clementine mandarin oil terpenes

Clementine mandarin oil terpenes are a class of volatile organic compounds extracted from the peel oil of the clementine fruit (Citrus clementina). Characterized as natural terpenic substances, they exhibit a distinctive strong citrus odor reminiscent of mandarin orange, typically described as bright, fresh, and fruity. These terpenes contribute to the characteristic aroma and flavor of clementines and are widely studied for their sensory impact. Also referenced by synonyms such as citrus clementina oil terpenes or simply clementine terpenes, these components are integral to flavoring and fragrance formulations. The extract is derived primarily through steam distillation of the fruit peel, following traditional essential oil extraction procedures. For controlled vocabulary and chemical reference, see the PubChem entry on clementine oil terpenes.

Clementine mandarin oil terpenes naturally occur in the peel of the clementine fruit. These terpenes form part of the fruit's essential oil, showcasing a citrus aroma and flavor. Their biological occurrence implicates them in plant defense and attraction interactions. In commercial contexts, they are utilized primarily in flavor and fragrance industries to impart citrus notes reflecting the mandarin aroma. Applications include incorporation into perfumes, scented products, food flavorings, and aromatherapy blends. The International Fragrance Association's Code of Practice, IFRA (Global), regulates their safe use concentrations in consumer products to ensure quality and safety. These terpenes' favorable sensory characteristics and natural origin make them desirable for enhancing citrus profiles in various formulations.

Clementine mandarin oil terpenes are hydrophobic and soluble in alcohol solvents while insoluble in water, reflecting typical behavior among citrus-derived terpenes. This limited water solubility affects their dispersion and formulation in aqueous systems, often necessitating solvents or emulsifiers. Their volatile nature and aromatic profile are consistent with monoterpene hydrocarbons or oxygenated monoterpenes commonly found in citrus oils. The volatility contributes to a rapid release of the characteristic mandarin citrus odor, useful in flavor and fragrance applications. Physicochemically, these compounds are stable under normal storage but sensitive to oxidation and light exposure. Their chemical composition influences formulation choices, such as solvent selection and storage conditions, to maintain sensory integrity.

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FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

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GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
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Oral/Parenteral Toxicity:
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Dermal Toxicity:
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Inhalation Toxicity:
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Safety in use information

Category:

flavor and fragrance agents

IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

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