citrus reticulata blanco var. tangerine oil

Full Material List
N/A

Identifiers

FEMA 3041
CAS 8016-85-1
EINECS N/A
Synonyms
  • citrus nobilis var. deliciosa swingle var. tangerine oil
  • extrapone tangerine (Symrise)
  • tangerine oil
  • tangerine oil decolorized (low furocoumarin)
  • volatile oil obtained from the peel of tangerine, citrus reticulata, 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

Organoleptic

Organoleptic Notes
  • 1. Odor Type: citrus Odor Strength:medium
  • Substantivity:40 hour(s) at 100.00 %
  • citrus orange aldehydic peely terpenic mandarin
  • Odor Description:at 100.00 %. citrus orange aldehydic peely terpenic mandarinLuebke, William tgsc, (2017)
  • Odor sample from: CA Aromatics Company Inc.
Odor citrus
citrus, orange, aldehydic, peely, terpenic, mandarin,
Flavor citrus
citrus, fruity, aldehydic, peely, orange, mandarin, terpenic,

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Properties

Food Chemicals Codex Listed No
Appearance orange yellow clear liquid (est)
Assay N/A
Specific Gravity 0.84400 to 0.85400 @ 25.00 °C.
Lbs/Gal (est) 7.023 to 7.106
Refractive Index 1.46900 to 1.49600 @ 20.00 °C.
Melting Point N/A
Boiling Point N/A
Flash Point 114.00 °F. TCC ( 45.56 °C. )
Acid Value N/A
Vapor Pressure N/A
Vapor Density N/A
logP (o/w) N/A
Soluble In
  • alcohol
  • water, 105.5 mg/L @ 25 °C (est)
  • water
Occurrence
  • tangerine