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W282401

Sigma-Aldrich

Orange oil

sweet, Certified organic (NOP)

Synonym(s):

Citrus aurantium, Citrus sinensis

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About This Item

CAS Number:
8008-57-9
FEMA Number:
2824
MDL number:
MFCD00147798
UNSPSC Code:
12164502

grade

Certified organic (NOP)
Halal
Kosher

origin

Costa Rica origin

refractive index

n20/D 1.473

density

0.844 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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Legal Information

Certified organic by MOSA

Pictograms

Flame
GHS02

Signal Word

Warning

Hazard Statements

H226

Precautionary Statements

P210 - P370 + P378

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

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Kun Ding et al.
Journal of chromatography. A, 1217(34), 5477-5483 (2010-07-16)
A vacuum assisted dynamic solvent evaporation interface for coupling of two-dimensional normal phase/reverse phase liquid chromatography was developed and evaluated. A normal-phase liquid chromatographic (NPLC) column of a 250mmx4.6mm I.D. 5microm CN phase was used as the first dimension, and
Tsung-Shi Yang et al.
Journal of agricultural and food chemistry, 59(17), 9344-9350 (2011-08-09)
The effects of lecithin and pectin on riboflavin-photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion are studied by response surface methodology. Lecithin and pectin contents are two variables studied. Mean oil droplet size, viscosity, and ζ-potential are investigated
Sean J Pendleton et al.
Journal of food science, 77(6), M308-M311 (2012-05-16)
Plant essential oils have previously been shown to exhibit antimicrobial activities against various microorganisms. In this study, cold pressed terpeneless Valencia orange oil (CPTVO) was examined at various temperatures (37, 10, and 4 °C) to determine its antimicrobial activity against
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
Alexandre V Chaves et al.
Journal of the science of food and agriculture, 92(4), 906-915 (2012-03-14)
Silage additives are marketed with the primary aim of improving the fermentation and/or aerobic stability of silage. The objective of this study was to evaluate the impact of three different essential oils (EOs; cinnamon leaf (CIN), oregano (ORE) and sweet
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