Citrus Oil Property

Boiling point:

222 °C(lit.)

Density 

0.888 g/mL at 25 °C(lit.)

FEMA 

2853 | PETITGRAIN LEMON OIL (CITRUS LIMON L. BURM. F)

refractive index 

n20/D 1.471(lit.)

Flash point:

195 °F

storage temp. 

2-8°C

Odor

at 100.00 %. fresh lemon

Odor Type

citrus

optical activity

[α]20/D +75°, neat

EPA Substance Registry System

Lemon oil (8008-56-8)

Safety

Hazard Codes 

C,Xi,F,Xn

Risk 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

HS Code 

33011300

Hazardous Substances Data

8008-56-8(Hazardous Substances Data)

Toxicity

Both the acute oral LD₅₀ value in rats and the acute dermal LD₅₀ value in rabbits exceeded 5 g/kg

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H226Flammable liquid and vapour

H304May be fatal if swallowed and enters airways

H315Causes skin irritation

H317May cause an allergic skin reaction

H410Very toxic to aquatic life with long lasting effects

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P273Avoid release to the environment.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P301+P310IF SWALLOWED: Immediately call a POISON CENTER or doctor/physician.

P303+P361+P353IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.

P331Do NOT induce vomiting.

Citrus Oil Chemical Properties,Usage,Production

Description

Refer to LEMON, EXTRACT.

Chemical Properties

See Lemon.

Chemical Properties

The 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. It has a characteristic odor and taste of the outer part of fresh lemon peel. A less valuable quality of oil is obtained by steam distillation of the peel.

Chemical Properties

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. 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% originate from Argentina and ～10% each from Spain, the United States, and Italy. Smaller quantities are also produced in Turkey, Mexico, South Africa, and Brazil.
Lemon oil is used in many food flavors. Because of its fresh odor, relatively large quantities are also employed in eau de cologne and other perfumery products. Due to a content of furocumarins, the quantity of cold-pressed lemon oil to be used in perfumery products is restricted.

Uses

Citrus Oil is a flavorant obtained by pressing the oil from the rind of citrus fruits. it is largely composed of terpenes and sesquiterpenes plus the flavor-imparting oxygenated components. it is partly water soluble, not stable, and is used in beverages.

Preparation

By steam distillation of chopped lemon peel under partial vacuum

Definition

Extractives and their physically modified derivatives. Citrus limon, Citrus.

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.

Taste threshold values

Taste characteristics at 50 ppm: fresh juicey lemon, with a sweet citral aldehydic nuance