orange extract

Orange extract is a natural extract derived from the citrus fruit known as orange, valued for its distinctive citrus aroma and flavor. It appears as a liquid ingredient used primarily for imparting orange notes in various formulations. The extract offers a sensory profile dominated by bright, fresh citrus odor and taste, making it suitable for flavoring food and beverage products. Also referred to by synonyms such as organic orange extract, pure orange extract, or specific trade names like extrapone orange (Symrise), it is obtained through processes that preserve the characteristic components of the orange fruit. This compound is cataloged under chemical repositories such as PubChem and is sourced mainly from Citrus sinensis species. The extract’s natural origin and recognizable sensory qualities make it an important ingredient in both flavoring and fragrance applications.

Orange extract naturally occurs in the peel and juice of the orange fruit, Citrus sinensis. It is utilized extensively as a flavor and fragrance agent, particularly valued in beverage flavoring for its vibrant citrus notes. Industrial usage includes incorporation into foodstuffs, confections, and perfumery products given its refreshing aroma and taste. Regulatory compliance is guided by standards such as FEMA (US), which classifies orange extract within food flavor substances. Its role in formulations is primarily to convey a natural and convincing orange character, enhancing consumer sensory experience in various product categories. The presence of citrus aldehydes and terpenes within the extract contributes to its flavor profile and functional applicability.

Orange extract is characterized by its liquid state at ambient temperature and a strong citrus odor reminiscent of fresh orange peel. The composition typically includes a complex mixture of volatile compounds such as limonene and other terpenes, which are responsible for its olfactory and taste attributes. Its solubility in ethanol and other solvents facilitates its use in diverse formulation matrices, including beverages and perfumes. The chemical stability and volatility must be considered during product development to preserve sensory integrity. No significant hazard classifications have been assigned under OSHA standards, reflecting its generally recognized safe profile in intended concentrations. The extract’s physico-chemical traits enable its effective blending with other flavor or fragrance materials without adverse interactions.

Pubchem (cas):

977130-92-9

FDA Substances Added to Food (formerly EAFUS):	View
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:

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

Safety references

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

Chemidplus:0977130929