Mandarin oil Chemical Properties

Boiling point:

178 °C(lit.)

Density 

0.846 g/mL at 25 °C

refractive index 

n20/D 1.4745

FEMA 

2657 | MANDARIN OIL (CITRUS RETICULATA BLANCO 'MANDARIN')

Flash point:

133 °F

Odor

at 100.00 %. floral citrus mandarin orange

Odor Type

citrus

EPA Substance Registry System

Oils, mandarin (8008-31-9)

Safety Information

RIDADR 

UN 1993 3/PG 3

WGK Germany 

2

RTECS 

OO6100000

MSDS

• Language:English Provider:SigmaAldrich

Mandarin oil Usage And Synthesis

Chemical Properties

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; n²⁰_D 1.4732–1.458/1.4726–1.4753/1.4722–1.4746; α²⁰_D +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.

Chemical Properties

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

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.

Uses

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.

Definition

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

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