carum carvi fruit tincture
caraway seed tincture
 
Notes:
None found
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Name: carum carvi l. fruit tincture
CAS Number: 85940-31-4 
Other: 84394-90-1
ECHA EC Number: 288-921-6
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
Odor Type: herbal
Odor Strength: medium
 caraway  
Odor Description:
at 100.00 %. 
caraway
 caraway  
Taste Description:
caraway
  
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Cosmetic Information:
None found
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Suppliers:
Bristol Botanicals
Caraway seed tincture Carum carvi 1:3 45%
Liberty Natural Products
CARAWAY USA
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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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
 
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Safety References:
European Food Safety Authority (EFSA) reference(s):
Scientific Opinion on the safety assessment of carvone, considering all sources of exposure
View page or View pdf
ClinicalTrials.gov: search
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
 carum carvi l. fruit tincture
Chemidplus: 0085940314
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References:
 carum carvi l. fruit tincture
Pubchem (sid): 135291950
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Other Information:
Export Tariff Code: 1302.19.0000
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
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 caraway seed
Search Trop  Picture
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Synonyms:
 caraway seed tincture
 carum carvi fo. rubriflorum fruit tincture
 carum carvi var. gracile fruit tincture
 carum gracile fruit tincture
 carum rosellum fruit tincture
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Articles:
PubMed: An attempt of postharvest orange fruit rot control using essential oils from Mediterranean plants.
PubMed: Raman analysis of caraway (Carum carvi L.) single fruits. Evaluation of essential oil content and its composition.
PubMed: Apoptotic activities of ethanol extracts from some Apiaceae on human leukaemia cell lines.
PubMed: Diuretic activity of the aqueous extracts of Carum carvi and Tanacetum vulgare in normal rats.
PubMed: Cholesterol and triglycerides lowering activities of caraway fruits in normal and streptozotocin diabetic rats.
PubMed: Caraway and caper: potential anti-hyperglycaemic plants in diabetic rats.
PubMed: Water-soluble constituents of caraway: aromatic compound, aromatic compound glucoside and glucides.
PubMed: Water-soluble constituents of caraway: carvone derivatives and their glucosides.
PubMed: Biosynthesis of the monoterpenes limonene and carvone in the fruit of caraway. I. Demonstration Of enzyme activities and their changes with development
PubMed: Antiproliferative constituents in Umbelliferae plants II. Screening for polyacetylenes in some Umbelliferae plants, and isolation of panaxynol and falcarindiol from the root of Heracleum moellendorffii.
PubMed: [Isolation and identification of flavon(ol)-O-glycosides in caraway (Carum carvi L.), fennel (Foeniculum vulgare Mill.), anise (Pimpinella anisum L.), and coriander (Coriandrum sativum L.), and of flavon-C-glycosides in anise. I. Phenolics of spices (author's transl)].
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