Perfume and Flavor Materials of Natural Origin, page 107.
Celery Seed Oil is a pale yellow to orange yellow liquid.
Its odor is spicy-warm, sweet and rich, 'soup-like', longlasting and powerful, slightly fatty, typical of the odor of the seed (fruit) but less fresh than the odor of the celery plant.
The flavor is equally warm and spicy, somewhat burning and very powerful.
In perfumery, celery seed oil is used very frequently, but only in very small amounts. Used skilfully, it can impart warm notes in floral and Oriental compositions, in lavender bouquets, in modern fantasy and aldehydic perfumes, etc.
Most of this is used in the spice industry where all kinds of foods and food additives are flavored with celery: soups, meats, sauces, pickles, vegetable juices, etc. The oil substitutes for the spice in many cases.
This oil is produced by steam distillation of the fruits (seed) of either wild or cultivated Apium graveolens, the celery plant.
Restricted IFRA-standard materials typically present in this NCS at the listed concentrations.
| Constituent | CAS | Typical % |
|---|---|---|
| d-Carvone | 2244-16-8 | 0.2% |