FlavScents AInsights Entry: Mandarin Oil (CAS: 8008-31-9)
1. Identity & Chemical Information
Mandarin oil, also known as Citrus reticulata oil, is a natural complex material derived from the peel of the mandarin orange. It is not a single chemical compound but a mixture of various constituents. The CAS number for mandarin oil is 8008-31-9. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its FL number and CoE number, which are used in flavor and fragrance regulations. The oil is characterized by its rich composition of terpenes, aldehydes, and esters, which contribute to its distinctive aroma and flavor profile.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Mandarin oil is renowned for its fresh, sweet, and citrusy aroma with a fruity undertone. It is often described as having a bright and uplifting scent, making it a popular choice in both flavor and fragrance applications. The oil's intensity is moderate, with a high diffusion rate, allowing it to impart a refreshing and invigorating character to formulations. While specific taste and odor thresholds are not well-documented, mandarin oil is typically used as an impact note or a modifier to enhance the overall sensory experience.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Mandarin oil is naturally sourced from the peel of the mandarin orange, Citrus reticulata. The oil is obtained through cold pressing, a method that preserves its delicate aroma compounds. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations, depending on the regulatory context. The formation of its characteristic aroma is primarily due to the presence of limonene, γ-terpinene, and other terpenes, which are naturally occurring in citrus peels.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Mandarin oil is widely used in flavor applications, particularly in beverages, confectionery, and baked goods. It serves as a key ingredient in citrus flavor profiles, providing a sweet and tangy note. Typical use levels in finished products range from 10 to 100 ppm, depending on the desired intensity and product type. The oil is relatively stable under acidic conditions but may degrade under prolonged heat exposure, necessitating careful formulation considerations.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, mandarin oil is a staple in citrus and fruity fragrance families. It is used in a variety of products, including perfumes, soaps, and lotions, where it acts as a top note due to its high volatility. Typical concentration ranges in formulations are from 0.1% to 3%, depending on the product type and desired scent profile. Its bright and refreshing aroma makes it an excellent choice for creating uplifting and energizing fragrances.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Mandarin oil is composed of several key constituents, including limonene, γ-terpinene, and α-pinene, which are responsible for its characteristic aroma. The composition of the oil can vary significantly based on factors such as the origin of the fruit, harvest time, and processing methods. These variations can influence the sensory attributes and stability of the oil in formulations.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, mandarin oil is generally recognized as safe (GRAS) for use in flavors by the FDA and FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for natural flavors, while ASEAN countries have harmonized standards. In Latin America, regulations may vary, with Brazil and MERCOSUR having their own frameworks.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Mandarin oil is considered safe for use in food and fragrance applications when used within recommended levels. For oral exposure, the acceptable daily intake (ADI) is not specifically established, but it is generally considered safe under GRAS status. Dermal exposure in fragrances is subject to IFRA guidelines, which address potential sensitization and irritation risks. Inhalation exposure is typically low risk due to the oil's volatility, but occupational exposure should be managed with appropriate ventilation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Mandarin oil is valued for its ability to impart a fresh and vibrant citrus note to formulations. It synergizes well with other citrus oils and can enhance the overall complexity of a flavor or fragrance. Formulators should be mindful of its volatility and potential for oxidation, which can affect stability. It is often under-used in complex blends where its bright character can be overshadowed by heavier notes.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on mandarin oil is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some variability exists due to natural composition differences. Known data gaps include specific sensory thresholds and detailed toxicological profiles, which are areas for further research.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- Includes section 5a for complex natural material
About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.
Generated 2026-01-28 20:17:46 GMT (p2)
