Physical

Physical properties of some spice essential oils and flavourants Spice Specific gravity Refractive index (20°C) (20°C) Asafoetida 0.906-0.973 1.493-1.518 Allspice (Pimenta) 1.024-1.055a 1.525-1.536 berry oil Pimenta leaf oil I .026-1 .06S I.530-1.540 Bay oil a 1.506-1.520 0.960-0.985; in oils of lower quality as low as 0.951 Terpeneless bay oil 1.029-1.050' I,527-I.536 Cardamom a 1.462-1.467 0.923-0.941 Cardamom, wild 0.909' 1.474 Cinnamon bark. oil 1.020-I.030’ 1.568-1.535 Cinnamon leaf oil 1.037-1.055” 1.529-1.535 Optical rotation (°) (20°C) -9°0' to +9°18' 0°32' to -5°0' inactive to 5°30' laevorotatory up to -2°, seldom up to - 3° -0°10' to -1°20' +24°0' to +41 °

• 16°30' -1°0' to - 2° 10' I °36' to 0°40' Solubility characteristics Soluble in 1-2 vols and more of 70% alcohol, occasionally with opalescence to turbidity on dilution Soluble in 1-2 vols of 70% alcohol Freshly distilled oils are soluble usually in 1-2 vols of 70% alcohol; solubility decreases rapidly on storage Soluble in 2-2.5 vols of 60% alcohol, sometimes even in 6-6.5 vols of 50% alcohol Soluble in 2-5 vols of 70% alcohol Soluble in 1-2.5 vols of 70% alcohol Soluble in 1-2.5 vols of 70% alcohol occasionally opalescent to hazy Soluble in 1.5 vols or more of 70% alcohol.

50% alcohol Soluble in 2-5 vols of 70% alcohol Soluble in 1-2.5 vols of 70% alcohol Soluble in 1-2.5 vols of 70% alcohol occasionally opalescent to hazy Soluble in 1.5 vols or more of 70% alcohol. sometimes with opalescence or paraffin separation Other remarks Sulphur content, I5.3-29% Phenol content, 65-89% Phenol content, 65-96% Phenol content S7 -60%; in oils of poor quality, as low as 40% Phenol content, 82-95.5% Acid number, up to 4; Ester number, 92- 150 Acid number, 1.1; Ester number, 12 Aldehyde (cinnameldehyde), 5I.8-56% Phenol (Eugenol), 14-18% Aldehyde, up to 4% Phenol. 77.3- 90.5%

Cassia oil 1.055-1.070a 1.600- I .606 Clove bud oil I.043-1.068a 1.529-1.537 Clove stem oil a 1.531-1.538 1.040-1.067 Clove leaf oiI 1.032-1.067a 1.533-1.539 Ginger 0.877-0.886a oils I .489-1.494 with lower and higher specific gravity have been observed Mustard 1 .014-1.030 1.527-1.529 Nutmeg 0.859-0.868 1.469-1.472 Mace 0.860-0.892 1.472-1.479 -100' to +600' up to -1035' up to -1030' -0050' to — 1053'

• 2600' to - 5000' lower values observed for oildistillied from old roots stored for a ‘long time Inactive +40"48’ to +49048' +21042' to +41030' Readily soluble in 1-2 vols of 80% alcohol, 2-3 vols of 70% alcohol 1-2 vols or more of 70% alcohol with slight turbidity: freshly distilled in 2.5-3.0 vols of 60% alcohol 1-2 vols or more of 70% alcohol and 2.5-3 vols of 60% alcohol 0.9 vols or more of 70% alcohol Only sparingly soluble in alcohol. Up to 7 vols of 95% alcohol reqd. for solution which is not always clear. In 90% alcohol.

alcohol and 2.5-3 vols of 60% alcohol 0.9 vols or more of 70% alcohol Only sparingly soluble in alcohol. Up to 7 vols of 95% alcohol reqd. for solution which is not always clear. In 90% alcohol. the oils are generally, but not always completely soluble. Soluble in 160 to 300 parts of water. 7-10 parts of 70% alcohol. 2.5-3.0 vols of 80% ethanol, in 0.5 vols of 90% ethanol, clearly miscible with ether. amyl alcohol. benzene and petroleum ether Aldehyde. 75-90% Eugenol. 78-95% seldom up to 98% Eugenol. 83-95%, in exceptional cases higher Eugenol. 78-93% Acid number. up to 2: Ester number. up to 15: Ester number after acetylation. 24-50 Allyl isothiocynate. 94%; boiling range ar 760 nm. 148-154"C Acid number. 1.0-1.3: Ester number. 6.8-7.3 Acid number, 1.5-6.2: Ester number. 2.8-12.8 Ester number. 354-365: Ester content. caled. as methyl salicylate. 96-99%

