China (Mainland)
Assessedsupplier
GALANGAL ROOT OIL CAS NO.8006-84-6
- Min.Order: 1 Gram
- Payment Terms: T/T
- Available Specifications:
- Product Details
Keywords
- Bitterfennel oil
- Fennel oil
- Oil of fennel
Quick Details
- ProName: GALANGAL ROOT OIL
- CasNo: 8006-84-6
- Molecular Formula: Fennel oil
- Appearance: oil
- Application: OLIVE;OLEA EUROPAEA (OLIVE) FRUIT OIL;...
- DeliveryTime: in stock
- PackAge: according to the customer
- Port: shanghai
- ProductionCapacity: 1 /
- Purity: 50%
- Storage: -20
- Transportation: by courier sea or air
- LimitNum: 1 Gram
- Plant of Origin: 1
- Testing Method: 1
- Product Ecification: 1
- Heavy Metal: 1
- Voluntary Standards: 1
- 1: 1
- 1: 1
Superiority
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% anethFennel 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% aneth
Details
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% anethFennel 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% aneth