clementine mandarin peel oil

Full Material List

N/A

Identifiers

CAS (Single)	N/A
FEMA	4855
EINECS	N/A
Synonyms	citrus clementina peel oil clementine oil clementine peel oil clementine mandarin oil clementine mandarin peel oil volatile oil obtained from the peel of citrus clementina, 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	N/A
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow to orange clear liquid (est)
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	alcohol water
Occurrence	clementine

Organoleptic

Organoleptic Notes	1. Odor Type: citrus mandarin Odor Description:at 100.00 %. mandarin
Odor	citrus mandarin,
Flavor	citrus mandarin,

AInsights BETA

FlavScents AInsights Entry: Clementine Mandarin Peel Oil

1. Identity & Chemical Information

Clementine mandarin peel oil is a natural complex material derived from the peel of the clementine mandarin fruit. It does not have a specific CAS number due to its nature as an essential oil. This oil is commonly used in both flavor and fragrance applications due to its vibrant citrus profile. It is important to note that the composition of clementine mandarin peel oil can vary significantly depending on factors such as the geographical origin of the fruit, the time of harvest, and the extraction method used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Clementine mandarin peel oil is characterized by its fresh, sweet, and tangy citrus aroma, reminiscent of the fruit itself. The oil has a bright and uplifting scent profile, often described as a blend of sweet orange and floral notes with a hint of zestiness. It is typically used as an impact note in both flavor and fragrance formulations, providing a lively and refreshing top note. The intensity of the aroma can vary, but it is generally considered to have a moderate to strong diffusion.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Clementine mandarin peel oil is naturally sourced from the peel of the clementine mandarin fruit, a hybrid between a sweet orange and a mandarin. The oil is extracted through cold pressing, a method that preserves the delicate aromatic compounds. This oil is often labeled as a "natural flavor" or "natural fragrance" due to its direct derivation from plant material without synthetic modification.

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

4. Use in Flavors

In flavor applications, clementine mandarin peel oil is used to impart a fresh and authentic citrus note. It is commonly found in beverages, confectionery, and desserts. The typical use levels in finished food products range from 10 to 100 ppm, depending on the desired intensity and the specific application. The oil is relatively stable under normal processing conditions but can be sensitive to prolonged exposure to heat and light, which may lead to oxidation and loss of aroma.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Clementine mandarin peel oil is a popular choice in the fragrance industry, particularly in the creation of citrus, floral, and fresh fragrance families. It serves as a top note, providing an initial burst of freshness and vibrancy. The oil is used in a variety of products, including perfumes, colognes, and personal care items. Typical concentration ranges in fragrance formulations are from 0.1% to 3%, depending on the desired effect and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of clementine mandarin peel oil include limonene, myrcene, linalool, and γ-terpinene. These compounds contribute to the oil's characteristic citrus aroma and flavor. The exact composition can vary based on factors such as the fruit's origin and the extraction process.

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

6. Regulatory Status (Regional Overview)

In the United States, clementine mandarin peel oil is generally recognized as safe (GRAS) for use in food by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and is considered a natural flavoring substance. The regulatory status in the United Kingdom aligns with the EU post-Brexit. In Asia, the oil is accepted in countries like Japan and China, although specific regulations may vary. In Latin America, countries such as Brazil recognize it under MERCOSUR regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Clementine mandarin peel oil is generally considered safe for use in both flavor and fragrance applications. For oral exposure, the oil has a high margin of safety when used within recommended levels. Dermal exposure in fragrance applications is typically well-tolerated, although it may cause irritation in sensitive individuals. Inhalation exposure is considered low risk due to the oil's volatility and typical use concentrations. It is important to adhere to IFRA guidelines to minimize potential sensitization risks.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Clementine mandarin peel oil is valued for its ability to impart a natural and vibrant citrus note. It blends well with other citrus oils and floral notes, enhancing the overall freshness of a formulation. Formulators should be cautious of potential oxidation, which can be mitigated by using antioxidants or appropriate packaging. The oil is sometimes under-utilized in complex formulations where its bright character can be overshadowed by heavier notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on clementine mandarin peel oil is well-established, with comprehensive sensory and regulatory information available. While industry practices are generally consistent, there are some gaps in specific regional regulatory details and long-term safety studies. Formulators should verify the latest guidelines and consider potential variability in oil composition.

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 11:52:49 GMT (p2)

Suppliers

Bontoux

Sensory : sweet, citrusy, fresh, green, slightly tart, juicy

Go To Supplier