dill weed oil cuba
essential oil obtained from the herbs and dried ripe fruits of the dill, anethum graveolens l., apiaceae, cuba
 
Notes:
Dill Weed Oil also known as Dill Herb Oil. The dill plant, Anethum Graveolens, is one of the many umbellifers which supply us with culinary herb material. The plant grows wild in most parts of Europe, the Middle East up to southern Russia, all around the Mediterranean Sea widely in India and Fareast Asia, in Italy and in Kenya. In most of these areas, it is harvested for use as dry botanical material. In England and Hungary. The plant is distinguished by having yellow flowers in contrast to the white flowers of most other umbelliferes. Dill Weed Oil is distilled from the partially dried, fully grown herb which is harvested immediately prior to maturity of the seed. Dill Weed Oil is an almost colorless or pale yellow mobile liquid with a powerful and fresh, sweet spicy, peppery and aromatic odor, reminiscent of elemi oil, spearmint oil, citrus oils, with a sweet, nutmeg like backnote. The taste is warm and slightly burning, but pleasant and not pungent although very peppery and spicy, with a faint anisic backnote. tsca definition 2008: extractives and their physically modified derivatives. anethum graveolens, umbelliferae.
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Name: anethum graveolens l. herb oil
CAS Number: 8006-75-5 
Other: 8016-06-6
MDL: MFCD00240704
Also Contains: anethum graveolens herb extract
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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FEMA Number: 2383  dill weed oil cuba
FDA Mainterm: DILL, OIL (ANETHUM GRAVEOLENS L.)
FDA Regulation:
FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1282 Dill and its derivatives.
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Physical Properties:
Appearance: pale yellow to yellow clear liquid (est)
Food Chemicals Codex Listed: No
Specific Gravity: 0.88400 to 0.90000 @  25.00 °C.
Pounds per Gallon - (est).: 7.356 to  7.489
Refractive Index: 1.47900 to 1.49700 @  20.00 °C.
Optical Rotation: +84.00 to +95.00
Boiling Point: 189.00 °C. @ 760.00 mm Hg
Flash Point: 120.00 °F. TCC ( 48.89 °C. )
Soluble in:
 alcohol
 water, 367.1 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: herbal
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 herbal  green  spicy  
Odor Description:
at 10.00 % in dipropylene glycol. 
herbal green spicy
 dill  
Taste Description:
dill
Substantivity: 108 Hour(s)
  
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
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Suppliers:
 None found
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50  4040 mg/kg
Food and Cosmetics Toxicology. Vol. 14, Pg. 747, 1976.

oral-mouse LDLo  3000 mg/kg
Indian Journal of Pharmacy. Vol. 34, Pg. 69, 1972.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 673, 1982.

subcutaneous-mouse LD50 1350 mg/kg
Veterinary Medical Journal Giza. Vol. 43, Pg. 167, 1995.

Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
carvone Max. Found: <30.00 % and Reason: Sensitization
Recommendation for dill weed oil cuba usage levels up to:
  4.0000 % in the fragrance concentrate.
 
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -5.00000
beverages(nonalcoholic): -1.60000
beverages(alcoholic): -5.00000
breakfast cereal: --
cheese: --
chewing gum: 3.800008.00000
condiments / relishes: -150.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -5.80000
fruit ices: -5.80000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -9.90000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -51.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
European Food Safety Authority (EFSA) reference(s):
Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
View page or View pdf
EPI System: View
ClinicalTrials.gov: search
Daily Med: search
Cancer Citations: Search
Toxicology Citations: Search
Env. Mutagen Info. Center: Search
EPA Substance Registry Services (TSCA): 8006-75-5
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
 anethum graveolens l. herb oil
Chemidplus: 0008006755
RTECS: RJ3691500 for cas# 8006-75-5
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References:
 anethum graveolens l. herb oil
Canada Domestic Sub. List: 8006-75-5
Pubchem (sid): 135353669
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Other Information:
FDA Everything Added to Food in the United States (EAFUS): View
Export Tariff Code: 3301.29.6000
MedlinePlusSupp: View
 Typical G.C.
Wikipedia: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
FAO: BASIC PRINCIPLES OF STEAM DISTILLATION
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Potential Blenders and core components note
 
