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lemon oil terpenes

General Material Information

Preferred name lemon oil terpenes
Trivial Name Terpenes and Terpenoids, lemon-oil
Short Description lemon terpenes
CAS Number 68917-33-9
FEMA Number 4848
FDA UNII Search
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 68917-33-9 ; LEMON TERPENES
Synonyms
  • lemon distilled terpene
  • lemon oil terpenes distilled/washed
  • lemon oil terpenes italian
  • lemon terpene reco
  • lemon terpene rect. hixform
  • lemon terpenes
  • lemon terpenes ex-5 fold
  • lemon washed terpene
  • lemon-lime terpenes
  • oil lemon terpenes ex-5-fold
  • Terpenes and Terpenoids, lemon-oil

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

Canada Domestic Sub. List:68917-33-9
Pubchem (sid):135328971
Publications by PubMed
Genetic diversity among mandarins in fruit-quality traits.
Effects of rootstock/scion combinations on the flavor of citrus fruit.
Safety evaluation and risk assessment of d-Limonene.
Identification of gustatory-olfactory flavor mixtures: effects of linguistic labeling.
Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.
Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.
Comparative study on the antioxidant capacity and cholinesterase inhibitory activity of Citrus aurantifolia Swingle, C. aurantium L., and C. bergamia Risso and Poit. peel essential oils.
Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.
Taste and aroma of fresh and stored mandarins.
Effect of Liberibacter infection (huanglongbing or "greening" disease) of citrus on orange juice flavor quality by sensory evaluation.
Microbial oxidation of (-)-α-pinene to verbenol production by newly isolated strains.
Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat.
Chemical characterization of orange juice from trees infected with citrus greening (Huanglongbing).
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger.
Optimization of R-(+)-alpha-terpineol production by the biotransformation of R-(+)-limonene.
Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
Identification of geranic acid, a tyrosinase inhibitor in lemongrass (Cymbopogon citratus).
Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions.
Flavor components of monoterpenes in citrus essential oils enhance the release of monoamines from rat brain slices.
Tyrosinase inhibitory activity of citrus essential oils.
Role of pulp in flavor release and sensory perception in orange juice.
Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.).
Validation of a stimulation protocol suited to the investigation of odor-taste interactions with fMRI.
Citrus fruit flavor and aroma biosynthesis: isolation, functional characterization, and developmental regulation of Cstps1, a key gene in the production of the sesquiterpene aroma compound valencene.
Changes of the volatile profile and artifact formation in Daidai (Citrus aurantium) cold-pressed peel oil on storage.
Character impact odorants of Citrus Hallabong [(C. unshiu Marcov x C. sinensis Osbeck) x C. reticulata Blanco] cold-pressed peel oil.
Characteristic odor components of Citrus sphaerocarpa Tanaka (Kabosu) cold-pressed peel oil.
Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
Volatile flavor components of ripe and overripe ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.
Orange juice quality with an emphasis on flavor components.

Other Information

FDA Substances Added to Food (formerly EAFUS):View
Export Tariff Code:3301.13.0000
Wikipedia:View
FAO:BASIC PRINCIPLES OF STEAM DISTILLATION

PhysChem Properties

Material listed in food chemical codex No
Specific gravity @ 25 °C
Pounds per Gallon 6.99 to 7.114
Refractive Index 1.468 to 1.486 @ 20 °C
Flash Point TCC Value 46.11 °C TCC
Shelf life 12 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
alcohol Yes
paraffin oil Yes
oils Yes
organic solvents Yes
water, 4.581 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Citrus
fresh, lemon, juicy
Odor strength medium
Substantivity 28 hour(s) at 100.00 %
Luebke, William tgsc, (1989) At 100.00 %. fresh lemon juicy
Flavor Type: Citrus
lemon
General comment Lemon

Occurrences

Safety Information

Safety information

European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 65 - Harmful: may cause lung damage if swallowed.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 62 - If swallowed, do not induce vomiting: seek medical advice immediately and show this container or label.
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.
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
citral Max. Found: 0.51 % and Reason: Sensitization
Recommendation for lemon 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 ppmaverage maximum ppm
baked goods: 366.000005000.00000
beverages(nonalcoholic): 70.00000500.00000
beverages(alcoholic): 81.000001000.00000
breakfast cereal: 102.000001000.00000
cheese: 200.000001000.00000
chewing gum: 1355.00000200000.00000
condiments / relishes: 68.00000500.00000
confectionery froastings: 393.000005000.00000
egg products: 1000.000005000.00000
fats / oils: 47.00000500.00000
fish products: 41.00000180.00000
frozen dairy: 172.000001000.00000
fruit ices: 136.000001000.00000
gelatins / puddings: 238.000002000.00000
granulated sugar: 100.00000500.00000
gravies: 200.000001000.00000
hard candy: 392.000005000.00000
imitation dairy: 253.00000900.00000
instant coffee / tea: 113.000001000.00000
jams / jellies: 372.000005000.00000
meat products: 2.0000020.00000
milk products: 177.00000750.00000
nut products: 100.00000500.00000
other grains: 50.00000500.00000
poultry: 30.00000100.00000
processed fruits: 327.000001050.00000
processed vegetables: 100.00000500.00000
reconstituted vegetables: --
seasonings / flavors: 1735.000005000.00000
snack foods: 101.000001000.00000
soft candy: 331.000005000.00000
soups: 26.00000250.00000
sugar substitutes: 100.00000500.00000
sweet sauces: 354.000005000.00000

Safety references

European Food Safety Authority (EFSA) reference(s):

Safety and efficacy of feed additives consisting of expressed lemon oil and its fractions from Citrus limon (L.) Osbeck and of lime oil from Citrus aurantiifolia (Christm.) Swingle for use in all animal species (FEFANA asbl)
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):68917-33-9
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:0068917339