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Botonical Name | : | Coriandrum sativum | |
CAS # | : | 8008-52-4 | |
Country of Origin | : | India | |
Color & Odor | : | colorless to pale yellow clear liquid with sweet-woody with a candy like odor | |
Solubility | : | Soluble in alcohol and oils, Insoluble in water | |
Specific Gravity | : | 0.863 – 0.877 @ 20°C | |
Optical Rotation | : | +8 - +15 @ 20°C | |
Refractive Index | : | 1.4620 – 1.4720 @ 20°C | |
Flash Point | : | > 100 °C | |
Plant Part Used | : | Seeds | |
Extraction Method | : | Steam Distillation |
DESCRIPTION:
Coriander Seed Oil also known as Chinese parsley cilantro. Coriander is native to southern Europe and North Africa to South Western Asia.CONSTITUENTS:
Main constituent is linalool (64–84.6%). The other oil constituents were camphor (3.4–6.2%), á-pinene (1.2–3.2%), phellandrene (1.7–4.1%), linalyl acetate (2.4–3.3%), limonene.AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
Coriander Essential Oil has a slightly sweet, spicy, herbaceous smell similar to that of cilantro, offering a middle note with a medium aroma.BLENDS WITH:
Spice oils, Clary Sage, Sandalwood, Lemon, Neroli and Orange.COMMON NAMES:
Chinese parsley.USES:
The coriander oil is basically used to flavor the wines while in India it is prominently used in cooking.
