Cumin Oil Property

Density 

0.925 g/mL at 25 °C

refractive index 

n20/D1.505

FEMA 

2340 | CUMIN (CUMINUM CYMINUM L.)

Flash point:

53℃

form 

liquid

Odor

at 100.00 %. cumin

Odor Type

spicy

EPA Substance Registry System

Cumin oil (8014-13-9)

Safety

Hazard Codes 

Xn,N

Risk Statements 

10-36/37/38-43-51/53-65

Safety Statements 

24/25-36/37/39-61-62

RIDADR 

UN 1993C 3 / PGIII

WGK Germany 

2

RTECS 

GS1305000

Hazardous Substances Data

8014-13-9(Hazardous Substances Data)

Toxicity

The acute oral LD₅₀ value in rats was reported as 2.5 ml/kg (2.0-3.1 ml/kg) (Shelanski, 1972). The acute dermal LD₅₀ value in rabbits was reported as 3.56 ml/kg (2.92-4.35 ml/kg) (Shelanski, 1972).

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H226Flammable liquid and vapour

H304May be fatal if swallowed and enters airways

H315Causes skin irritation

H317May cause an allergic skin reaction

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

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

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

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

Cumin Oil Chemical Properties,Usage,Production

Chemical Properties

Cumin oil is produced from the ripe fruits (seeds) of Cuminum cyminum L. (Apiaceae). It is a clear brown liquid with a powerful diffusive green-spicy, slightly fatty odor and a spicy herbaceous green-fatty, slightly pungent flavor.
d²⁰₂₀ 0.900–0.940; n²⁰_D 1.490–1.5150; α²⁰_D +1 ° to +9 °; solubility 1 vol inmax. 8 vol 80% ethanol; carbonyl value corresponding to a calculated content of 45–58% of cuminaldehyde.
Cumin oil is produced mainly in India and in smaller quantities in Egypt, Morocco, and Iran. Annual production quantities may be ±10 t. It is used in very small amounts in green aldehydic fragrance compositions and for flavoring seasonings, pickles, meat sauces of oriental and Asian types.
In addition to somemonoterpene hydrocarbons, the main constituents that also determine the sensory properties are cuminaldehyde (15–46%), p-1,3-menthadien-7-al (2.8–22%), and p-1,4-menthadien-7-al ( 1.5–16%).

Chemical Properties

The oil is obtained by steam distillation of the finely comminuted seeds in average yields of about 3%. Its odor is extremely powerful, diffusive, green-spicy, slightly fatty, but at the same time not sharp or pungent, almost soft and mellow. The softness is one of the characteristics of cumin oil and is difficult to reproduce artificially with cumin aldehyde.

Physical properties

The oil is a yellow-amber liquid that tends to darken on aging. The oil is quite sensitive to daylight, air, moisture and metals as well as alkali.

Occurrence

Found in the seeds of Cuminum cyminum L. (Fam. Umbelliferae).

Preparation

By steam distillation of the crushed dried fruit of Cuminum cyminum L.

Definition

Extractives and their physically modified derivatives. Cuminum cyminum, Umbelliferae.

Essential oil composition

The volatile oil is primarily composed of cuminaldehyde (up to 60%). Besides cuminaldehyde, it also contains α- and β-pinene, p-cymene, β-phellandrene and cuminyl alcohol.

Safety Profile

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