It is obtained either by steam distillation or solvent extraction of whole seeds of Abelmoschus moschatus.
It grows in India,China,Indonesia and West Indies.
This oil should be allowed to age for several months to allow the initial fatty notes to subside into a rich, sweet, floral, musk, wine odor.
The matured oil has a sweet and rich, warm, musky, nutty aroma with a mysterious touch of floral.
It blends well with Aldehydes, Mandarin, Orange, Peppermint,Rosemary and Spruce.
It is also one of the few oils containing natural musk compounds.
The chemical composition [ in percentage] is as follows;
Decyl acetate -5-6
Dodecyl acetate -4-5
Farnesol -4-5
Farnesyl acetate -60-65
Palmitic acid -1-2
7-Hexadecen-16-olide -7-9 [Macrocyclic musk]
9-Octadecenoic acid -Max 1
9-Octadecen-18-olide -1-2
5-Tetradecen-1-yl acetate-1.5-2
5-Tetradecen-14-olide-1.5-2 [Macrocyclic musk]
The minor components with 0.5-1 % are 2,4- Decadien-1-al, Decanol, Dodecen-1-yl acetate, Linoleic acid, Nerolidol, etc.
It is steam distilled from the dried, crushed, ripe fruit of Carum Carvi, a small shrub which grows wild in Asia, Europe, North Africa and United States.
The oil has a fresh, caraway seedy, carrot, carvones odour and a mild,spicy taste.
It is used upto 10% in fragrance concentrate and 1000 ppm in flavour formulations.
It is used primarily for flavouring foods and alcoholic beverages.
It blends well with Cassia oil, Clove bud oil, Clary sage oil, Coriander oil,etc.
The chemical composition [ in percentage] of major components is as follows;
Carvone-50-55
Limonene-35-45
The minor components in oil are Carveol, Myrcene, Limonene diepoxide, Dihydro carvone, Mentha-2,8-dien-1-ol, Perillyl alcohol, etc.
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