coriander seed oil
volatile oil obtained from the dried fruit of the coriander, coriandrum sativum l., umbelliferae
Identification
| Name | coriander seed oil |
| IUPAC | coriandrum sativum l. fruit oil |
| CAS Number | 8008-52-4 |
| FDA UNII | 7626GC95E5 |
| MDL Number | MFCD00146569 |
| CoE Number | 154 |
Regulatory
| FEMA Number | 2334 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 8008-52-4 ; CORIANDER, OIL (CORIANDRUM SATIVUM L.) |
| FDA Regulation | FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 0.86300 to 0.87500 @ 25.00 °C., 0.86200 to 0.87800 @ 20.00 °C. |
| Pounds per Gallon - (est). | 7.181 to 7.281 |
| Pounds per Gallon - est. | 7.181 to 7.314 |
| Refractive Index | 1.45800 to 1.47300 @ 20.00 °C. |
| Optical Rotation | +8.00 to +15.00 |
| Boiling Point | 193.00 °C. @ 760.00 mm Hg |
| Flash Point | 141.00 °F. TCC ( 60.56 °C. ) |
| Shelf Life | 12.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | bath foam |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | fragrance |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 8 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. Sweet, spicy, herbal, floral, Iinalool-like, with a fresh herbal nuance Aromatic, pungent, spicy, peppery, slightly lemon, woody Spicy aromatic fresh and diffusive with a woody peppery background note Aromatic, pungent, spicy, peppery, slightly lemon, woody
|
| Odor sample from | Charabot & Co., Inc. |
| Taste Description |
herbal green weedy spicy terpenic bois de rose ciltrano citrus rind at 50.00 ppm. herbal green weedy spicy terpenic bois de rose ciltrano citrus rind Floral spicy woody
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 4130 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| IFRA Critical Effect | Sensitization |
| IFRA Other Specification | <20 mmoles / L of peroxides |
| fragrance material specification | Linalool and natural products known to be rich in linalool, such as bois de rose, coriander or ho wood oil, should only be used when the level of peroxides is kept to the lowest practical level. It is recommended to add antioxidants at the time of production of the raw material. The addition of 0.1% BHT or alpha-tocopherol for example has shown great efficiency. The maximum peroxide level for products in use should be 20 mmol/l. |
| Recommendation for coriander seed oil usage levels up to | 10.0000 % in the fragrance concentrate. |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | 10.00000 |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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