8008-26-2

Basic information

• Product Name: LIME OIL
• Synonyms: Oils,lime;CITRUS AURANTIFOLIA (LIME) OIL;LIME OIL MEXICAN DISTILLED FCC;LIME OIL DISTILLED HAITI;exCitruslatifolia,Tahitigreenlime;citrus aurantifolia swingle;LIMEOIL,MEXICANTYPE,DISTILLED,FCC;Lime oil expressed
• CAS NO: 8008-26-2
• Molecular Weight: 0
• Product Categories: Alphabetical Listings;Essential OilsFlavors and Fragrances;Flavors and Fragrances;I-L
• Mol File: 8008-26-2.mol

Chemical Properties

• Boiling Point: 182 °C
• Flash Point: 121 °F
• Appearance: YELLOW TO BROWNISH-GREEN LIQUID *
• Density: 0.876 g/mL at 25 °C
• Refractive Index: n20/D 1.474-1.477(lit.)
• CAS DataBase Reference: LIME OIL(CAS DataBase Reference)
• NIST Chemistry Reference: LIME OIL(8008-26-2)
• EPA Substance Registry System: LIME OIL(8008-26-2)

Safety Data

• Statements: 10
• Safety Statements: 16-36
• RIDADR: UN 1993 3/PG 3
• WGK Germany: 2
• RTECS: RI7270000
• HazardClass: 3.2
• PackingGroup: III
• Hazardous Substances Data: 8008-26-2(Hazardous Substances Data)

Usage

Description

Refer to LIME JUICE, DEHYDRATED.

Chemical Properties

Different sources of media describe the Chemical Properties of 8008-26-2 differently. You can refer to the following data:
1. Obtained by expression from the fresh peel or the crushed whole fruit
2. The oil is prepared from the sour juice obtained by expression of the whole fruit. The oil can be separated from the juice by centrifugation.
3. Cold-pressed lime oils are produced by two different mechanical processes: The whole fruits are chopped and the resulting oil–juice emulsion is subsequently centrifuged to yield the oil of the so-called type-A quality. Alternatively, the oil of the so-called type-B quality is obtained by rasping and/or squeezing the peels of the fruits as described on p. 195. During type-A process, the liberated oil comes into contact with the highly acidic juice, which may cause some changes in the chemical composition.Thus, the sensory properties (“juicy”) of type-A oils are closer to those of distilled oils. Pressed lime oils are yellow to greenish-yellow to green liquids with a strong, characteristic odor, reminiscent of lemon. d2020 0.875–0.884/0.880–0.888; n20D 1.482–1.486/1.484-1.488; α20D +35 ° to +41 °/(not def.); carbonyl value 16-31/18-35, corresponding to a calculated content of citral of 4.5–8.5%/5–9.5%; evaporation residue: 10-14.5%/13-19%; CD value ≥18.2/≥23.6 (data for Mexican oils of type A/type B). d2020 0.861–0.879; n20D 1.476–1.486; α20D +38 ° to +53 °; solubility: 1 vol in ≤3 vol 95% ethanol; evaporation residue: 5–12%; CD value ≥0.24 (data for cold-pressed Persian lime oils). The composition and uses of pressed lime oil are similar to those of pressed lemon oil. As in lemon oil, the main constituents are terpene hydrocarbons such as limonene, β-pinene and γ-terpinene. Generally, neral (1–2.5%) and geranial (2–3.7%) are present in a somewhat higher concentration. The same is true for furocoumarins; therefore, the quantities of cold-pressed lime oil, which may be used in perfume compositions, are limited. Lime oils of type A are mainly used to create juicy lime notes in soft drinks; oils of type B are mainly used for producing fresh citric notes in perfume compositions.

Occurrence

Found in the peel of the fruit Citrus aurantifolia Swingle, formerly classified as Citrus medica L., var acida Brandis

Uses

lime oil (Citrus acida, Citrus aurantifolia) has similar properties and uses as lemon oil. Lime oil is extracted from lime skin by cold pressure or distillation.

Preparation

By expression from the fresh peel of the fruit.

Essential oil composition

The main constituents of the oil are d-limonene, α-pinene, dipentene, C8, C9, and C10 aldehydes and citral. The oils are rectified under vacuum to remove terpenes in order to improve solubility and permit use for flavoring carbonated beverages.

Taste threshold values

Different sources of media describe the Taste threshold values of 8008-26-2 differently. You can refer to the following data:
1. Taste characteristics at 30 ppm + 0.075% citric acid and 5% sugar: juicy lime with a sweet, fresh, candy nuance
2. Taste characteristics at 50 ppm with 5% sugar: juicy, characteristic lime with a fresh, sweet pulpy note.

Safety Profile

A skin irritant. Questionable carcinogen with experimental tumorigenic data. Mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes.

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