tangerine oil terpeneless

Material Search

citrus reticulata blanco var. tangerine oil terpeneless

Ingredient	Name Detail	CAS
tangerine oil sesquiterpeneless	citrus reticulata blanco var. tangerine oil sesquiterpeneless	68607-01-2

Identifiers

CAS (Single)	68607-01-2
FEMA	3041
EINECS	N/A
Synonyms	citrus reticulata blanco var. tangerine oil terpeneless oil tangerine terpeneless extra
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow clear liquid (est)
Assay	N/A
Specific Gravity	0.88000 to 0.89400 @ 25.00 °C.
Lbs/Gal (est)	7.322 to 7.439
Refractive Index	1.47200 to 1.48200 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	N/A
Flash Point	> 200.00 Â°F. TCC ( > 93.33 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	alcohol paraffin oil water, 1e+006 mg/L @ 25 °C (est) water propylene glycol
Occurrence	tangerine

Organoleptic

Organoleptic Notes	1. Odor Type: citrus Odor Strength:medium Substantivity: > 56 hour(s) at 100.00 % sweet citrus tangerine juicy terpenic floral narcissus Odor Description:at 100.00 %. sweet citrus tangerine juicy terpenic floral narcissusLuebke, William tgsc, (2009) Odor sample from: CA Aromatics Company Inc.
Odor	citrus sweet, citrus, tangerine, juicy, terpenic, floral, narcissus,
Flavor	citrus citrus, tangerine, mandarin, peel, aldehydic, floral, terpenic, fatty,

AInsights BETA

FlavScents AInsights Entry: Tangerine Oil Terpeneless (CAS: 68607-01-2)

1. Identity & Chemical Information

Common name(s): Tangerine oil terpeneless
CAS number: 68607-01-2
FEMA number: Not available
Other identifiers: Not available
Material type: Natural complex material derived from tangerine oil with terpenes removed
Description: Tangerine oil terpeneless is a refined essential oil where terpenes have been removed to enhance stability and concentrate the aroma compounds. It is typically used in flavor and fragrance applications for its citrusy, sweet, and fresh scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Tangerine oil terpeneless is characterized by its sweet, citrusy, and fresh aroma, reminiscent of freshly peeled tangerines. It has a high intensity and diffusion, making it a potent impact note in both flavor and fragrance formulations. The oil is often used to impart a bright, juicy, and uplifting character to products. Specific taste and odor thresholds are not clearly reported, but its concentrated nature suggests it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Tangerine oil terpeneless is derived from the peel of the tangerine fruit (Citrus reticulata). The oil is produced by cold pressing the fruit peel, followed by a process to remove terpenes, which enhances the stability and aroma intensity of the oil. This process qualifies it for use in "natural flavor" and "natural fragrance" designations, as it originates from a natural source and undergoes minimal processing.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Tangerine oil terpeneless is widely used in flavor applications, particularly in citrus-flavored beverages, candies, and baked goods. It serves as a primary impact note, providing a fresh and authentic tangerine flavor. Typical use levels in finished food products range from 5 to 50 ppm, with higher concentrations used in more intense flavor profiles. The oil is stable under acidic conditions but may degrade under high heat or prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, tangerine oil terpeneless is used across various product types, including perfumes, colognes, and personal care products. It is commonly found in citrus, fruity, and fresh fragrance families, acting as a top note due to its high volatility. Typical concentration ranges from 0.1% to 1% in fragrance formulations, providing a bright and uplifting scent.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Limonene: Major constituent, providing the characteristic citrus aroma.
Gamma-terpinene: Contributes to the sweet and fresh notes.
Myrcene: Adds a subtle herbal undertone.
Composition variability: The composition of tangerine oil terpeneless can vary based on the origin, harvest time, and processing methods.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

United States: Generally recognized as safe (GRAS) for flavor use by FEMA. No specific restrictions for fragrance use.
European Union: Approved for use in food flavorings under Regulation (EC) No 1334/2008. No specific restrictions for fragrance use.
United Kingdom: Aligns with EU regulations post-Brexit.
Asia: Approved for use in Japan and China, with specific concentration limits in food applications.
Latin America: Generally permitted in Brazil and MERCOSUR countries, with adherence to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral exposure: Considered safe for use in food products at typical concentrations. No specific ADI or MSDI established, but generally regarded as safe within industry-typical use levels.
Dermal exposure: Low risk of irritation or sensitization at typical fragrance concentrations. IFRA standards should be consulted for specific product types.
Inhalation exposure: No significant occupational hazards reported at typical use levels in consumer products.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Tangerine oil terpeneless is valued for its intense and authentic citrus aroma, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other citrus oils and can enhance the freshness of floral and fruity compositions. Formulators should be cautious of its volatility and potential for oxidation, which can be mitigated by using antioxidants or encapsulation techniques.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on tangerine oil terpeneless is well-established, with consistent sensory and regulatory information available. However, specific numeric values for taste and odor thresholds are not clearly reported, and formulators should rely on industry-typical practices. Regulatory information is generally harmonized across major regions, though local variations may exist.

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 2026-02-23 14:12:48 GMT (p2)

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