mandarin orange flavor

Mandarin orange flavor is a complex mixture used primarily as a citrus sensory agent that mimics the aroma and taste of mandarin oranges. It typically appears as a liquid or a blend of liquid components with a recognizable fresh and sweet citrus characteristic reminiscent of the mandarin orange fruit. Also known simply as mandarin flavor, this ingredient is derived from either natural citrus extracts or synthetically created to replicate the mandarin note. The flavor is widely studied and cataloged in chemical databases, including PubChem, where compounds relating to mandarin essence are documented. Its derivation often involves extraction processes from mandarin fruit peels or creation by blending aroma-active compounds identified in mandarin oils.

Mandarin orange flavor naturally occurs in the peel and juice of the Citrus reticulata species, commonly known as mandarin oranges. This flavor essence has extensive use in the flavoring industry, enhancing the sensory profiles of food and beverage items including candies, soft drinks, and baked goods. Regulatory frameworks such as FEMA (Flavor and Extract Manufacturers Association, US) provide guidelines on its safe use concentrations in flavored food products. Its citrus profile lends itself to blend synergistically with other fruit flavors, serving both taste enhancement and masking roles in formulations designed to mimic fresh mandarin characteristics.

The physico-chemical properties of mandarin orange flavor depend largely on its constituent compounds, which include various terpenes and esters commonly found in citrus oils. These properties govern its volatility, solubility, and stability in different product matrices. Typically, the flavor exhibits good solubility in alcohol and oils, while its volatility supports efficient aroma release under ambient conditions. Thermal stability may vary by specific compounds involved, affecting formulation handling and shelf-life. Such properties inform the concentration parameters and delivery methods used by flavor chemists seeking to achieve authentic mandarin sensory profiles within complex product systems.

Wikipedia:

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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:
flavored products of all types
Recommendation for mandarin orange flavor usage levels up to:
	not for fragrance use.

Safety references

None found