| FEMA | 2345 |
| CAS | 68916-04-1 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | citrus fresh, grape, citrus, peel, |
| Flavor | N/A |
| Material Notes | Curacao Peel Oil which is generally offered under the above name is the hand pressed oil from the peel of green bitter oranges. The green peels are also dried and sold to botanical and pharmaceutical houses under the name of Jacmel or Jacmal orange peels. These peels are produced in the West Indies, particularly in Jamaica where also the ordinary bitter orange oil is produced. The true Curacao peel is derived from a variety of the bitter orange tree, the varietas curassaviensis. This tree is cultivated in the tiny island of Curacao, off the north coast of South America. The island is part of the Dutch West Indies. The true Curacao peel is slightly smaller than the jacmal peel and the Curacao peel is much stronger in aroma. It is doubtful, however, if any essential oil at all is produced from the true Curacao peel. The larger part of the production of Curacao and Jacmal peels are shipped to Europe and the U.S.A. for preparation of tinctures and flavor extracts. These are used in flavor compositions for liqueurs of the Curacao type, Triple Sec and Grand Marnier. tsca definition 2008: extractives and their physically modified derivatives. citrus aurantium, var. amara, citrus. |