| Preferred name | tangerine oil california |
| Trivial Name | Oils, tangerine |
| Short Description | volatile oil obtained from the peel of tangerine, citrus reticulata, rutaceae california |
| CAS Number | 8016-85-1 |
| FEMA Number | 3041 |
| FDA UNII | Search |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 8016-85-1 ; TANGERINE, OIL (CITRUS RETICULATA BLANCO) |
| Synonyms |
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| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
| FDA Substances Added to Food (formerly EAFUS): | View |
| Export Tariff Code: | 3301.19.0000 |
| Wikipedia: | View |
| FAO: | BASIC PRINCIPLES OF STEAM DISTILLATION |
| Material listed in food chemical codex | No |
| Flash Point TCC Value | 45.56 °C TCC |
| Solubility | |
| alcohol | Yes |
| water, 105.5 mg/L @ 25 °C (est) | Yes |
| water | No |
| Odor Type: Citrus | |
| citrus, orange, aldehydic, peely, terpenic, mandarin | |
| Luebke, William tgsc, (1989) | At 100.00 %. citrus orange aldehydic peely terpenic mandarin |
| Flavor Type: Citrus | |
| citrus, aldehydic, fruity, peely, orange, mandarin, terpenic, tropical | |
| Luebke, William tgsc, (1989) | Citrus aldehydic fruity peely orange mandarin terpenic tropical |
| (data available) |
| European information : | |
| Most important hazard(s): | |
| Xn N - Harmful, Dangerous for the environment. | |
| R 10 - Flammable. R 38 - Irritating to skin. R 43 - May cause sensitisation by skin contact. R 50/53 - Very toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment. R 65 - Harmful: may cause lung damage if swallowed. S 02 - Keep out of the reach of children. S 24 - Avoid contact with skin. S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet. 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: | |
| oral-rat LD50 > 5000 mg/kg Luebke, William tgsc, (1989) | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Luebke, William tgsc, (1989) | |
| Inhalation Toxicity: | |
| Not determined | |
| 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: | |||
| The following essential oils contain small amounts of phototoxic furocoumarins. These levels are not high enough to require special restrictions if used alone, but if used in combination with one or the other phototoxic essential oil, attention should be paid that the total level of bergapten (5-MOP) in the consumer product does not exceed 15 ppm. It is the responsibility of fragrance manufacturers to ensure that the level is observed. Typical levels of 5-MOP are the following: Tangerine oil cold pressed - 50 ppm. | |||
| contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only) | |||
| citral | Max. Found: 0.1 % and Reason: Sensitization | ||
| citronellol | Max. Found: | ||
| citronellal | Max. Found: 0.1 % and Reason: Sensitization | ||
| Recommendation for tangerine oil california 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: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 250.00000 | |
| beverages(nonalcoholic): | - | 90.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 810.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 160.00000 | |
| fruit ices: | - | 160.00000 | |
| gelatins / puddings: | - | 20.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 160.00000 | |
| 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: | - | - | |
| EPI System: View |
| ClinicalTrials.gov:search |
| EPA Substance Registry Services (TSCA):8016-85-1 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| citrus reticulata blanco var. tangerine oil |
| Chemidplus:0008016851 |