Dill, ext.
- CAS No.
- 90028-03-8
- Chemical Name:
- Dill, ext.
- Synonyms
- Dill, ext.;Dill extract;DILLKRAUTOEL;Dill, Extrakt;PEUCEDANUM GRAVEOLENS (DILL) EXTRACT
- CBNumber:
- CB8889106
- Molecular Formula:
- Molecular Weight:
- 0
- MDL Number:
- MOL File:
- Mol file
| Odor | at 100.00 %. dill |
|---|---|
| Odor Type | herbal |
| EWG's Food Scores | 1 |
SAFETY
Risk and Safety Statements
| Symbol(GHS) |     GHS08,GHS07,GHS02,GHS09 |
|---|---|
| Signal word | Danger |
| Hazard statements | H304-H315-H226-H410-H302-H317 |
| Precautionary statements | P264-P270-P301+P312-P330-P501-P261-P272-P280-P302+P352-P333+P313-P321-P363-P501-P273-P391-P501-P264-P280-P302+P352-P321-P332+P313-P362 |
Dill, ext. Chemical Properties,Uses,Production
Chemical Properties
Dill seed oil is prepared by steam distillation of the crushed ripe fruits of the
dill plant. Its main components are limonene (up to 40%) and (+)-carvone
(up to 60%). In contrast to the weed oil, this oil has a typical caraway
odor and taste, which are characteristic of (+)-carvone. In comparison
to the weed oil, dill seed oil is produced on a much smaller scale. The oil is
available from Eastern Europe and Egypt.
Indian dill oil is obtained by steam distillation of the seeds of a closely
related plant, A. graveolens var. hortorum “Sowa.” It also contains larger
quantities of limonene and carvone.
Dill oils are used primarily for seasonings in the pickling and canning industries.