For Odor
animal
animal
isobutyl quinolineFR
anise
sweet fennel seed oilFL/FR
anisic
 ocimum basilicum herb oilFL/FR
 ocimum basilicum leaf oil CO2 extractFL/FR
balsamic
 cinnamyl alcoholFL/FR
 cinnamyl formateFL/FR
 guaiyl acetateFL/FR
2-phenyl propyl alcoholFL/FR
citrus
 ocimene quintoxideFL/FR
 petitgrain combava oilFR
coconut
 wine lactoneFL/FR
ethereal
 ethyl 4-pentenoateFL/FR
fatty
(E)-2-octenalFL/FR
(Z)-2-octenal 
floral
 allyl anthranilateFL/FR
 dihydrorose oxideFR
 dimethyl benzyl carbinyl butyrateFL/FR
2,4-dimethyl-3-cyclohexene-1-methanolFR
 geranium oil africaFL/FR
 geranium oil bourbonFL/FR
 geranium oil egyptFL/FR
 neryl formateFL/FR
2-pentyl cyclopentanoneFR
 phenyl propyl phenyl acetateFR
isophytolFL/FR
 rose absolute (rosa damascena) bulgariaFL/FR
 rose pyranFR
fruity
(E)-2-hexen-1-olFL/FR
2-hexen-1-olFL/FR
 tropical indeneFR
green
 acetaldehyde butyl phenethyl acetalFL/FR
 acetaldehyde di-(Z)-3-hexen-1-yl acetalFL/FR
 acetaldehyde ethyl phenethyl acetalFL/FR
isobutyl heptanoateFL/FR
isobutyl methyl ketoneFL/FR
2-sec-butyl thiazoleFL/FR
 carrot leaf oil (daucus carota ssp.maximus)FR
3,5,6-neocyclocitralFR
 elemi absoluteFL/FR
 galbanum oil terpenelessFL/FR
 geranium absoluteFL/FR
 heptanal (aldehyde C-7)FL/FR
1-heptanolFL/FR
3-hepten-2-oneFL/FR
 heptyl cinnamateFL/FR
(E)-4-hexen-1-ol 
3-hexen-1-olFL/FR
(Z)-4-hexen-1-olFL/FR
(Z)-2-hexen-1-olFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl methyl carbonateFL/FR
3-hexenalFL/FR
3-hexenyl 2-methyl butyrateFL/FR
 hexoxyacetaldehyde dimethyl acetalFR
 hexyl hexanoateFL/FR
english ivy leaf absoluteFR
(Z)-leaf acetalFL/FR
 leafy acetalFL/FR
 methyl heptine carbonateFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
 octanal dimethyl acetalFL/FR
(Z)-5-octen-1-yl propionateFL/FR
3-phenyl propionaldehydeFL/FR
isopropyl phenyl propionaldehydeFR
 rose leaf absolute (rosa centifolia)FL/FR
 seaweed absolute (fucus vesiculosus et serratus)FL/FR
 styralyl acetateFL/FR
herbal
6-acetoxydihydrotheaspiraneFL/FR
alpha-amyl cinnamyl formateFL/FR
 anthemis nobilis flower oil romanFL/FR
sweet basil absoluteFL/FR
(+)-alpha-campholenic aldehydeFL/FR
 canarium luzonicum gumFL/FR
 carrot seed oil (daucus carota ssp. gummifer hook. fil.) spainFR
 carum carvi fruit oilFL/FR
 coriander oleoresinFL/FR
 daucus carota fruit oilFL/FR
 dimethyl benzyl carbinyl formateFL/FR
cis-herbal cyclohexaneFR
 herbal dioxaneFR
 herbal heptaneFR
 hop absoluteFL/FR
 hop oilFL/FR
 linalyl formateFL/FR
 linalyl octanoateFL/FR
 melaleuca leucadendron var. cajuputi leaf oilFL/FR
(E)-6-methyl-3-hepten-2-oneFL/FR
 nonisyl formateFR
1-octen-3-yl acetateFL/FR
 perillaldehydeFL/FR
 reseda absoluteFR
 tagete oil CO2 extractFL/FR
 tagete oil rwandaFL/FR
 tagete oil south africaFL/FR
 theaspiraneFL/FR
 tricyclodecyl acetateFR
 viridiflorolFL/FR
 wormwood oil americaFL/FR
minty
 betula lenta bark oil americaFL/FR
laevo-carveolFL/FR
dextro-carvoneFL/FR
cis-carvone-5,6-oxideFL/FR
trans-para-menthan-2-oneFL/FR
(-)-isopulegolFL/FR
isopulegyl formateFL/FR
mossy
 treemoss absoluteFR
pine
 dipentene terpene hydrocarbon byproductsFR
 plectranthus glandulosus hook f. leaf oil cameroon 
spicy
isobutyl angelateFL/FR
 carrot weed oilFL/FR
cis-carveolFL/FR
trans-carveolFL/FR
 cinnamaldehyde dimethyl acetalFL/FR
(-)-cubenolFL/FR
 cumin seed absoluteFL/FR
 cuminaldehydeFL/FR
 cuminyl alcoholFL/FR
black currant bud absoluteFL/FR
isocyclogeraniol (IFF)FR
2-octanolFL/FR
4-isopropyl-2-cyclohexenoneFL/FR
 zvoulimba leaf oilFR
sulfurous
 lychee mercaptan acetateFL/FR
woody
alpha-thujene 
 verdoxanFR
 
