citrus tangerina peel oil

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citrus tangerina peel oil

Ingredient	Name Detail	CAS
citrus tangerina extract	citrus tangerina extract	223748-44-5
citrus tangerina fruit	citrus tangerina fruit	223748-44-5
citrus tangerina fruit puree	citrus tangerina fruit puree	223748-44-5
citrus tangerina fruit water	N/A	223748-44-5
citrus tangerina peel	citrus tangerina peel	223748-44-5
citrus tangerina peel extract	N/A	223748-44-5

Identifiers

CAS (Single)	223748-44-5
FEMA	N/A
EINECS	N/A
Synonyms	tangerine peel oil volatile oil expressed from the peel of the ripe fruit the tangerina, citrus tangerina, rutaceae
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	tangerine peel

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Citrus Tangerina Peel Oil (CAS: 223748-44-5)

1. Identity & Chemical Information

Citrus tangerina peel oil, commonly known as tangerine oil, is a natural complex material derived from the peel of the Citrus tangerina fruit. It is not a single chemical compound but a mixture of various constituents. The CAS number for this essential oil is 223748-44-5. While it does not have a specific FEMA number due to its complex nature, it is recognized in various flavor and fragrance compendiums. The oil is characterized by its rich composition of terpenes, aldehydes, and esters, which contribute to its distinctive aroma and flavor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Citrus tangerina peel oil is renowned for its fresh, sweet, and tangy aroma, reminiscent of freshly peeled tangerines. The oil exhibits a high intensity and excellent diffusion, making it a popular choice for imparting a bright, citrusy note in both flavors and fragrances. It serves as an impact note in formulations, providing a lively and uplifting character. The taste threshold is not well-documented, but its strong aroma suggests a potent sensory impact even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Tangerine oil is naturally sourced from the peel of the Citrus tangerina fruit, primarily through cold pressing. This method preserves the oil's volatile compounds, which are responsible for its characteristic scent and flavor. The oil is considered a natural flavor and fragrance, aligning with consumer preferences for natural ingredients. Its formation does not involve synthetic pathways, making it suitable for natural product labeling.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

In the flavor industry, citrus tangerina peel oil is used across various categories, including beverages, confectionery, and baked goods. It functions as a top note, providing a fresh and zesty citrus flavor. Typical use levels in finished products range from 10 to 100 ppm, depending on the desired intensity and product type. The oil is relatively stable under acidic conditions but may degrade under prolonged heat exposure, necessitating careful formulation considerations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Tangerine oil is a staple in the fragrance industry, particularly in citrus and fruity fragrance families. It is used in a variety of products, including perfumes, body sprays, and household cleaners. The oil acts as a top note, offering a bright and invigorating scent that quickly captures attention. Typical concentration ranges from 0.1% to 1% in fragrance formulations, depending on the product type and desired effect.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The primary constituents of citrus tangerina peel oil include limonene, γ-terpinene, and myrcene, which contribute to its citrusy aroma. Other notable components are linalool and α-pinene. The composition of the oil can vary significantly based on factors such as geographic origin, harvest time, and extraction method.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

In the United States, citrus tangerina peel oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is approved under Regulation (EC) No 1334/2008. The UK follows similar regulations post-Brexit. In Asia, the oil is accepted in Japan and China, with specific guidelines in ASEAN countries. In Latin America, countries like Brazil and those in MERCOSUR recognize its use in flavors and fragrances, though specific regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, citrus tangerina peel oil is considered safe within the typical use levels in food products, with no specific ADI established. Dermal exposure in fragrances is generally safe, though it may cause irritation or sensitization in sensitive individuals; IFRA provides guidelines for safe use levels. Inhalation exposure is typically low risk, but occupational exposure should be managed to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Citrus tangerina peel oil is valued for its vibrant and authentic citrus aroma, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other citrus oils and can enhance the freshness of floral and fruity compositions. Formulators should be cautious of its volatility and potential for oxidation, which can affect product stability and shelf life.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on citrus tangerina peel oil is well-established, with comprehensive sensory and regulatory information available. However, industry practices regarding specific use levels and formulation strategies may not be fully documented. There are known data gaps in the precise quantification of minor constituents and their sensory contributions.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
Includes section 5a for complex natural material

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-06-02 11:51:54 GMT (p2)

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