FlavScents AInsights Entry for Tangerine Oil America (CAS: 8016-85-1)
1. Identity & Chemical Information
Tangerine oil America, also known as Citrus reticulata Blanco oil, is a natural complex material derived from the peel of the tangerine fruit. It is classified under CAS number 8016-85-1. This essential oil does not have a single molecular formula or molecular weight due to its complex nature. It is recognized by FEMA number 3041 and is often referenced in flavor and fragrance contexts. The oil is composed of various terpenes and aldehydes, which contribute to its characteristic aroma and flavor profile.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Tangerine oil America is renowned for its fresh, sweet, and citrusy aroma with a tangy undertone. It is often described as having a bright and uplifting scent, making it a popular choice in both flavor and fragrance applications. The oil's flavor profile is similarly sweet and citrusy, with a slight tartness that enhances its appeal in culinary uses. While specific taste and odor thresholds are not well-documented, the oil is typically used as an impact note or modifier in formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Tangerine oil is naturally sourced from the peel of the tangerine fruit, primarily through cold pressing. The oil's composition can vary depending on the geographical origin, harvest time, and processing methods. It is considered a natural flavor and fragrance material, aligning with consumer preferences for natural products. The oil's formation involves the extraction of volatile compounds from the fruit peel, which are responsible for its distinctive sensory characteristics.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In the flavor industry, tangerine oil America is used across various categories, including beverages, confectionery, and baked goods. It serves as a key ingredient for imparting a fresh citrus note, enhancing the overall flavor profile of the product. Typical use levels in finished food or beverage products range from 10 to 100 ppm, depending on the desired intensity and application. The oil is relatively stable under moderate heat and neutral pH conditions but may oxidize over time if not stored properly.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Tangerine oil is a versatile component in the fragrance industry, commonly used in citrus, floral, and gourmand fragrance families. It acts as a top note, providing an initial burst of freshness and brightness. The oil is often used in personal care products, household cleaners, and air fresheners. Typical concentration ranges vary, but it is generally used at low levels to achieve the desired olfactory impact without overpowering other fragrance components.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The primary constituents of tangerine oil America include limonene, γ-terpinene, and myrcene, which contribute to its characteristic citrus aroma. Other notable components may include α-pinene, β-pinene, and linalool. The composition of the oil can vary significantly based on factors such as origin, harvest, and processing techniques.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
Tangerine oil America is generally recognized as safe (GRAS) for use in flavors by the FDA and FEMA in the United States. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and assigned an FL number. Post-Brexit, the United Kingdom continues to align closely with EU regulations. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil follow MERCOSUR regulations, which are generally harmonized with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Tangerine oil is considered safe for oral exposure when used within recommended levels, with no specific ADI or MSDI established. For dermal exposure, it is generally non-irritating and non-sensitizing, although IFRA provides guidelines to ensure safe use in fragrances. Inhalation exposure is typically low risk due to the oil's volatility, but occupational exposure should be managed to prevent sensitization. The risk profiles for food and fragrance applications are similar, with safety ensured through adherence to regulatory guidelines.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Tangerine oil America is valued for its bright, uplifting citrus note, which can enhance both flavor and fragrance formulations. It synergizes well with other citrus oils and floral notes, providing a balanced and refreshing profile. Formulators should be cautious of potential oxidation, which can alter the oil's sensory characteristics. It is often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on tangerine oil America is well-established, with consistent findings across sensory and regulatory domains. However, industry practices may vary, and some undocumented uses exist. Known data gaps include specific taste and odor thresholds, which require further research for precise quantification.
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 2026-06-23 16:13:22 GMT (p2)
