sweet orange peel oil c.p. (citrus sinensis var. navelina) blond italy

Sweet Orange Peel Oil C.P. (Citrus sinensis var. navelina blond Italy) is a natural essential oil extracted from the peel of the navel orange variety, Citrus sinensis. It presents as a clear to pale-yellow liquid with a characteristic fresh citrus aroma typical of orange peel. The compound is recognized for its citrus odor and flavor attributes, described principally as fresh, sweet orange. This oil is a type of citrus peel essential oil linked in controlled vocabularies such as PubChem. Derived primarily through steam distillation from the peel, the oil represents a specific regional variant from Italy known for its blond coloration. Although valued for its sensory characteristics, this variant is designated for informational purposes without authorized use in flavor or fragrance product formulations.

Sweet Orange Peel Oil C.P. originates biologically from the peel of Citrus sinensis L. var. navelina, a widely cultivated sweet orange species. Its occurrence is tied predominantly to agricultural production in regions including Italy, where the blond variant is obtained. The oil typically features prominently in citrus aroma profiles but usage is confined to informational contexts, with no authorization for incorporation into fragrances or flavorings. According to IFRA (Global) standards, this oil contains components such as limonene, which require peroxide levels to be closely monitored when used in formulations, although this particular material is not cleared for such uses. Potential applications outside of flavor or fragrance manufacturing might involve research or analytical reference purposes.

This oil displays typical solubility properties for citrus peel oils, dissolving readily in alcohol while remaining insoluble in water. Its physical state is a clear to pale-yellow liquid characterized by a citrus orange odor and flavor. The presence of limonene and related terpenes, common in sweet orange oils, influences volatility, scent profile, and reactivity with antioxidants affecting stability. The oil's composition demands control of peroxide values to maintain quality and reduce oxidation risk. Such properties impact its handling, storage, and potential inclusion in formulations, where alcohol-based solvents would be compatible but aqueous systems would not facilitate dissolution.

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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:
information only not used for fragrances or flavors
IFRA Other Specification:
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: 0.15 % and Reason: Sensitization
Recommendation for sweet orange peel oil c.p. (citrus sinensis var. navelina) blond italy usage levels up to:
	not for fragrance use.
Recommendation for sweet orange peel oil c.p. (citrus sinensis var. navelina) blond italy flavor usage levels up to:
	not for flavor use.

Safety references

None found