blood orange oil (citrus sinensis var. sanguinello) italy

Blood orange oil (Citrus sinensis var. sanguinello) from Italy is a natural essential oil obtained mainly by cold pressing the peel of the blood orange fruit. This oil exhibits a distinctive citrus aroma characterized by sweet orange, aldehydic, and tangerine notes. It is sometimes referred to as sweet orange peel tincture or Citrus sinensis L. var. sanguinello oil. As a complex mixture of volatile compounds found in the peel, it is classified as an essential oil with a close chemical profile to other sweet orange oils but distinguished by its unique aromatic attributes linked to the sanguinello variety. This material is indexed in chemical databases such as PubChem, supporting its characterization and industrial use. Blood orange oil is predominantly sourced from Italian cultivations of the Rhododendron-shaped blood orange fruit, where traditional techniques yield an extract valued for both flavor and fragrance applications.

Blood orange oil naturally occurs in the peel cells of Citrus sinensis var. sanguinello, a blood orange cultivar grown mainly in Italy. Its composition includes monoterpenes like d-limonene, along with various aldehydes and terpenoids that impart a juicy, citrusy flavor and aroma. This oil sees extensive use as a flavoring agent in beverages, confectionery, baked goods, and other food products. It also functions as a fragrance component in perfumes, cosmetics, and household products. Regulatory frameworks such as FEMA (US) recognize its general safety for flavor use, while IFRA (Global) provides guidelines to ensure peroxide levels remain minimal to maintain quality and safety in fragrance applications.

At 25 °C, blood orange oil exhibits a specific gravity ranging from approximately 0.842 to 0.849, indicating a density slightly less than water. Its refractive index at 20 °C varies between 1.47 and 1.48, reflecting the oil’s light-bending properties that correspond to its constituent compounds. The flash point near 44 °C (112 °F) denotes the temperature at which vapors can ignite, relevant for safe handling and storage considerations. These physico-chemical traits contribute to the oil's stability, volatility, and suitability for incorporation into flavor and fragrance formulations. The chemical complexity, predominated by volatile monoterpenes, influences its sensory properties and formulation behavior, especially regarding oxidation and potential peroxide formation.

	citrus sinensis l. var. sanguinello oil
Pubchem (sid):	135278827

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 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)
geraniol	Max. Found:
citral	Max. Found:
Recommendation for blood orange oil (citrus sinensis var. sanguinello) italy usage levels up to:
	5.0000 % 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:		501.00000	5000.00000
beverages(nonalcoholic):		102.00000	2400.00000
beverages(alcoholic):		90.00000	1000.00000
breakfast cereal:		100.00000	1000.00000
cheese:		200.00000	1000.00000
chewing gum:		1829.00000	20000.00000
condiments / relishes:		49.00000	500.00000
confectionery froastings:		470.00000	5000.00000
egg products:		1000.00000	5000.00000
fats / oils:		43.00000	500.00000
fish products:		55.00000	180.00000
frozen dairy:		150.00000	1000.00000
fruit ices:		138.00000	1000.00000
gelatins / puddings:		228.00000	2000.00000
granulated sugar:		100.00000	500.00000
gravies:		73.00000	1000.00000
hard candy:		416.00000	5000.00000
imitation dairy:		193.00000	660.00000
instant coffee / tea:		98.00000	1000.00000
jams / jellies:		352.00000	5000.00000
meat products:		15.00000	50.00000
milk products:		183.00000	550.00000
nut products:		100.00000	500.00000
other grains:		100.00000	500.00000
poultry:		30.00000	100.00000
processed fruits:		263.00000	1000.00000
processed vegetables:		100.00000	500.00000
reconstituted vegetables:		-	-
seasonings / flavors:		2600.00000	5000.00000
snack foods:		174.00000	1000.00000
soft candy:		418.00000	5000.00000
soups:		50.00000	250.00000
sugar substitutes:		100.00000	500.00000
sweet sauces:		270.00000	5000.00000

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. var. sanguinello oil

Chemidplus:0008028486