Cumin Oil

Use

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; n20D 1.490–1.5150; α20D +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%).