citrus sinensis peel extract

Citrus sinensis peel extract is a natural essential oil obtained from the fresh epicarps of the sweet orange, specifically the Valencia variety of Citrus sinensis, also known synonymously as Citrus aurantium dulcis. This extract exhibits a characteristic strong citrus odor with orange-flavored sensory notes. It belongs to the essential oils category and is widely used in flavor and fragrance industries. The oil comprises various compounds including limonene and minor constituents imparting its distinctive aroma profile. This extract is commonly sourced by cold pressing or steam distillation of the orange fruit's outer peel. Its chemical identity and properties are cataloged in publicly accessible chemical databases such as PubChem. Its natural derivation and sensory qualities make it valuable in multiple applications.

Citrus sinensis peel extract is naturally present in the peel of the orange fruit. Its biological origin from Citrus sinensis, a widely cultivated citrus species, makes it abundant and commercially important. The extract serves as a flavoring additive contributing citrus-like citrus notes to various food products. It is also used as a perfuming and fragrance agent in cosmetic formulations due to its fresh and appealing aroma. Regulatory evaluation by FEMA (US) supports its general recognition as safe (GRAS) in flavor applications. Additionally, IFRA (Global) guidelines provide usage recommendations specific to fragrance compositions. The extract's versatility enables its use in beverages, confectionery, baked goods, and personal care products.

Citrus sinensis peel extract is primarily composed of volatile organic compounds, with d-limonene being the major constituent, providing a citrus odor and flavor. It appears as a pale yellow to orange liquid with high volatility and solubility in organic solvents but limited water solubility. Its physico-chemical properties include relatively low density and refractive index typical of citrus essential oils. The extract must be stored under conditions minimizing oxidation, as peroxide formation can affect stability and safety. Antioxidants are often added during production to maintain peroxide values below recommended thresholds, in accordance with IFRA guidelines. These properties influence formulation strategies to preserve sensory attributes and ensure product compatibility.

	citrus sinensis peel extract
Canada Domestic Sub. List:	8008-57-9
Pubchem (sid):	135333547

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	3301.12.0000
Wikipedia:	View

Safety information

Preferred SDS: View
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:
cosmetic, 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)
citral	Max. Found: 0.1 % and Reason: Sensitization
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:		320.00000	330.00000
beverages(nonalcoholic):		-	99.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	170.00000
fruit ices:		-	170.00000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		320.00000	330.00000
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

Chemical Carcinogenesis Research Information System:Search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):8008-57-9

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:1

citrus sinensis peel extract

Chemidplus:0008008579

EPA/NOAA CAMEO:hazardous materials