For Flavor
 
No flavor group found for these
 acetaldehyde di-(Z)-3-hexen-1-yl acetalFL/FR
6-acetoxydihydrotheaspiraneFL/FR
 allyl anthranilateFL/FR
alpha-amyl cinnamyl formateFL/FR
isobutyl heptanoateFL/FR
2-sec-butyl thiazoleFL/FR
4-butyl thiazoleFL
(+)-alpha-campholenic aldehydeFL/FR
trans-carveolFL/FR
cis-carveolFL/FR
laevo-carveolFL/FR
cis-carvone-5,6-oxideFL/FR
 cinnamyl formateFL/FR
(3S,3aS,7aR)-dill etherFL
 dimethyl benzyl carbinyl formateFL/FR
 ethyl 4-pentenoateFL/FR
 fig leaf absoluteFL
 guaiyl acetateFL/FR
 heptanal (aldehyde C-7)FL/FR
 heptyl cinnamateFL/FR
(E,E)-2,4-hexadien-1-olFL
3-hexen-1-olFL/FR
(Z)-3-hexen-1-yl methyl carbonateFL/FR
2-hexenalFL
(E)-2-hexenalFL
 linalyl formateFL/FR
 melaleuca leucadendron var. cajuputi leaf oilFL/FR
(E)-6-methyl-3-hepten-2-oneFL/FR
3-methyl-3-pentanolFL
2-octanolFL/FR
(Z)-2-octenal 
2-phenyl propyl alcoholFL/FR
 plectranthus glandulosus hook f. leaf oil cameroon 
2-propyl thiazoleFL
4-isopropyl-2-cyclohexenoneFL/FR
(-)-isopulegolFL/FR
isopulegyl formateFL/FR
 rose absolute (rosa damascena) bulgariaFL/FR
 seaweed absolute (fucus vesiculosus et serratus)FL/FR
alpha-thujene 
 viridiflorolFL/FR
 wine lactoneFL/FR
alliaceous
 truffle sulfideFL
anise
sweet fennel seed oilFL/FR
aromatic
 leafy acetalFL/FR
cooling
 theaspiraneFL/FR
creamy
3-hepten-2-oneFL/FR
fatty
(Z)-3-hexen-1-yl benzoateFL/FR
(E)-2-octenalFL/FR
floral
 dimethyl benzyl carbinyl butyrateFL/FR
 geranium oil africaFL/FR
 geranium oil bourbonFL/FR
 geranium oil egyptFL/FR
fruity
2-hexen-1-olFL/FR
 hexyl hexanoateFL/FR
 neryl formateFL/FR
 styralyl acetateFL/FR
 tagete oil CO2 extractFL/FR
 tagete oil rwandaFL/FR
 tagete oil south africaFL/FR
green
 acetaldehyde butyl phenethyl acetalFL/FR
 acetaldehyde ethyl phenethyl acetalFL/FR
isobutyl angelateFL/FR
isobutyl methyl ketoneFL/FR
 canarium luzonicum gumFL/FR
 carrot weed oilFL/FR
 cinnamyl alcoholFL/FR
 coriander oleoresinFL/FR
 elemi absoluteFL/FR
 galbanum oil terpenelessFL/FR
 geranium absoluteFL/FR
(E,E)-2,4-hexadienalFL
(Z)-2-hexen-1-olFL/FR
(E)-4-hexen-1-ol 
(E)-2-hexen-1-olFL/FR
(Z)-4-hexen-1-olFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
3-hexenalFL/FR
3-hexenyl 2-methyl butyrateFL/FR
(Z)-leaf acetalFL/FR
 methyl heptine carbonateFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
 ocimene quintoxideFL/FR
 octanal dimethyl acetalFL/FR
(Z)-5-octen-1-yl propionateFL/FR
1-octen-3-yl acetateFL/FR
3-phenyl propionaldehydeFL/FR
 rose leaf absolute (rosa centifolia)FL/FR
herbal
 anthemis nobilis flower oil romanFL/FR
sweet basil absoluteFL/FR
 carum carvi fruit oilFL/FR
 daucus carota fruit oilFL/FR
 hop absoluteFL/FR
 hop oilFL/FR
 linalyl octanoateFL/FR
