| Identification | Back Directory | [Name]
GALANGAL ROOT OIL | [CAS]
8006-84-6 | [Synonyms]
hinojo
UIKYO YU
FEMA 2482
finocchio
fencheloel
FENNEL OIL
Oils,fennel
OIL, FENNEL
hinojoamargo
hellerfenchel
bitterfenchel
OIL OF FENNEL
FENNELOIL,FCC
FENNEL EXTRACT
FENNELSWEETOIL
finocchioamaro
finocchiodolce
florencefennel
sweetfenneloil
Bitterfenneloil
COMMONFENNELOIL
GALANGAL ROOT OIL
FENNEL OIL, SWEET
OIL, GALANGA ROOT
fennel oil, bitter
fenouilamer(french)
fenouildoux(french)
Fennel Seed Extract
FENNEL ESSENTIAL OIL
foeniculumvulgare,oil
oils,foeniculumvulgare
FENNEL OIL SWEET FCC
Foeniculum Vulcare Mill.
Foeniculum vulgare Mill.
finocchio amaro (italian)
FenneloilexFoeniculumvulgare
FENNEL(FOENICULUMVULGARE)OIL
FOENICULUM VULGARE (FENNEL) OIL
Fennel oil, sweet, Foeniculum Vulcare Mill. | [MDL Number]
MFCD01094778 |
| Chemical Properties | Back Directory | [Melting point ]
5 °C(lit.) | [alpha ]
aD25 +12 to +24° | [Boiling point ]
227 °C(lit.) | [density ]
0.963 g/mL at 25 °C(lit.)
| [FEMA ]
2483 | [refractive index ]
n20/D 1.538(lit.)
| [Fp ]
140 °F
| [Odor]
at 100.00 %. licorice | [Odor Type]
minty | [optical activity]
[α]22/D +18°, neat | [EPA Substance Registry System]
Oils, fennel(8006-84-6) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
38 | [RIDADR ]
UN 1993 3/PG 3
| [WGK Germany ]
2
| [RTECS ]
LJ2550000
| [HazardClass ]
3 | [PackingGroup ]
III | [Safety Profile]
Moderately toxic by
ingestion. Mutation data reported. A severe
skin irritant. When heated to decomposition
it emits acrid smoke and irritating fumes. | [Hazardous Substances Data]
8006-84-6(Hazardous Substances Data) | [Toxicity]
The acute oral LD50 in rats was reported as 3.8 g/kg (3.43-4.17 g/kg) (Moreno, 1973). The acute dermal LD50 in rabbits exceeded 5 g/kg (Moreno, 1973). |
| Hazard Information | Back Directory | [Chemical Properties]
Fennel oil is obtained by steam distillation of the aerial parts of Foeniculum
vulgare Mill. ssp. vulgare var. vulgare (bitter fennel). It is a colorless to pale
yellow liquid with a camphoraceous, sweet–spicy odor and a slightly bittersweet
camphoraceous taste, d2020 0.944–0.973; n20D 1.514–1.538; α20D +11 ° to +29 °.
The main constituents are monoterpene hydrocarbons such as ??-phellandrene
(0–8.5%) and limonene (1–6%), fenchone (10–25%), estragole (1–6%), and
(E)-anethole (50–78%). With increasing maturity of the fruits, the content
of monoterpenes decreases. The ripe fruits yield an oil with 50–70% anethole and
5–25% fenchone. In contrast, the oil of the ripe fruits of sweet fennel (F. vulgare
Mill. ssp. vulgare var. dulce) contains less than 5% fenchone and more than 75% anethole.
Fennel oil is produced mainly in Hungary, Tasmania, North Africa, and India
in a quantity of few 10 t/yr. In total. It is used in flavoring oral care products and
alcoholic beverages (anise liqueurs). | [Chemical Properties]
The oil is obtained by steam distillation of the dried, comminuted seeds in varying yields, usually from 2 5 to 6 5%, depending on the plant origin It has an aromatic, spicy odor and an initially slightly bitter, camphoraceous, then sweet, favor. | [Chemical Properties]
The oil is obtained by steam distillation of the seeds Fennel sweet oil has a characteristic anise odor. | [Physical properties]
It is a colorless to pale-yellow liquid. | [Physical properties]
It is a yellowish-green liquid. | [Occurrence]
Found in the plant Foeniculum vulgare Thellung (Fam. Umbelliferae) (Guenther, 1950). | [Uses]
Flavoring agent in foods and pharmaceuticals. Fennel Oil can be used in eye washes and in facial steams to soothe and clean skin.
| [Definition]
Extractives and their physically modified derivatives. Foeniculum vulgare, Umbelliferae. | [Preparation]
By steam distillation of the seeds of Foeniculum vulgare (Fenarolfs Handbook of Flavor Ingredients, 1971). | [Essential oil composition]
The main constituents of the oil include anethole, d-phellandrene and d-limonene. | [Essential oil composition]
The oil contains up to 90% trans-anethole and up to 20% fenchone and small amounts of limonene,
α-pinene, camphor and additional volatile compounds. |
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