION |
General Material Information
| Preferred name | carum carvi fruit oil |
| Trivial Name | Caraway oil |
| Short Description | caraway seed oil |
| CAS Number | 8000-42-8 |
| FEMA Number | 2238 |
| FDA UNII | C2J9B08Q3I |
| MDL | MFCD00146295 |
| COE Number | 112 |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 8000-42-8 ; CARAWAY, OIL (CARUM CARVI L.) |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.489 to 7.572 |
| Refractive Index | 1.479 to 1.4952 @ 20 °C |
| Boiling Point | 193 to 231°C @ 760 mm Hg |
| Flash Point TCC Value | 56.67 °C TCC |
| Shelf life | 24 months (or longer if stored properly.) |
| Storage notes | Store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Solubility | |
| alcohol | Yes |
| water, 367.1 mg/L @ 25 °C (est) | Yes |
| water | No |
| Stability | |
| bath foam | Unspecified |
| detergent | Unspecified |
| non-discoloring in most media | Unspecified |
| shampoo | Unspecified |
| soap | Unspecified |
Organoleptic Properties
| Odor Type: Herbal | |
| fresh, herbal, spicy, minty, balsamic, bread rye bread, seedy, carrot, carvone | |
| Odor strength | medium |
| Substantivity | 20 hour(s) at 100.00 % |
| Luebke, William tgsc, (1982) | At 100.00 %. fresh herbal spicy minty balsamic rye bread seedy carrot carvones |
| Flavor Type: Herbal | |
| herbal, spicy, savory, minty, balsamic, carrot, carvone | |
| Luebke, William tgsc, (1982) | Herbal spicy savory minty balsamic carrot carvones |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Acacia , Agate , Allspice , Almond , Amber , Apple blossom , Baby powder , Balsam , Bay rum , Bouquet , Carnation , Cedarwood , Christmas , Cinnamon , Citrus , Fennel , Fig , Fir balsam , Floral , Frangipani plumeria , Heather , Herbal , Hollyberry , Jasmin , Juniper berry , Lavender , Lotus , Melon , Musk , Ocean sea , Oriental , Passion fruit , Plum , Rose tea rose , Spice , Tobacco , Tuberose , Violet , Windsor soap , Yew , Ylang ylang |
| Flavoring purposes | Bread rye bread |
| Other purposes | Fir |
| Cosmetic purposes | Fragrance , Perfuming agents |
Safety Information
Safety information
| European information : | |
| Most important hazard(s): | |
| Xi N - Irritant, Dangerous for the environment. | |
| R 10 - Flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. R 43 - May cause sensitisation by skin contact. R 50/53 - Very toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 25 - Avoid contact with eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing. S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| Flammable liquids (Category 4), H227 Acute toxicity, dermal (Category 4), H312 | |
| GHS Label elements, including precautionary statements | |
| Pictogram |  |
| Signal word | Warning |
| Hazard statement(s) | |
| H227 - Combustible liquid H312 - Harmful in contact with skin | |
| Precautionary statement(s) | |
| P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking. P264 - Wash skin thouroughly after handling. P280 - Wear protective gloves/protective clothing/eye protection/face protection. P302 + P352 - IF ON SKIN: wash with plenty of soap and water. P312 - Call a POISON CENTER or doctor/physician if you feel unwell. P363 - Wash contaminated clothing before reuse. P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction. P403 + P235 - Store in a well-ventilated place. Keep cool. P501 - Dispose of contents/ container to an approved waste disposal plant. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 3500 mg/kg Food and Cosmetics Toxicology. Vol. 11, Pg. 1051, 1973. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 1780 mg/kg Food and Cosmetics Toxicology. Vol. 11, Pg. 1051, 1973. | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| 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 | |||
| IFRA Other Specification: | |||
| contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only) | |||
| citronellol | Max. Found: trace to | ||
| D-carvone | Max. Found: 59.00 % and Reason: Sensitization | ||
| perillaldehyde | Max. Found: 0.1 % and Reason: Sensitization | ||
| Recommendation for carum carvi fruit oil usage levels up to: | |||
| 10.0000 % 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: | - | 150.00000 | |
| beverages(nonalcoholic): | - | 29.00000 | |
| beverages(alcoholic): | - | 140.00000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 0.80000 | |
| condiments / relishes: | - | 38.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 49.00000 | |
| fruit ices: | - | 49.00000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 86.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | 34.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
Safety references
| European Food Safety Authority (EFSA) reference(s): |
| Scientific Opinion on the safety assessment of carvone, considering all sources of exposure View page or View pdf |
| EPI System: View |
| ClinicalTrials.gov:search |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):8000-42-8 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 2319 |
| WGK Germany:3 |
| carum carvi l. seed oil |
| Chemidplus:0008000428 |
| RTECS:EY6300000 for cas# 8000-42-8 |