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Key Documents

W282510

Sigma-Aldrich

Orange oil

natural, cold-compressed, California origin, FG

Synonym(s):

Citrus aurantium, Citrus sinensis

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About This Item

CAS Number:
FEMA Number:
2825
MDL number:
UNSPSC Code:
12164502
NACRES:
NA.21

biological source

Citrus sinensis (L.) Osbeck

Quality Level

grade

FG
Halal
Kosher
natural

reg. compliance

EU Regulation 1334/2008 & 872/2012

optical activity

[α]20/D +97°, neat

quality

cold-compressed

may contain

<0.02% BHT, synthetic as stabilizer

origin

California origin

refractive index

n20/D 1.473

bp

177 °C

density

0.843 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

orange

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General description

Orange oil has been used to study its influence as a semiochemical on the mating success of mature males of the natal fruit fly.

Preparation Note

Extraction method: cold pressed

Pictograms

Flame

Signal Word

Warning

Hazard Statements

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

129.2 °F - closed cup

Flash Point(C)

54 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Quantitative composition of cold-pressed orange oils.
Shaw PE & Coleman RL.
Journal of Agricultural and Food Chemistry, 22(5), 785-787 (1974)
Adult diet and exposure to semiochemicals influence male mating success in Ceratitis rosa (Diptera: Tephritidae).
Quilici S, et al.
Journal of Applied Entomology , 137(s1), 142-153 (2013)
Terpenes and Sesquiterpenes in Cold?pressed Orange Oil.
Hunter GLK & Brogden WB.
Journal of Food Science, 30(1), 1-4 (1965)
Jong-Hwan Lim et al.
Experimental animals, 61(1), 71-75 (2012-02-02)
This study was conducted to evaluate the oral absorption of enrofloxacin (ENFX) in rats when administered with orange oil or its main component, limonene. Compared with the group administered ENFX alone, the ENFX + limonene group did not show any
David Julian McClements et al.
Journal of food science, 77(1), C33-C38 (2011-12-03)
Beverage emulsions containing flavor oils that have a relatively high water-solubility are unstable to droplet growth due to Ostwald ripening. The aim of this study was to improve the stability of model beverage emulsions to this kind of droplet growth

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