Fennel Oil Property

Melting point:

5 °C(lit.)

Boiling point:

227 °C(lit.)

alpha 

aD25 +12 to +24°

Density 

0.963 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.538(lit.)

FEMA 

2483 | FENNEL OIL, SWEET (FOENICULUM VULGARE MILL. VAR. DULCE DC.)

Flash point:

140 °F

Odor

at 100.00 %. licorice

Odor Type

minty

optical activity

[α]22/D +18°, neat

EPA Substance Registry System

Oils, fennel (8006-84-6)

Safety

Hazard Codes 

Xi

Risk Statements 

38

RIDADR 

UN 1993 3/PG 3

WGK Germany 

2

RTECS 

LJ2550000

HazardClass 

3

PackingGroup 

III

Hazardous Substances Data

8006-84-6(Hazardous Substances Data)

Toxicity

The acute oral LD₅₀ in rats was reported as 3.8 g/kg (3.43-4.17 g/kg) (Moreno, 1973). The acute dermal LD₅₀ in rabbits exceeded 5 g/kg (Moreno, 1973).

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H226Flammable liquid and vapour

H315Causes skin irritation

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P233Keep container tightly closed.

P240Ground/bond container and receiving equipment.

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P403+P235Store in a well-ventilated place. Keep cool.

P501Dispose of contents/container to..…

Fennel Oil Chemical Properties,Usage,Production

Chemical Properties

Fennel oil is obtained by steam distillation of the aerial parts of Foeniculum vulgare Mill. ssp. vulgare var. vulgare (bitter fennel). It is a colorless to pale yellow liquid with a camphoraceous, sweet–spicy odor and a slightly bittersweet camphoraceous taste, d²⁰₂₀ 0.944–0.973; n²⁰_D 1.514–1.538; α²⁰_D +11 ° to +29 °. The main constituents are monoterpene hydrocarbons such as ??-phellandrene (0–8.5%) and limonene (1–6%), fenchone (10–25%), estragole (1–6%), and (E)-anethole (50–78%). With increasing maturity of the fruits, the content of monoterpenes decreases. The ripe fruits yield an oil with 50–70% anethole and 5–25% fenchone. In contrast, the oil of the ripe fruits of sweet fennel (F. vulgare Mill. ssp. vulgare var. dulce) contains less than 5% fenchone and more than 75% anethole.
Fennel oil is produced mainly in Hungary, Tasmania, North Africa, and India in a quantity of few 10 t/yr. In total. It is used in flavoring oral care products and alcoholic beverages (anise liqueurs).

Chemical Properties

The oil is obtained by steam distillation of the seeds Fennel sweet oil has a characteristic anise odor.

Chemical Properties

The oil is obtained by steam distillation of the dried, comminuted seeds in varying yields, usually from 2 5 to 6 5%, depending on the plant origin It has an aromatic, spicy odor and an initially slightly bitter, camphoraceous, then sweet, favor.

Physical properties

It is a colorless to pale-yellow liquid.

Physical properties

It is a yellowish-green liquid.

Occurrence

Found in the plant Foeniculum vulgare Thellung (Fam. Umbelliferae) (Guenther, 1950).

Uses

Flavoring agent in foods and pharmaceuticals. Fennel Oil can be used in eye washes and in facial steams to soothe and clean skin.

Preparation

By steam distillation of the seeds of Foeniculum vulgare (Fenarolfs Handbook of Flavor Ingredients, 1971).

Definition

Extractives and their physically modified derivatives. Foeniculum vulgare, Umbelliferae.

Essential oil composition

The main constituents of the oil include anethole, d-phellandrene and d-limonene.

Essential oil composition

The oil contains up to 90% trans-anethole and up to 20% fenchone and small amounts of limonene, α-pinene, camphor and additional volatile compounds.

Safety Profile

Moderately toxic by ingestion. Mutation data reported. A severe skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes.