neroli oil tunisia

Neroli oil Tunisia, also known as citrus bigaradia flower oil, is an essential oil obtained by steam distillation of the blossoms of Citrus aurantium L. This oil exhibits a distinctive floral aroma accompanied by citrus notes, contributing a fresh and elegant scent. The product is identified by CAS numbers 8016-38-4 and 72968-50-4 and has the FEMA (US) number 2771. It appears as a clear to pale yellow liquid and is classified as a natural flavor and fragrance agent. The aromatic essence is sourced primarily from Tunisian Citrus aurantium cultivars, known for their quality and characteristic sensory properties. More detailed chemical structure and information can be found in the PubChem database. Its traditional use spans perfumery, cosmetics, and food flavoring sectors, due to its pleasant olfactive profile and flavor enhancements.

Neroli oil Tunisia naturally occurs in the flowers of the bitter orange tree, Citrus aurantium, widely cultivated in Tunisia and surrounding Mediterranean regions. Its extraction involves steam distillation of fresh blossoms, yielding an essential oil prized for its intense floral and citrus aroma. Due to its fragrance characteristics, the oil is extensively used in perfumery and aromatherapy, while also functioning as a flavoring agent in food and beverages. The oil's application aligns with standards such as FEMA (US), which evaluates flavoring substances for safety in consumables. Its versatility in scent and taste profiles makes it a valuable ingredient in soaps, cosmetics, beverages, and confectionery products.

Neroli oil Tunisia is a volatile essential oil characterized by moderate solubility in alcohol and limited solubility in water, with an estimated value of 4.581 mg/L at 25 °C. The oil should be stored in cool, dry conditions within tightly sealed containers to preserve its quality and extend its typical shelf life of at least six months. The oil's physical stability depends on protection from heat and light exposure, which can accelerate degradation. Its chemical composition includes sensitizing components such as citral, geraniol, and farnesol in low concentrations, requiring attention to peroxide levels during formulation. These properties influence its integration into flavor and fragrance systems, demanding appropriate antioxidant use to maintain aroma integrity and safety over time.

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

Safety information

European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing.
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:
oral-rat LD50 4550 mg/kg Food and Cosmetics Toxicology. Vol. 14, Pg. 813, 1976.
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 fragrance material specification:
	Linalool and natural products known to be rich in linalool, such as bois de rose, coriander or ho wood oil, should only be used when the level of peroxides is kept to the lowest practical level. It is recommended to add antioxidants at the time of production of the raw material. The addition of 0.1% BHT or alpha-tocopherol for example has shown great efficiency. The maximum peroxide level for products in use should be 20 mmol/l.
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
citral	Max. Found: 0.2 % and Reason: Sensitization
geraniol	Max. Found: 2.8 % and Reason: Sensitization
farnesol	Max. Found: 1.8 % and Reason: Sensitization
methyl formyl anthranilate	Max. Found: 0.03 % and Reason: Phototoxicity
phenyl acetonitrile	Max. Found: 0.2 % and Reason: Release of cyanide
farnesal	Max. Found: 0.07 % and Reason: Sensitization
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: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	16.00000
beverages(nonalcoholic):		-	2.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	14.00000
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	3.20000
fruit ices:		-	3.20000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	8.90000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	-
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):8016-38-4

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:2

citrus bigaradia flower oil

Chemidplus:0008016384

EPA/NOAA CAMEO:hazardous materials

RTECS:QQ0960000 for cas# 8016-38-4

citrus bigaradia extract

Chemidplus:072968504