8008-31-9

Basic information

• Product Name: Tangerine oil
• Synonyms: citrusreticulataoil;mandarinoil,expressed;Mandarinwhiteoil;mexericaoil;Oils,mandarin;TANGERINE OIL;TANGERINE OIL, CRAVO;MANDARIN OIL
• CAS NO: 8008-31-9
• Molecular Weight: 0
• Product Categories: Cosmetic Ingredients & Chemicals;Alphabetical Listings;Essential OilsFlavors and Fragrances;Flavors and Fragrances;M-N
• Mol File: 8008-31-9.mol
• Article Data: 0

Chemical Properties

• Boiling Point: 178 °C(lit.)
• Flash Point: 133 °F
• Appearance: ORANGE To DARK ORANGE
• Density: 0.846 g/mL at 25 °C
• Refractive Index: n20/D 1.4745
• CAS DataBase Reference: Tangerine oil(CAS DataBase Reference)
• NIST Chemistry Reference: Tangerine oil(8008-31-9)
• EPA Substance Registry System: Tangerine oil(8008-31-9)

Safety Data

• RIDADR: UN 1993 3/PG 3
• WGK Germany: 2
• RTECS: OO6100000
• Hazardous Substances Data: 8008-31-9(Hazardous Substances Data)

Usage

Chemical Properties

Different sources of media describe the Chemical Properties of 8008-31-9 differently. You can refer to the following data:
1. Mandarin oil is obtained by cold-pressing the peel of mandarin oranges, the fruits of Citrus reticulata Blanco (Rutaceae).The oil is a greenish-yellow to reddish-orange liquid, depending on the degree of ripeness of the fruit and themethod used for extraction, and with a pale blue fluorescence and a characteristic odor, reminiscent of mandarin peel. d2020 0.847–0.855/0.846–0.854/0.844–0.853; n20D 1.4732–1.458/1.4726–1.4753/1.4722–1.4746; α20D +69 ° to +75 °/+69 ° to +76 °/+70 ° to +79 °; evaporation residue: 1.9–3.9%/1.8–3.9%/1.4–3.3% (data for green/yellow/ red mandarin oils); solubility: 1 vol in ≤10 vol 90% ethanol (all types) [793]. The main components of mandarin oils are limonene (65–75%) and γ-terpinene (16–22 %).Thecharacteristic feature ofmandarin oil is its content of α-sinensal (0.1–0.5%), methyl N-methylanthranilate (0.3–0.7%, which is responsible for fluorescence), and long-chained unsaturated aliphatic aldehydes. Annual production of mandarin oil in Italy is ～100 t. Additional quantities are produced in Spain, Brazil, China, Argentina, South Africa, and so on. However, the sensory properties of the oils may be different from those of the Italian type because other varieties of mandarins (clementines, satsumas, etc.) are also processed in these regions. Such oils are also labeled as tangerine oils. The Italian mandarin oil is the preferred quality and is used to enrich the bouquet of flavor compositions containing sweet orange oils as the main component. It is also used in liqueurs and perfumery.
2. Cold expression of rind of almost-ripe mandarin fruits yields an average of 0.5% mandarin essential oil. It exhibits a characteristic mandarin odor.

Physical properties

The physical–chemical constants of the oil vary, depending on the source. The oil is a clear, dark orange to reddish-yellow or brownish-orange liquid. Mandarin oil of Italian production is a clear, mobile liquid, susceptible to turbidity on cooling; the oil ranges from light orange to reddish-orange in color.

Uses

Different sources of media describe the Uses of 8008-31-9 differently. You can refer to the following data:
1. tangerine oil (Citrus reticulata) has botanical properties similar to those of orange, though with greater anti-spasmodic and sedative properties. Its fragrance, reminiscent of bergamot, is sweeter than that of orange.
2. The botanical properties of mandarin oil are very close to those of orange, with mandarin’s sedative and anti-spasmodic properties being more pronounced. It is expressed from the peel of mandarin oranges.