citrus spp. peels extract

Citrus spp. peels extract is a natural extract obtained from the outer layer, or epicarp, of various citrus species belonging to the Rutaceae family. It is recognized for its characteristic fresh, bright citrus aroma and corresponding flavor profile. This extract is also referenced under multiple synonyms, such as citrus aurantium peels extract and citrus burst line. Its sensory qualities are primarily attributed to the presence of compounds like limonene. The extract typically appears as a liquid or semi-liquid preparation, used for imparting citrus notes in diverse products. For controlled-vocabulary references, data about citrus spp. peels extract is available via PubChem. The raw material is sourced from the peels of fresh citrus fruits including varieties of oranges, lemons, and related species.

This extract naturally occurs in the peels of multiple Citrus species, which are cultivated worldwide for culinary and industrial purposes. Citrus spp. peels extract is utilized extensively as a flavor and fragrance agent, delivering fresh citrus odor and taste to a variety of food and beverage products as well as perfumery compositions. It can enhance notes such as apple, banana, berry, and spice when formulated appropriately. Regulatory standards like FEMA (US) guide its inclusion in flavoring substances to ensure safety and consistency of use. The extract is also applied in cosmetic products as a perfuming agent, benefiting from its clean and lively citrus scent. Its adaptability in formulations supports wide-ranging use from baked goods to beverages and confectionery.

Citrus spp. peels extract typically contains a complex mixture of volatile and semi-volatile compounds, predominantly terpenes such as d-limonene, which contribute to its characteristic citrus odor and flavor. Its physical state can vary from liquid to syrupy depending on extraction methods and concentration. The extract exhibits good solubility in oils and moderate solubility in alcohols but limited in water, influencing its usage in different formulations. Stability considerations include controlling peroxide levels, as oxidation can affect scent quality and cause sensitization issues. The IFRA (Global) guidelines emphasize maintaining low peroxide values by adding antioxidants during production. Overall, the physico-chemical profile allows for versatile application in flavor and fragrance formulations, though care in storage and handling is necessary to preserve sensory properties.

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	3301.19.0000
Wikipedia:	View

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:
	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).
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:		-	480.00000
beverages(nonalcoholic):		-	190.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	420.00000
fruit ices:		-	420.00000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	480.00000
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

citrus spp. peels extract

Chemidplus:0094266474