Appendix (continued) Spice Specific gravity Refractive index Optical rotation (0) (20°C) (20°C) (20°C) Pepper oil 0.873-0.916 1.480-1.499 -10001 +30 Star anise 0.98-0.00 1.553-1.557 up to -20; sometimes up to 0036’ Ajowan oil 0.910-0.930a 1.498-1.504 up to 500’ Coriander 0.870-0.885a 1.463-1.471 +800’ to + 1300’ Dill 0.895-0.915a 1.481-1.491 +7000’ to +8200’ Anise oil 0.980-0.990 1.52-I.559 up to -l050’ Fennel seed oil 0.965-0.977a 1.528-1.539 +1100’ to +2400’ celery seed oil 0.872-0.891a 1.480-1.484 +65053’ to 76051’ Solubility characteristics Not readily soluble in alcohol, usually soluble in 10-15 vols of alc;

0.965-0.977a 1.528-1.539 +1100’ to +2400’ celery seed oil 0.872-0.891a 1.480-1.484 +65053’ to 76051’ Solubility characteristics Not readily soluble in alcohol, usually soluble in 10-15 vols of alc; soluble in 3-10 vols of 95% alcohol Soluble in 1.5-3.0 vols of 90% alcohol Soluble in 1-2 vols and more of 80% alcohol Soluble in 2-3 vols of 70% alcohol Soluble in 4-9 vols of 80% alcohol Soluble in 1.5-3.0 vols of 90% alcohol Soluble in 5-8 vols of 80% alcohol and in 0.5 vols of 90% alcohol Turbid in 90% alcohol Other remarks Acid number, up to 1.1 Ester number, 0.5 to 6.5 Ester number after acetylation, 12-22.4; Phellandrene test, usually strongly positive Congealing point, +14-+I80 Phenols,45.0-57.0% Acid number, up to 5.0; Ester number, 3.0-22.7 Carvone content, 40-60% Congealing point, not below 50, and as high as 100 in good oi Is Saponification numher, 25.1-47.6

Caraway seed oil 0.907-0.919a 1.484-1.488 +7000' to +81'0' Parsley seed oil 1.043-1.110a 1.512-1.528 -400' to -1008' Parsley herb oil 0.902-1.016a 1.509-1.526 +1016' to +4030' a - at 150C Seldom soluble in 70% alcohol, soluble in 2-10 vols of 80% alc., clearly soluble in equal vols of 90% alcohol. 4-8 vols and more of 80% alcohol Soluble in 95% alcohol Carvone content, 50.0 -60% Acid number. up to 6: Ester number, I to 11, Ester number after acetylation. 4 to 20 Acid number, up to I. Ester number. 5 to 14, Ester number after acetylation, 19-68

Carvone content, 50.0 -60% Acid number. up to 6: Ester number, I to 11, Ester number after acetylation. 4 to 20 Acid number, up to I. Ester number. 5 to 14, Ester number after acetylation, 19-68

Major essential oils - their production and adulterants Essential oil Origin Major Countries Adulterants employed Cassia oil Cinnamon oil Clove leaf oil Clove bud oil Coriander oil Mint oil Dill oil Garlic oil Ginger oil Cinnamonum Cassia (Lauraceae) Cinnamonum Zeylanicum (Lauraceae) Syzygium
aromaticum (Myrtaceae) Syzygium
aromaticum (Myrtaceae) Coriandrum sativum (Umbelliferae) Mentha arvensis (Labiatae) Anethum graveolens (Umbelliferae) Allium sativum (Liliaceae) Zingiber officinale (Zingiberaceae) China, Indonesia, Vietnam, Taiwan Sri Lanka. India Madagascar. Indonesia, Tanzania, Brazil. Sri Lanka Indonesia. Madagascar Russia China, Brazil. India. Paraguay. Taiwan. Thailand. North Korea. Japan US. Hungary. Bulgaria, Russia Egypt Mexico. Italy. Egypt China, India Cinnamaldehyde Leaf oil to bark oil and cinnamaldehyde Clove stem oil Clove stem oil. leaf oil. eugenol. and stem oil terpenes Synthetic linalool Not a commercially attractive proposition Distilled orange terpenes Nature identical raw materials Not often adulterated