curry fruit oil india

Curry fruit oil India, also known as Murraya koenigii fruit oil, is a plant-derived essential oil extracted from the fruit of the Murraya koenigii species. This oil exhibits a distinct herbal odor and flavor, characteristic of curry. The oil's botanical synonyms include Bergera koenigii and Chalcas koenigii fruit oils as well as sweet neem fruit oil India. It typically appears as a clear to pale liquid, used primarily for its aromatic qualities. This oil can be sourced by steam distillation from fresh fruit material, a conventional method supported by organizations such as FAO. For detailed chemical and botanical information, this oil is indexed in the PubChem database.

Curry fruit oil originates from the fruit of the Murraya koenigii plant, commonly found in India and known as the curry tree. It contributes a herbal aroma and flavor reminiscent of curry spices, making it valuable in flavor and fragrance formulations. The oil's applications include incorporation into perfumes, scented products, and food flavorings where a herbal note is desired. According to the IFRA (Global) Code of Practice, this oil is recommended for use at up to 2% concentration in fragrance concentrates to ensure compliance with safety standards. Its natural occurrence and sensory profile make it a niche ingredient in aromatic compound industries.

Curry fruit oil India exhibits solubility in alcohol but is insoluble in water, which influences its behavior in formulations where solvents affect miscibility and dispersion. The oil's physical state as a liquid with herbal odor impacts its volatility and interaction with other fragrance or flavor components. The presence of constituents such as geraniol and farnesol, though not quantified here, suggests the oil includes terpene alcohols that contribute to its aroma profile and reactivity. These physicochemical properties are important when considering the oil for blending in perfumery or flavor applications, affecting stability, scent release, and solubility.

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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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
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)
geraniol	Max. Found:
farnesol	Max. Found:
Recommendation for curry fruit oil india usage levels up to:
	2.0000 % in the fragrance concentrate.

Safety references

None found