Масло тмина

Caraway oil is obtained by steam distillation of crushed caraway seeds from Carum carvi L. (Apiaceae). It is a colorless to yellow liquid with a characteristic caraway odor and a mild-spicy taste.
d²⁰₂₀ 0.901–0.920; n²⁰_D 1.4840–1.4890; α²⁰_D +67° to +80°; solubility: 1 vol in ≤8 vol 80% ethanol. Carbonyl value 179–243 corresponding to a carbonyl content calculated as carvone: 48–65%.
The major constituents of common caraway oil are (+)-limonene and (+)-carvone, which together may make up more than 95% of the oil. (+)-Carvone is the essential odor component.
Caraway oil is produced, for example, inHungary and Egypt. Annual production is >10 t. It is used primarily for flavoring food and alcoholic beverages.

A colorless to pale-yellow liquid; darkens and thickens with age.

caraway oil (Carum carvi) is a carrier oil credited with the ability to alleviate bruises, and believed to have tissue-regenerating properties. It is said to be beneficial for acne and oily skin. Caraway is a member of the group of aromatic, umbelliferous plants, such as anise, cumin, dill, and fennel, characterized by carminative properties. Carvene (also found in dill and cumin oils), an oxygenated oil, and carvol are the principal constituents of caraway oil. Caraway oil is obtained from the distillation of the seeds, and may cause allergic reactions and skin irritation.

Moderately toxic by ingestion and skin contact. A skin irritant. Mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes. See also 1(-)-CARVONE.