CORIANDER OIL Chemical Properties

Boiling point:

193 °C(lit.)

alpha 

aD25 +8 to +15°

Density 

0.868 g/mL at 25 °C(lit.)

FEMA 

2334 | CORIANDER OIL (CORIANDRUM SATIVUM L.)

refractive index 

n20/D 1.465(lit.)

Flash point:

145 °F

Odor

at 100.00 %. sweet spicy herbal floral

Odor Type

herbal

optical activity

[α]20/D +11.0°, neat

EPA Substance Registry System

Oils, coriander (8008-52-4)

Safety Information

WGK Germany 

2

RTECS 

GM3150000

Toxicity

The acute oral LD₅₀ in rats was reported to be 4.13 g/kg (2.48-6.14 g/kg) (Hart, 1971). The acute dermal LD₅₀ in rabbits was reported to be > 5 g/kg (Hart, 1971).

MSDS

• Language:English Provider:SigmaAldrich

CORIANDER OIL Usage And Synthesis

Chemical Properties

Coriander oil is obtained by steam distillation of ripe fruits of Coriandrum sativum L. (Apiaceae). It is an almost colorless to pale yellow liquid with a characteristic odor, reminiscent of linalool.
d²⁰₂₀ 0.862–0.878; n²⁰_D 1.4620–1.4700; α²⁰_D +7 ° to +13 °; acid number: max. 3.0; content of linalool by GC: 65–78% .
The main component of coriander oil is (3S)-(+)-linalool (“coriandrol”). Mono- and polyunsaturated fatty aldehydes, although minor components, contribute to the characteristic aroma of the oil because of their powerful odor. In contrast to the seed oil, coriander leaf oil contains these aldehydes as main constituents, for example, 2-decenal and 2-dodecenal.
Coriander is mainly cultivated in Eastern Europe (Russia, Ukraine, Hungary), India, and Egypt. In the Soviet era, Russian Coriander oil was produced in large amounts (600 t/yr) for the isolation of linalool as raw material for the domestic fragrance industry. Today, coriander seed and leaf oils are produced on a much smaller scale of some 10 t and are used for flavoring seasoning mixtures and in perfume compositions.

Chemical Properties

Obtained by steam distillation of the dried fully ripe fruits (seeds), which are comminuted just before distilling; yields range between 0.3 and 1.1%. It has a characteristic odor of linalool. It has a mild, sweet, warm, aromatic flavor. The floral–balsamic undertone and peppery–woody, suave top note are characteristic features of this delightful fragrance.

Physical properties

The oil is a clear, mobile, colorless to light-yellow liquid.

Occurrence

Found in the fruit of Coriandrum sativum L. (Fam. Umbelliferae)

Uses

Flavoring in foods; component of spice blends such as curry powder.

Uses

coriander oil (Coriandrum sativum) is used in the appropriate mixture and dosage, it can work with other natural oils and extracts as a preservative. It also serves as a deodorant. Coriander oil is produced from the distillation of the fruit (the so-called seeds), which contains about 1 percent of volatile oil, the active constituent. The fruit also contains malic acid. Coriander oil can cause allergic reactions.

Preparation

By steam-distillation of the dried ripe fruit.

Definition

Extractives and their physically modified derivatives. Coriandrum sativum, Umbelliferae.

Essential oil composition

The main constituents of the oil include d- and dl-alpha-pinene, beta-pinene, dipentene, p-cymene, d-linalool, aldehyde C10, geraniol and acetic acid.

Safety Profile

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

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