grapefruit oil terpenes

Grapefruit oil terpenes comprise a mixture of terpenes and terpenoids extracted from grapefruit oil, presenting a characteristic medium-strength citrus odor reminiscent of fresh grapefruit pulp. This natural compound exists as a clear, volatile liquid primarily used for its sensory citrus notes in flavor and fragrance formulations. Synonyms such as grapefruit distilled terpene and oil grapefruit terpenes ex-5-fold are common in trade and literature. It is catalogued under the CAS number 68917-32-8 and linked in public chemical databases like PubChem, where it is identified as a mixture of bioactive terpenes. Derived mainly via the steam distillation of grapefruit peel, these terpenes contribute to the characteristic aroma and flavor profiles in various consumer products.

Grapefruit oil terpenes occur naturally in the peel oil of Citrus paradisi, extracted through processes such as steam distillation common in the flavor and fragrance industry. They are widely applied as key ingredients in citrus-flavored foodings and refreshing fragrances, where their medium-strength citrus scent enhances products like beverages, confectionery, and perfumes. These terpenes are recognized by FEMA (US) under number 4851 and comply with its flavor and fragrance standards. Regulated use includes restrictions to phototoxicity levels, specifically concerning bergapten content when applied to skin. Their applications extend to replacing or enhancing citrus, mandarin, lemon, and other fruit or herbal odor and flavor profiles in complex formulations.

This terpene mixture exhibits a specific gravity ranging from 0.829 to 0.849 at 25 °C and a refractive index between 1.47 and 1.474 at 20 °C. It possesses a flash point around 110 °F (approximately 43 °C), indicative of moderate volatility and flammability. The mixture is soluble in alcohols, oils, and various organic solvents but shows limited solubility in water, estimated at 4.581 mg/L at 25 °C. Proper storage in a cool, dry, and light-protected environment extends its shelf life beyond 12 months. These properties influence its handling and incorporation into formulations, affecting volatility, blending behavior, and stability in consumer products.

Export Tariff Code:	3301.29.6000
Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
IFRA Critical Effect:
Phototoxicity
IFRA fragrance material specification:
	Where the bergapten (5-methoxypsoralen) content of all relevant oils present in a compound has been determined, it is recommended that for applications on areas of skin exposed to sunshine, excluding bath preparations, soaps and other products which are washed off the skin, the total level of bergapten in the consumer products should not exceed 0.0015% (15 ppm). This is equivalent to 0.0075% (75 ppm) in a fragrance compound used at 20% in the consumer product. Where the level of bergapten has not been determined by appropriate methods, the limits specified in the guidelines on individual oils should apply. In those cases, where such oils are used in combination with other phototoxic ingredients, the additive effect has to be taken into consideration and the use levels have to be reduced accordingly. The sum of the concentrations of all phototoxic fragrance ingredients, expressed in % of their recommended maximum level in the consumer product, shall not exceed 100.
Recommendation for grapefruit oil terpenes usage levels up to:
	10.0000 % in the fragrance concentrate.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 28
Click here to view publication 28
		average usual ppm	average maximum ppm
baked goods:		564.00000	5000.00000
beverages(nonalcoholic):		98.00000	500.00000
beverages(alcoholic):		115.00000	1000.00000
breakfast cereal:		133.00000	1000.00000
cheese:		200.00000	1000.00000
chewing gum:		1504.00000	20000.00000
condiments / relishes:		93.00000	500.00000
confectionery froastings:		600.00000	5000.00000
egg products:		1000.00000	5000.00000
fats / oils:		43.00000	500.00000
fish products:		55.00000	180.00000
frozen dairy:		215.00000	1000.00000
fruit ices:		200.00000	1000.00000
gelatins / puddings:		323.00000	2000.00000
granulated sugar:		100.00000	500.00000
gravies:		200.00000	1000.00000
hard candy:		550.00000	5000.00000
imitation dairy:		253.00000	900.00000
instant coffee / tea:		113.00000	1000.00000
jams / jellies:		475.00000	5000.00000
meat products:		10.00000	50.00000
milk products:		233.00000	750.00000
nut products:		100.00000	500.00000
other grains:		100.00000	500.00000
poultry:		30.00000	100.00000
processed fruits:		333.00000	1050.00000
processed vegetables:		100.00000	500.00000
reconstituted vegetables:		-	-
seasonings / flavors:		600.00000	5000.00000
snack foods:		133.00000	1000.00000
soft candy:		304.00000	5000.00000
soups:		28.00000	250.00000
sugar substitutes:		100.00000	500.00000
sweet sauces:		264.00000	5000.00000

Safety references

EPI System: View

EPA Substance Registry Services (TSCA):68917-32-8

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WISER:UN 2319

WGK Germany:3

Chemidplus:0068917328