orange essence

Full Material List

N/A

Identifiers

CAS (Single)	N/A
FEMA	N/A
EINECS	N/A
Synonyms	citrus aurantium / reticulata essence citrus aurantium essence citrus sinensis essence orange (floridian) kiinote (Omega)
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	citrus aurantium mandarin

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry: Orange Essence

1. Identity & Chemical Information

Orange essence is a natural complex material derived from the peel of oranges, primarily Citrus sinensis. It is not a single chemical compound but a mixture of volatile compounds that contribute to its characteristic aroma and flavor. As such, it does not have a specific CAS number. The essence is often used in both flavor and fragrance applications due to its fresh, citrusy profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Orange essence is characterized by its bright, fresh, and zesty citrus aroma, with sweet and slightly tangy undertones. It is often described as having a high intensity and excellent diffusion, making it a prominent impact note in formulations. The essence is used to impart a natural citrus flavor and aroma, often serving as a top note in both flavor and fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Orange essence is naturally found in the peel of oranges, where it is stored in oil glands. It is typically obtained through cold pressing or steam distillation of the orange peel. The essence is considered a natural flavor and fragrance material, aligning with consumer preferences for natural ingredients.

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

4. Use in Flavors

Orange essence is widely used in the flavor industry, particularly in beverages, confectionery, and baked goods. It serves as a primary flavoring agent, providing a fresh and authentic citrus taste. Typical use levels in finished products range from 50 to 500 ppm, depending on the desired intensity and product type. The essence is generally stable under acidic conditions but may degrade under prolonged heat exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, orange essence is used across various fragrance families, including citrus, floral, and gourmand. It acts as a top note, providing an initial burst of freshness and enhancing the overall brightness of the fragrance. Typical concentration ranges in perfumes and personal care products vary from 0.1% to 3%, depending on the formulation. Its volatility makes it an excellent choice for creating lively and uplifting scents.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Orange essence typically contains a variety of terpenes and aldehydes, with limonene being the most abundant constituent. Other significant components include myrcene, linalool, and citral. The composition can vary based on the origin of the oranges and the extraction method used.

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

6. Regulatory Status (Regional Overview)

In the United States, orange essence 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 as a natural flavoring substance. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil and members of MERCOSUR also have established regulations for natural flavorings.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, orange essence is considered safe within the typical use levels in food, 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 in fragrances. 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

Orange essence is valued for its ability to impart a natural and vibrant citrus note. It synergizes well with other citrus and floral notes, enhancing the overall freshness of formulations. Common pitfalls include overuse, which can lead to an overpowering aroma, and degradation under heat, which can alter its sensory profile. It is often underutilized in savory applications, where it can add a unique twist.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on orange essence is well-established, with extensive documentation in both flavor and fragrance applications. Industry practices are well-documented, though specific compositional data may vary due to natural variability. Regulatory guidelines are clear, but formulators should verify compliance with regional regulations.

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 2026-05-21 14:37:33 GMT (p2)

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