8008-56-8

Basic information

• Product Name: Citrus Oil
• Synonyms: cedrooil;Lemonoil,distilled;Lemonoil,Guinea;Lemonoilconcentrate;Lemonpetigrainoil;Lemonpetitgrainoil;lemontincture;oiloflemon
• CAS NO: 8008-56-8
• Molecular Weight: 0
• EINECS: 289-753-6
• Product Categories: Alphabetical Listings;Essential OilsFlavors and Fragrances;Flavors and Fragrances;I-L
• Mol File: 8008-56-8.mol
• Article Data: 0

Chemical Properties

• Boiling Point: 222 °C(lit.)
• Flash Point: 195 °F
• Appearance: /
• Density: 0.888 g/mL at 25 °C(lit.)
• Refractive Index: n20/D 1.471(lit.)
• Storage Temp.: 2-8°C
• CAS DataBase Reference: Citrus Oil(CAS DataBase Reference)
• NIST Chemistry Reference: Citrus Oil(8008-56-8)
• EPA Substance Registry System: Citrus Oil(8008-56-8)

Safety Data

• Hazard Codes: C,Xi,F,Xn
• Statements: 34-10-36/38-36/37/38-11-36-22
• Safety Statements: 26-36/37/39-45-36-16
• RIDADR: UN 1760 8/PG 2
• WGK Germany: 2
• RTECS: GE8750000
• F: 8
• HazardClass: 3.2
• PackingGroup: III
• Hazardous Substances Data: 8008-56-8(Hazardous Substances Data)

Usage

Description

Citrus Oil is a flavorant obtained by pressing the oil from the rind of citrus fruits. It is largely composed of terpenes and sesquiterpenes, along with the flavor-imparting oxygenated components. It is partly water-soluble, not stable, and is used in beverages.
Used in Food Industry:
Citrus Oil is used as a flavorant for its fresh, juicey lemon taste with a sweet citral aldehydic nuance, enhancing the flavor of various food products.
Used in Beverage Industry:
Citrus Oil is used as a flavoring agent in beverages, providing a refreshing and tangy taste.
Used in Perfumery Industry:
Citrus Oil is used in eau de cologne and other perfumery products due to its fresh odor. However, its use is restricted in perfumery products due to the presence of furocumarins.
Used in Aromatherapy:
Citrus Oil, with its characteristic lemon peel odor, can be used in aromatherapy for its refreshing and uplifting properties.
Source:
Citrus Oil is obtained by cold expression (mechanical or manual) of the peel in yields of approximately 4%, based on the weight of the fruit. The oil is obtained from the fresh peel with or without previous separation of the pulp and the peel.
Production Methods:
Lemon oil is obtained by pressing the peel of the fruits of Citrus limon (L.) Burm. (Rutaceae). It is a pale yellow or pale greenish-yellow to dark green liquid with a characteristic lemon peel odor.
Composition:
The composition of lemon oils depends on the variety of lemon and the country of origin. The characteristic odor of lemon oil differs from that of other citrus oils and is largely due to neral and geranial.
Annual worldwide production is about 7000 t, of which ~60% originates from Argentina and ~10% each from Spain, the United States, and Italy. Smaller quantities are also produced in Turkey, Mexico, South Africa, and Brazil.

Preparation

By steam distillation of chopped lemon peel under partial vacuum

Essential oil composition

To date, more than 40 constituents have been identified in the oil, which contains approximately 90% limonene (by weight). Other important terpenes include α- and β-pinene, myrcene, citral and terpinene.