LIME OIL Chemical Properties

Boiling point:

182 °C

Density 

0.876 g/mL at 25 °C

refractive index 

n20/D 1.474-1.477(lit.)

FEMA 

4743 | MEXICAN LIME OIL, EXPRESSED (CITRUS AURANTIFOLIA, CITRUS MEDICA VAR. ACIDA)

Flash point:

121 °F

color 

Colorless to green-yellow liquid

Odor

at 100.00 %. fresh lime

Odor Type

citrus

optical activity

[α]20/D +41°, neat

CAS DataBase Reference

8008-26-2

EPA Substance Registry System

Oils, lime (8008-26-2)

Safety Information

Risk Statements 

10

Safety Statements 

16-36

RIDADR 

UN 1993 3/PG 3

WGK Germany 

2

RTECS 

RI7270000

HazardClass 

3.2

PackingGroup 

III

Toxicity

skn-rbt 500 mg/24H MLD FCTXAV 12,729,74

MSDS

• Language:English Provider:SigmaAldrich

LIME OIL Usage And Synthesis

Description

Refer to LIME JUICE, DEHYDRATED.

Chemical Properties

Obtained by expression from the fresh peel or the crushed whole fruit

Chemical Properties

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.

Chemical Properties

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; n²⁰_D 1.482–1.486/1.484-1.488; α²⁰_D +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; n²⁰_D 1.476–1.486; α²⁰_D +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.

Definition

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

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

Taste characteristics at 30 ppm + 0.075% citric acid and 5% sugar: juicy lime with a sweet, fresh, candy nuance

Taste threshold values

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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