 ocimum basilicum herb oilFL/FR
 ocimum basilicum leaf oil CO2 extractFL/FR
 wormwood oil americaFL/FR
juicy
 lychee mercaptan acetateFL/FR
minty
 betula lenta bark oil americaFL/FR
dextro-carvoneFL/FR
trans-para-menthan-2-oneFL/FR
oily
isophytolFL/FR
solvent
1-heptanolFL/FR
spicy
 cinnamaldehyde dimethyl acetalFL/FR
(-)-cubenolFL/FR
 cumin seed absoluteFL/FR
 cuminaldehydeFL/FR
 cuminyl alcoholFL/FR
black currant bud absoluteFL/FR
 perillaldehydeFL/FR
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 dill
Search Trop  Picture
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Synonyms:
 anethum graveolens herb oil cuba
 anethum graveolens subsp. sowa herb oil cuba
 anethum sowa herb oil cuba
 dill weed oil cuba
 dillweed oil cuba
 essential oil obtained from the herbs and dried ripe fruits of the dill, anethum graveolens l., apiaceae, cuba
 ferula marathrophylla herb oil cuba
 peucedanum anethum herb oil cuba
 peucedanum graveolens herb oil cuba
 peucedanum sowa herb oil cuba
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Articles:
PubMed: Improved Protocol for Somatic Embryogenesis and Calcium Alginate Encapsulation in Anethum graveolens L.: A Medicinal Herb.
PubMed: Effects of the Aqueous Extract of Anethum graveolens Leaves on Seizure Induced by Pentylenetetrazole in Mice.
PubMed: Dill seed extract improves abnormalities in lipid metabolism through peroxisome proliferator-activated receptor-α (PPAR-α) activation in diabetic obese mice.
PubMed: Anti-fertility effects of different fractions of Anethum graveolens L. extracts on female rats.
PubMed: Anethum graveolens: An Indian traditional medicinal herb and spice.
PubMed: The effects of Anethum graveolens L. on female reproductive system.
PubMed: The antimycobacterial constituents of dill (Anethum graveolens).
PubMed: Antioxidant activity of the aqueous extracts of spicy food additives--evaluation and comparison with ascorbic acid in in-vitro systems.
PubMed: Genotoxicity of dill (Anethum graveolens L.), peppermint (Menthaxpiperita L.) and pine (Pinus sylvestris L.) essential oils in human lymphocytes and Drosophila melanogaster.
PubMed: 9-Hydroxypiperitone beta-D-glucopyranoside and other polar constituents from dill (Anethum graveolens L.) herb.
PubMed: Elemental analysis of Anethum gravedlens, Sismbrium Irio Linn and Veronia Anthelmintica seeds by instrumental neutron activation analysis.
PubMed: Anethofuran, carvone, and limonene: potential cancer chemopreventive agents from dill weed oil and caraway oil.
PubMed: Characterization of mutagenic principles and carcinogenicity of dill weed and seeds.
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