sweet orange peel oil sesquiterpeneless

Sweet orange peel oil sesquiterpeneless is an essential oil extracted from the peel of Citrus sinensis L. Osbeck, commonly known as sweet orange. This oil is a variant where sesquiterpenes have been reduced or removed, altering its composition and typically enhancing its clarity and stability. It exhibits a fresh citrus odor and a distinct orange flavor profile, making it a valued ingredient in flavor formulations. Chemically, it is classified within essential oils and is well-documented in public chemical databases such as PubChem. The oil is usually obtained by cold-pressing or steam distillation of ripe orange peels, primarily sourced from sweet orange fruit cultivation regions worldwide.

Sweet orange peel oil sesquiterpeneless naturally occurs in the peel of Citrus sinensis L. Osbeck, a widely cultivated citrus species. It is principally used as a flavoring agent in food and beverage industries, imparting characteristic citrus and orange sensory notes. Its reduced sesquiterpene content provides a clearer oil suitable for specific formulations requiring a cleaner flavor profile. Regulatory recognition includes FEMA (US) designation number 2825, classifying it as generally recognized as safe (GRAS) for flavor use. Usage spans baked goods, nonalcoholic beverages, confectionery, and other flavored products where fresh citrus flavor is desired.

This oil displays a specific gravity ranging between 0.903 and 0.965 at 25 °C, reflecting its density relative to water. Its refractive index varies from 1.45 to 1.515 at 20 °C, indicating purity and compositional consistency. The flash point is approximately 75 °C (167 °F), a relevant factor for handling and storage safety. Sweet orange peel oil sesquiterpeneless is soluble in alcohol, water, and other oils, enabling versatile integration into diverse formulations. It possesses a shelf life of at least 24 months under proper storage conditions—cool, dry, and protected from heat and light. These physicochemical characteristics influence its stability, blending behavior, and application effectiveness in flavor systems.

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	3301.12.0000
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 23 - Do not breath vapour. S 24/25 - Avoid contact with skin and eyes. 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 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 733, 1974.
Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 733, 1974.
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
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.
Recommendation for sweet orange peel oil sesquiterpeneless usage levels up to:
	not for fragrance use.
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:		-	430.00000
beverages(nonalcoholic):		-	210.00000
beverages(alcoholic):		-	5.00000
breakfast cereal:		-	49.00000
cheese:		-	-
chewing gum:		-	4200.00000
condiments / relishes:		-	32.00000
confectionery froastings:		-	190.00000
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	330.00000
fruit ices:		-	330.00000
gelatins / puddings:		-	1300.00000
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	1000.00000
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:		-	-

Safety references

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:1

citrus sinensis l. osbeck oil

Chemidplus:0008028486

citrus sinensis l. osbeck oil

Chemidplus:0008008579

RTECS:RI8600000 for cas# 8008-57-9