ChemicalBook--->CAS DataBase List--->68952-43-2

68952-43-2

68952-43-2 Structure

68952-43-2 Structure
IdentificationBack Directory
[Name]

ANISE OIL
[CAS]

68952-43-2
[Synonyms]

ANISE
Badiane
FEMA 2094
FEMA 2096
FEMA 2095
OLEUMANISI
ANISEED OIL
ANISEOILSTAR
Oils,staranise
ANISE STAR OIL
STAR ANISE OIL
Star anise oils
STAR ANISEED OIL
Illicimverumoleum
FRUITCHINESEANISETREEOIL
ANISE SEED OIL, NATURE IDENTICAL
[EINECS(EC#)]

283-518-1
[MDL Number]

MFCD00130517
Chemical PropertiesBack Directory
[Boiling point ]

232 °C(lit.)
[density ]

0.980 g/mL at 25 °C(lit.)
[FEMA ]

2096 | ANISE, STAR, OIL (ILLICIUM VERUM HOOK, F.)
[refractive index ]

n20/D 1.554(lit.)
[Fp ]

199 °F
[storage temp. ]

2-8°C
[form ]

neat
[Odor]

at 10.00 % in dipropylene glycol. sweet anise licorice fennel resinous phenolic herbal
[biological source]

Illicium verum Hook. f. (also Badiane)
[Odor Type]

anise
[Optical Rotation]

[α]20/D 1°, neat
[CAS DataBase Reference]

68952-43-2
[EPA Substance Registry System]

Oils, star anise (68952-43-2)
Safety DataBack Directory
[Hazard Codes ]

Xi
[Risk Statements ]

43
[Safety Statements ]

26-36/37
[RIDADR ]

UN3082 - class 9 - PG 3 - DOT NA1993 - Environmentally hazardous substances, liquid, n.o.s. HI: all (not BR)
[WGK Germany ]

2
[RTECS ]

BZ4200000
[F ]

8
[TSCA ]

TSCA listed
[HS Code ]

3301296000
Hazard InformationBack Directory
[Chemical Properties]

The oil is obtained by steam distillation of dried, well-ripe, brown-colored seeds and is known commercially as star anise essential oil. The odor is intensely sweet with a characteristic flavor.
[Uses]

These Secondary Standards are qualified as Certified Reference Materials. These are suitable for use in several analytical applications including but not limited to pharma release testing, pharma method development for qualitative and quantitative analyses, food and beverage quality control testing, and other calibration requirements.
[Definition]

Extractives and their physically modified derivatives Illicium verum, Magnoliaceae.
[Essential oil composition]

The main constituents include anethole (85 to 90%), d-α-pinene, δ-carene, α- and β-phellandrene, p-cymene, cineol, l-limonene, d-terpineol and 25 constituents (Burdock, 1997).
[Aroma threshold values]

Aroma characteristics at 2.0%: sweet, anise, licorice, anethole and estragole-like with a clean, resinous, slightly phenolic nuance.
[Taste threshold values]

Taste characteristics at 15 ppm: sweet, anise and fennel with a full-bodied sweetness and an herbal nuance.
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