Mandarin oil CAS 8008-31-9
Introduction：Basic information about Mandarin oil CAS 8008-31-9, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
Mandarin oil Basic information
| Product Name: | Mandarin oil |
| Synonyms: | MANDARIN OIL ITALIAN FCC;Mandarinessentialoil;MANDARINOIL,COLDPRESSED,FCC;TANGERINEOIL,NATURAL;TANGERINEOILBRAZILIAN,CP;Tangerine, oil (Citrus reticulata blanco);ORANGEMANDARINOIL;MANDARIN OIL 10-FOLD |
| CAS: | 8008-31-9 |
| MF: | |
| MW: | 0 |
| EINECS: | 000-000-0 |
| Product Categories: | Cosmetic Ingredients & Chemicals;Alphabetical Listings;Essential OilsFlavors and Fragrances;Flavors and Fragrances;M-N |
| Mol File: | Mol File |
Mandarin oil Chemical Properties
| Boiling point | 178 °C(lit.) |
| density | 0.846 g/mL at 25 °C |
| FEMA | 2657 | MANDARIN OIL (CITRUS RETICULATA BLANCO 'MANDARIN') |
| refractive index | n |
| Fp | 133 °F |
| Odor | at 100.00 %. floral citrus mandarin orange |
| Odor Type | citrus |
| Cosmetics Ingredients Functions | DEODORANT FRAGRANCE TONIC SKIN PROTECTING PERFUMING SKIN CONDITIONING - MISCELLANEOUS FLAVOURING SKIN CONDITIONING |
| EPA Substance Registry System | Oils, mandarin (8008-31-9) |
Safety Information
| RIDADR | UN 1993 3/PG 3 |
| WGK Germany | 2 |
| RTECS | OO6100000 |
| TSCA | TSCA listed |
| Chemical Properties | Mandarin oil is obtained by cold-pressing the peel of mandarin oranges, thefruits of Citrus reticulata Blanco (Rutaceae).The oil is a greenish-yellow toreddish-orange liquid, depending on the degree of ripeness of the fruit andthemethod used for extraction, and with a pale blue fluorescence and a characteristicodor, 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 contentof α-sinensal (0.1–0.5%), methyl N-methylanthranilate (0.3–0.7%, which isresponsible for fluorescence), and long-chained unsaturated aliphatic aldehydes. Annual production of mandarin oil in Italy is ～100 t. Additionalquantities are produced in Spain, Brazil, China, Argentina, South Africa,and so on. However, the sensory properties of the oils may be different fromthose of the Italian type because other varieties of mandarins (clementines,satsumas, etc.) are also processed in these regions. Such oils are also labeledas tangerine oils. The Italian mandarin oil is the preferred quality and is used to enrich thebouquet of flavor compositions containing sweet orange oils as the maincomponent. 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 acharacteristic 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 toturbidity on cooling; the oil ranges from light orange to reddish-orange in color. |
| 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. |
| 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. |
| Definition | Extractives and their physically modified derivatives. Citrus reticulata, Citrus. |
Mandarin oil Preparation Products And Raw materials
| Raw materials | Sodium sulfate-->PHOSPHOLIPIDS |
