citrus unshiu peel oil

Citrus unshiu peel oil is a volatile essential oil obtained by expression from the fruit peel of the mandarin orange species Citrus unshiu, commonly known as satsuma mandarin. This oil presents as a clear to slightly yellow liquid, featuring a fresh citrus aroma reminiscent of mandarin and tangerine. Synonyms include satsuma mandarin oil, mikan peel oil, and satsuma peel oil. It belongs to the Rutaceae family and is utilized in various perfumery and cosmetic applications due to its characteristic odor. The oil can be referenced under its PubChem entry, linking to detailed chemical data. It is typically sourced through mechanical expression of the peels, a process distinct from steam distillation, preserving the volatile monoterpenes responsible for its scent profile.

Citrus unshiu peel oil naturally occurs in the peel of the Citrus unshiu fruit, a mandarin variety cultivated primarily in East Asia. It plays a biological role in the plant as a defense and attractant agent, producing compounds that deter pests and attract pollinators. Commercially, it is applied mainly in the fragrance industry as a citrus scent component. Additionally, it finds uses as an emollient and skin conditioning agent in cosmetic formulations, with application guidelines informed by the IFRA (Global) standards to ensure safe use levels. Its inclusion in fragrance concentrates is limited to maintain safety and stability, particularly due to components like d-limonene. Its sensory and physicochemical properties make it suitable for use in products requiring a natural citrus aroma paired with skin benefits.

Citrus unshiu peel oil is characterized by its insolubility in water and solubility in alcohol, reflecting its hydrophobic monoterpene content. These physicochemical traits influence its behavior in formulations, favoring incorporation into alcohol-based perfumes and lipid-rich cosmetic products rather than aqueous phases. The oil's volatile nature contributes to its strong, fresh citrus odor dominated by mandarin and tangerine notes, typically attributable to compounds such as limonene. Stability considerations involve controlling peroxide levels by adding antioxidants, as recommended by IFRA (Global) guidelines. These properties affect the handling, storage, and compatibility of the oil within various consumer products.

	citrus unshiu peel oil
Pubchem (sid):	135299230

Export Tariff Code:	3301.19.0000
Typical G.C.
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:
emollients, skin conditioning
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:
	d-, l-and dl-Limonene and natural products containing substantial amounts of it, should only be used when the level of peroxides is kept to the lowest practical level, for instance by adding antioxidants at the time of production. Such products should have a peroxide value of less than 20 millimoles peroxides per liter, determined according to the FMA method, which can be downloaded from the IFRA website (see Analytical Methods).
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
citronellol	Max. Found: trace to
Recommendation for citrus unshiu peel oil usage levels up to:
	8.0000 % 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:		50.00000	200.00000
beverages(nonalcoholic):		24.00000	55.00000
beverages(alcoholic):		24.00000	44.00000
breakfast cereal:		50.00000	200.00000
cheese:		30.00000	60.00000
chewing gum:		100.00000	200.00000
condiments / relishes:		30.00000	60.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		30.00000	60.00000
fish products:		30.00000	60.00000
frozen dairy:		30.00000	60.00000
fruit ices:		25.00000	45.00000
gelatins / puddings:		45.00000	75.00000
granulated sugar:		-	-
gravies:		-	-
hard candy:		55.00000	145.00000
imitation dairy:		30.00000	60.00000
instant coffee / tea:		-	-
jams / jellies:		45.00000	75.00000
meat products:		30.00000	60.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		20.00000	37.00000
snack foods:		50.00000	200.00000
soft candy:		55.00000	145.00000
soups:		30.00000	60.00000
sugar substitutes:		-	-
sweet sauces:		30.00000	60.00000

Safety references

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

citrus unshiu peel oil

Chemidplus:0098106719