dill weed oil reunion

Dill weed oil reunion is a botanical essential oil obtained by steam distillation from the herbs and dried ripe fruits of Anethum graveolens L., a member of the Apiaceae family. This oil appears as a clear to pale yellow liquid with a characteristic herbal green spicy aroma. Sensory notes include fresh, minty, and sweet herbal dill aspects that lend distinctive flavor and fragrance qualities. Known also as dill oil and by several synonyms related to its botanical source, this oil is widely utilized in flavor and fragrance formulations. The controlled vocabulary reference for this material can be found in PubChem under Anethum graveolens herb oil. The oil is sourced primarily from the fresh and dried parts of the dill plant cultivated in Reunion and other regions.

Dill weed oil reunion naturally occurs in the dill plant, Anethum graveolens L., commonly grown for culinary and medicinal uses. It finds application mainly as a flavor and fragrance agent in the food and cosmetic industries, contributing herbal notes to numerous products. This essential oil is incorporated into formulations such as baked goods, beverages, chewing gum, condiments, and perfuming agents. The flavor and fragrance applications are governed by standards such as FEMA (US), which assigns dill oil the number 2383 and confirms its use as a generally recognized as safe flavoring substance. Its sustained herbal odor with a substantivity of approximately 108 hours at full concentration supports its value in long-lasting fragrance compositions.

Dill weed oil reunion exhibits physical and chemical properties that influence its handling and formulation. It has a specific gravity ranging from 0.884 to 0.9 at 25 °C, indicating a density slightly less than water. Its refractive index varies between 1.479 and 1.497 at 20 °C, typical for an essential oil with multiple terpenoid compounds. The flash point is about 49 °C (120 °F), suggesting moderate flammability that requires appropriate storage precautions. The oil is soluble in alcohol and has limited solubility in water, approximately 367 mg/L at 25 °C estimated. These properties affect its blending behavior in alcoholic or aqueous bases, important for flavor and fragrance formulation strategies.

	anethum graveolens l. herb oil
Canada Domestic Sub. List:	8006-75-5
Pubchem (sid):	135353669

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	3301.29.6000
MedlinePlusSupp:	View
Typical G.C.
Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

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

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
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
eugenol	Max. Found:
carvone	Max. Found:
Recommendation for dill weed oil reunion usage levels up to:
	4.0000 % 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:		-	-

Safety references

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

anethum graveolens l. herb oil

Chemidplus:0008006755

RTECS:RJ3691500 for cas# 8006-75-5