| Identification | Back Directory | [Name]
Cardamom Oil | [CAS]
8000-66-6 | [Synonyms]
CARDAMON
FEMA 2241
Cardanlom
CARDAMOM OIL
CARDAMON OIL
oilofcardamom
Oils,cardamom
Cardamomoilpure
CARDAMOMSEEDOIL
Cardamomresinoid
CARDAMOM OIL FCC
Elletaria cardamomum
ELETTARIA CARDAMOMUM SEED OIL | [MDL Number]
MFCD00240692 |
| Chemical Properties | Back Directory | [alpha ]
Angular rotation: +22 to +44° | [Boiling point ]
188 °C(lit.)
| [density ]
0.92 g/mL at 25 °C(lit.)
| [FEMA ]
2241 | [refractive index ]
n20/D 1.464(lit.)
| [Fp ]
134 °F
| [Odor]
at 100.00 %. warm spicy camphor medical eucalyptus balsam woody | [Odor Type]
spicy | [optical activity]
[α]20/D +27°, neat | [Uses]
cardamom oil (Elettaria cardamomum) is credited with antiseptic, stimulating, and deodorant properties. This is a large perennial herb that yields cardamom seeds containing volatile oil, fixed oil, potassium salt, a coloring principle, starch, nitrogenous mucilage, ligneous fiber, an acrid resin, and ash. The volatile oil contains terpenes, terpineol, and cineol. | [EPA Substance Registry System]
Oils, cardamom(8000-66-6) |
| Safety Data | Back Directory | [RIDADR ]
UN 1993 3/PG 3
| [WGK Germany ]
2
| [RTECS ]
FH4550300
| [Safety Profile]
Mildly toxic by
ingestion. Mutation data reported. When
heated to decomposition it emits acrid
smoke and fumes. |
| Hazard Information | Back Directory | [Chemical Properties]
Cardamom oil is obtained by steam distillation of the seeds of Elettaria cardamomum
(L.) Maton (Zingiberaceae). It is a colorless or very pale yellow liquid
with an aromatic, penetrating, slightly camphoraceous odor and a persistent, pungent,
strongly aromatic taste. It is produced from cultivated or wild plants in the
mountainous regions of Southern India (20 t/yr) and in Guatemala (10 t/yr).
d2020 0.919–0.936/0.920–0.940;n20D 1.4600–1.4680/1.4600–1.4670; α20D +22° to +41°/+24 ° to +39° (Asian/Central American oils); solubility: 1 vol in ≤3 vol 70%
ethanol.
The major components of cardamom oil are 1,8-cineole (23–33%/27–35%)
and α-terpinyl acetate (32–42%/35–45%). Trace constituents such as unsaturated
aliphatic aldehydes may be important for the typical aroma.
Cardamomoil is used primarily for seasoning foods, in alcoholic beverages, and,
in small dosages, also occasionally in perfumery. | [Chemical Properties]
The volatile oil is distilled from the comminuted seeds with an average yield of 5%. The seeds are enclosed in husks
(hulls) and removed from the odorless hulls shortly before distillation because the essential oil is extremely volatile and can considerably
reduce the yields. The oil from “green” types of cardamom smells more of cineole than does an oil from the bleached or
pale-yellow, straw-colored cardamom (fruits). The oil has an aromatic, penetrating, somewhat camphoraceous odor of cardamom and
a pungent, strongly aromatic taste. | [Physical properties]
It is a colorless or very pale-yellow liquid. The oil is affected by light and is miscible with
alcohol. | [Definition]
Extractives and their physically modified derivatives. Elettaria cardamomum, Zingiberaceae. | [Biochem/physiol Actions]
Taste at 5 ppm |
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