68606-94-0

Basic information

• Product Name: FEMA 2821
• Synonyms: ORANGE ESSENCE OIL;ORANGE OIL 10 FOLD;ORANGE OIL 5 FOLD;Oils,orange,sweet,terpene-free;Orangeoil,concentrated;Orangeoil,sweet,deterpenized;Orangeoil,terpeneless;Orangeoilsweet,terpeneless
• CAS NO: 68606-94-0
• EINECS: 614-649-8
• Mol File: 68606-94-0.mol
• Article Data: 0

Chemical Properties

• Appearance: /
• CAS DataBase Reference: FEMA 2821(CAS DataBase Reference)
• NIST Chemistry Reference: FEMA 2821(68606-94-0)
• EPA Substance Registry System: FEMA 2821(68606-94-0)

Safety Data

• Hazardous Substances Data: 68606-94-0(Hazardous Substances Data)

Usage

Description

Sweet orange is an evergreen tree of Oriental origin, 4 to 6 m (13 to 20 ft.) high. It has a cylindrical trunk, alternate leaves, and odorous flowers and fruits. The fruit has a green epicarp that turns yellow on ripening; a white, spongy mesocarp; and an endocarp consisting of succulent segments bearing seeds. The Mediterranean countries in which it is cultivated include Italy (Sicily, Calabria, and Campania), Algeria, Tunisia, Morocco, Spain, and Israel; in addition, very important production occurs in California and Florida. It has an enormous worldwide economic importance. In the various countries, cultivation is geared toward the production of (1) fruits for immediate consumption and (2) fruits to be used for the production of juices or essential oils. For this purpose, the most suitable varieties have been selected. The parts used are the leaves (and small twigs), flowers, ripe fruits, small, whole, unripe fruits, peels, and juice. The oils and various derivatives from orange, sweet have a mild to highly bitter, astringent flavor and a characteristic aroma. The juices are sweet and acidic or tart. Petitgrain essential oil of sweet orange can be obtained from the leaves, small, whole unripe fruits, twigs, and flowers by steam distillation. Its production is low because of its limited application (perfumery). Sweet orange essential oil is extracted from the peels of partially ripened fruits in 0.4 to 0.5% yields using suitable machinery fpr the rupturing of the oil-bearing cells (expression). A less valuable quality of essential oil is obtained by steam distillation of peels.

Chemical Properties

The volatile oil obtained by distillation from the fresh peel or juice of the fruit of C. sinesis L. Osbeck with or without the previous separation of the juice, pulp or peel. It has a characteristic odor of fresh orange peel.

Physical properties

Orange oil distilled is a colorless to pale-yellow liquid. It is soluble in most fixed oils, mineral oil and alcohol (with haze). It is insoluble in glycerin and propylene glycol. The oil may contain a suitable antioxidant.