CARAWAY(CAS: 8000-42-8)

CAS Number
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Basic Information
Molecular Formula
C42H70O35
Molecular Weight
1134.98 g/mol
Physical Properties
Boiling Point
193-231 °C(lit.)
Density
0.91 g/mL at 25 °C(lit.)
Flash Point
145 °F
Chemical Identifiers
SMILES
O1[C@]2([H])[C@@H]([C@H]([C@@]([H])([C@@H](CO)O2)O[C@]2([H])[C@@H]([C@H]([C@@]([H])([C@@H](CO)O2)O[C@]2([H])[C@@H]([C@H]([C@@]([H])([C@@H](CO)O2)O[C@]2([H])[C@@H]([C@H]([C@@]([H])([C@@H](CO)O2)O[C@]2([H])[C@@H]([C@H]([C@@]([H])([C@@H](CO)O2)O[C@]2([H])[C@@H]([C@H]([C@@]([H])([C@@H](CO)O2)O[C@]2([H])[C@@H]([C@H]([C@@]1([H])[C@@H](CO)O2)O)O)O)O)O)O)O)O)O)O)O)O)O)O
InChIKey
WHGYBXFWUBPSRW-FOUAGVGXSA-N
FAQ
Caraway Oil (CAS: 8000-42-8) is an essential oil extracted from the seeds of Carum carvi, a plant in the carrot family. It is commonly used in aromatherapy, perfumery, and traditional medicine. The oil has a distinctive anise-like aroma and is rich in compounds such as carvone, limonene, and d-carvone.
Caraway Oil (CAS: 8000-42-8) is used in the flavoring of foods and beverages, especially in confectionery and baked goods. It is also used in the manufacturing of soaps, detergents, and cosmetics. Additionally, it is utilized in aromatherapy for its calming and digestive benefits.
Caraway Oil (CAS: 8000-42-8) is generally considered safe when used in moderation. However, it should not be ingested in large quantities as it can cause digestive issues and should be avoided during pregnancy. It is also important to store it in a cool, dark place away from direct sunlight to preserve its quality.
Caraway Oil (CAS: 8000-42-8) should be stored in a tightly sealed container away from direct sunlight and heat sources. It is best kept in a cool, dry place to prevent degradation. The oil should be protected from moisture and stored in a cool environment to maintain its therapeutic properties and shelf life.
Safety Notice
Please verify product specifications and safety data before use. Contact the supplier for detailed safety information.
Always follow proper handling procedures
Contact Information
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