Citrus Oil

Description

Refer to LEMON, EXTRACT.

Chemical properties

Lemon oil is obtained by pressing the peel of the fruits of Citrus limon (L.) Burm. (Rutaceae). It is a pale yellow or pale greenish-yellow to dark green liquid with a characteristic lemon peel odor. The composition of lemon oils depends on the variety of lemon and the country of origin.
The characteristic odor of lemon oil differs from that of other citrus oils and is largely due to neral and geranial.
Annual worldwide production is about 7000 t, of which ～60% originate from Argentina and ～10% each from Spain, the United States, and Italy. Smaller quantities are also produced in Turkey, Mexico, South Africa, and Brazil.
Lemon oil is used in many food flavors. Because of its fresh odor, relatively large quantities are also employed in eau de cologne and other perfumery products. Due to a content of furocumarins, the quantity of cold-pressed lemon oil to be used in perfumery products is restricted.

Chemical properties

See Lemon.

Chemical properties

The oil is obtained by cold expression (mechanical or manual) of the peel in yields of approximately 4%, based on the weight of the fruit. The oil is obtained from the fresh peel with or without previous separation of the pulp and the peel. It has a characteristic odor and taste of the outer part of fresh lemon peel. A less valuable quality of oil is obtained by steam distillation of the peel.

The Uses of Citrus Oil

Citrus Oil is a flavorant obtained by pressing the oil from the rind of citrus fruits. it is largely composed of terpenes and sesquiterpenes plus the flavor-imparting oxygenated components. it is partly water soluble, not stable, and is used in beverages.

Preparation

By steam distillation of chopped lemon peel under partial vacuum

Definition

Extractives and their physically modified derivatives. Citrus limon, Citrus.

Essential oil composition

To date, more than 40 constituents have been identified in the oil, which contains approximately 90% limonene (by weight). Other important terpenes include α- and β-pinene, myrcene, citral and terpinene.

Taste threshold values

Taste characteristics at 50 ppm: fresh juicey lemon, with a sweet citral aldehydic nuance