sweet petitgrain oil

Sweet petitgrain oil is an essential oil extracted from the leaves of the Citrus sinensis L. Osbeck, commonly known as sweet orange. It is characterized by a clear to pale-colored liquid with a distinctive citrus and floral aroma, often described as fresh and green with petitgrain nuances. The oil is sometimes referenced under various synonyms such as sweet orange leaf oil, orange leaf oil, and Fructus citri sinensis essential oil. Classified as an essential oil, it is sourced through steam distillation of the orange tree's leaves and twigs rather than the fruit rind, differentiating it from sweet orange peel oil. It is widely used in flavor and fragrance industries due to its characteristic odor profile and versatile sensory attributes. For scientific reference, see its PubChem entry under citrus sinensis peel oil.

Sweet petitgrain oil naturally occurs in the leaves and twigs of the sweet orange tree (Citrus sinensis), contributing to the plant's aromatic profile. It has found broad applicability as a flavoring agent and fragrance ingredient, leveraged for its fresh citrus and floral scent. The oil is integrated into perfumes, personal care products, and food flavorings, where it imparts subtle citrus notes complemented by its petitgrain character. The FEMA (US) Expert Panel has evaluated sweet petitgrain oil and assigned it FEMA number 2825, confirming its general recognition as safe (GRAS) for flavor use within specified limits. Additionally, IFRA (Global) provides usage guidelines to ensure safety in fragrance applications, particularly regarding sensitization risks associated with some natural components. Its application potential also includes aromatherapy and other sensory uses, attributable to its appealing olfactory properties.

Sweet petitgrain oil exhibits solubility in alcohol but is insoluble in water, features significant for its formulation in various solvent systems. This essential oil is a complex mixture predominantly composed of monoterpenes and oxygenated compounds, which contribute not only to its citrus-floral aroma but also influence its volatility and stability. Its relatively low water solubility dictates its use in oil-based or alcohol-based products rather than aqueous solutions. The oil's physicochemical characteristics, including its vapor pressure and partitioning behavior, affect its olfactory impact and evaporation rates in consumer products. Proper handling requires control of oxidation, as its linalool-rich composition can lead to peroxide formation if exposed to air without antioxidants, thus potentially altering sensory qualities and safety profiles.

Typical G.C.
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:
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:
Sensitization
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)
citronellol	Max. Found:
(E)-2-hexen-1-al	Max. Found: trace to
citral	Max. Found:
Recommendation for sweet petitgrain 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: 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

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

citrus sinensis l. osbeck leaf oil

Chemidplus:0008008579

EPA/NOAA CAMEO:hazardous materials

RTECS:RI8600000 for cas# 8008-57-9