Cardamom Oil Chemische Eigenschaften,Einsatz,Produktion Methoden
Chemische Eigenschaften
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).
d
2020 0.919–0.936/0.920–0.940;n
20D 1.4600–1.4680/1.4600–1.4670; α
20D +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.
Physikalische Eigenschaften
It is a colorless or very pale-yellow liquid. The oil is affected by light and is miscible with
alcohol.
Verwenden
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.
Sicherheitsprofil
Mildly toxic by
ingestion. Mutation data reported. When
heated to decomposition it emits acrid
smoke and fumes.
Cardamom Oil Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte