CARROT ESSENTIAL OIL
As a vegetable, the carrot is widely cultivated in different varieties (var. Dulcis) with cylindrical, conical or even rounded roots, tender, tasty, aromatic and yellow-orange in color; these varieties are derived from the wild carrot (Daucus carota), very different from that cultivated in vegetable gardens, at least for the slightly swollen roots, white or yellowish and with an unpleasant taste; and on the contrary in all similar to it for the leaves, typically subdivided into minute laciniae, and for the large umbrella-shaped inflorescences, white or slightly pink at least in the center of the single umbels. Initially the umbels are flat while then, when the seeds swell, they close towards the center to form a characteristic nest. The name of the genus Daucus derives from the Greek dankos, a name attributed to some Umbrelliferae. The carrot is a biennial herbaceous plant which, in its spontaneous state, blooms from May until October.
The essential oil of carrot obtained from the seeds by steam distillation is presented as a colorless or slightly yellow liquid, the aroma is that of the typical carrot.
ORIGINAL PLANT Daucus carota L
PART OF THE PLANT USED, SEEDS
MOLECULAR WEIGHT 0
CAS 84929-61-3; 8015-88-1
EINECS 284-545-1
FEMA 2244
TARIFF NUMBER 3301.29.41.00
SPECIFICATIONS
APPEARANCE AT 20 ° C CLEAR MOBILE LIQUID
DARK ORANGE - BROWN COLOR
EARTH, WOODY, FRUITY, ROUGH ODOR
OPTICAL ROTATION (°) 0/0
DENSITY AT 20 ° C (g / ml)) 0,945 - 0,960
REFRATIVE INDEX nd20 1.4900 - 1.5000
FLASH POINT (° C) 60
SOLUBILITY INSOLUBLE IN WATER
DOSAGE (% GC) -
STABILITY AND STORAGE
KEEP IN A TIGHTLY CLOSED CONTAINER IN A COOL AND DRY PLACE, AWAY FROM LIGHT. IF STORED FOR MORE THAN 24 MONTHS, QUALITY MUST BE CHECKED BEFORE USE.
olfactory note: herbaceous, terpenic;
taste note: fresh, spicy;
Main constituent:
carotolo: 30-40%
α-pinene and β-pinene: 7-15%
β-caryophyllene: 7-15%
β-bisabolen: 5-10%
daucolo: 1-3%
daucene: 1-3%
sabinene: 1-15%
geraniol: <9%
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