Use
Celery seed oil is obtained by steam distillation of the crushed, ripe seeds of
field-grown celery, Apium graveolens L. (Apiaceae). It is produced in India in a
quantity of ～20 t/yr and is an almost colorless to brownish-yellow liquid with a
characteristic, pervasive, sweet–spicy, long-lasting odor.
d2020 0.867–0.908; n20D 1.4780–1.4880; α20D +48 ° to +78°; solubility: 1 vol in no more than 6 vol of 90% ethanol at 20 °C; saponification number: 20–70.
Major mono- and sesquiterpene hydrocarbons in the oil are (+)-limonene
(58–79%) and β-selinene [17066-67-01] (5–20%). Its typical, long-lasting odor is
caused primarily by two lactones, 3-butylphthalide and sedanenolide (1.5–11%).
Celery seed oil is used chiefly for flavoring foods, although small quantities are
also used in perfumery.