| Identification | Back Directory | [Name]
Tangerine oil | [CAS]
8008-31-9 | [Synonyms]
FEMA 3041
FEMA 2657
mexericaoil
MANDARIN OIL
Tangerin oil
Fema no. 2657
Fema no. 3041
Oils,mandarin
TANGERINE OIL
Mandarinwhiteoil
MANDARIN OLIFFAC
ORANGEMANDARINOIL
Citrus nobilis oil
Mandarin green oil
MANDARIN OIL 4-FOLD
citrusreticulataoil
TANGERINE OIL, CRAVO
Mandarinessentialoil
TANGERINE OIL 5-FOLD
MANDARIN OIL 10-FOLD
TANGERINEOIL,NATURAL
MANDARIN OIL, ITALIAN
mandarinoil,expressed
MANDARIN OIL, ARGENTINA
MANDARIN OIL PETITGRAIN
TANGERINEOILBRAZILIAN,CP
Mandarin oil coldpressed
Tangerine oil coldoressed
Mandarin oil,Tangerine oil
MANDARIN OIL ITALIAN FCC
MANDARINOIL,COLDPRESSED,FCC
Tangerine peel oil (Distilled)
Sunflower seed oil。Unhydrogenated
Mandarin oil (citrus reticulata blanco)
Tangerine, oil (Citrus reticulata blanco) | [MDL Number]
MFCD00217556 |
| Chemical Properties | Back Directory | [Boiling point ]
178 °C(lit.)
| [density ]
0.846 g/mL at 25 °C
| [FEMA ]
2657 | [refractive index ]
n20/D 1.4745
| [Fp ]
133 °F
| [Odor]
at 100.00 %. floral citrus mandarin orange | [Odor Type]
citrus | [Uses]
tangerine oil (Citrus reticulata) has botanical properties similar to those of orange, though with greater anti-spasmodic and sedative properties. Its fragrance, reminiscent of bergamot, is sweeter than that of orange. | [EPA Substance Registry System]
Oils, mandarin(8008-31-9) |
| Hazard Information | Back Directory | [Chemical Properties]
Cold expression of rind of almost-ripe mandarin fruits yields an average of 0.5% mandarin essential oil. It exhibits a
characteristic mandarin odor. | [Chemical Properties]
Mandarin oil is obtained by cold-pressing the peel of mandarin oranges, the
fruits of Citrus reticulata Blanco (Rutaceae).The oil is a greenish-yellow to
reddish-orange liquid, depending on the degree of ripeness of the fruit and
themethod used for extraction, and with a pale blue fluorescence and a characteristic
odor, reminiscent of mandarin peel.
d2020 0.847–0.855/0.846–0.854/0.844–0.853; n20D 1.4732–1.458/1.4726–1.4753/1.4722–1.4746; α20D +69 ° to +75 °/+69 ° to +76 °/+70 ° to +79 °;
evaporation residue: 1.9–3.9%/1.8–3.9%/1.4–3.3% (data for green/yellow/
red mandarin oils); solubility: 1 vol in ≤10 vol 90% ethanol (all types) [793].
The main components of mandarin oils are limonene (65–75%) and γ-terpinene (16–22 %).Thecharacteristic feature ofmandarin oil is its content
of α-sinensal (0.1–0.5%), methyl N-methylanthranilate (0.3–0.7%, which is
responsible for fluorescence), and long-chained unsaturated aliphatic aldehydes.
Annual production of mandarin oil in Italy is ～100 t. Additional
quantities are produced in Spain, Brazil, China, Argentina, South Africa,
and so on. However, the sensory properties of the oils may be different from
those of the Italian type because other varieties of mandarins (clementines,
satsumas, etc.) are also processed in these regions. Such oils are also labeled
as tangerine oils.
The Italian mandarin oil is the preferred quality and is used to enrich the
bouquet of flavor compositions containing sweet orange oils as the main
component. It is also used in liqueurs and perfumery. | [Physical properties]
The physical–chemical constants of the oil vary, depending on the source. The oil is a clear,
dark orange to reddish-yellow or brownish-orange liquid. Mandarin oil of Italian production is a clear, mobile liquid, susceptible to
turbidity on cooling; the oil ranges from light orange to reddish-orange in color. | [Definition]
Extractives and their physically modified derivatives. Citrus reticulata, Citrus. |
|
|