Cardamom Oil Chemical Properties

Boiling point:

188 °C/760 mmHg (lit.)

alpha 

Angular rotation: +22 to +44°

Density 

0.924 g/mL at 25 °C (lit.)

FEMA 

2241 | CARDAMOM SEED OIL (ELETTARIA CARDAMOMUM (L.) MATON)

refractive index 

n20/D 1.464(lit.)

Flash point:

134 °F

Odor

at 100.00 %. warm spicy camphor medical eucalyptus balsam woody

Odor Type

spicy

optical activity

[α]20/D +27°, neat

EPA Substance Registry System

Oils, cardamom (8000-66-6)

Safety Information

RIDADR 

UN 1993 3/PG 3

WGK Germany 

2

RTECS 

FH4550300

MSDS

• Language:English Provider:SigmaAldrich

Cardamom Oil Usage And Synthesis

Chemical Properties

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).
d²⁰₂₀ 0.919–0.936/0.920–0.940;n²⁰_D 1.4600–1.4680/1.4600–1.4670; α²⁰_D +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.

Chemical Properties

The volatile oil is distilled from the comminuted seeds with an average yield of 5%. The seeds are enclosed in husks (hulls) and removed from the odorless hulls shortly before distillation because the essential oil is extremely volatile and can considerably reduce the yields. The oil from “green” types of cardamom smells more of cineole than does an oil from the bleached or pale-yellow, straw-colored cardamom (fruits). The oil has an aromatic, penetrating, somewhat camphoraceous odor of cardamom and a pungent, strongly aromatic taste.

Physical properties

It is a colorless or very pale-yellow liquid. The oil is affected by light and is miscible with alcohol.

Uses

Flavoring in baked goods, confectionery, coffee, tea; component of curry powder and garam masala. Pharmaceutic aid (flavor). Fragrance component of perfumes, soaps, lotions.

Uses

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.

Definition

Extractives and their physically modified derivatives. Elettaria cardamomum, Zingiberaceae.

Biochem/physiol Actions

Taste at 5 ppm

Safety Profile

Mildly toxic by ingestion. Mutation data reported. When heated to decomposition it emits acrid smoke and fumes.

Cardamom Oil(8000-66-6)Related Product Information

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