Competence Profile - Essential Oil

P RO D U C T S O F I TA LY

1

Bergamotto

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Index Introduction to Essential Oils

Blood Orange

p.5

p.16

The Process

Cedar

p.7

p.18

Bergamot

Clementine

p.10

p.20

Bitter Orange

Lemon

p.12

p.22

Blond Orange

Mandarin

p.14

p.24

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Introduction to Essential Oils

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Introduction to Essential Oils An essential oil is a liquid containing volatile aromatic compounds characteristics of a plant.

It is essential because contains the essence of the typical fragrance of the plant from which it is derived.

Our essential oils are extracted from the peel of fresh citrus fruits by mechanical process.

During the citrus process cycle, the peel is rasped and pressed in order to crush the vesicles which release the essential oil that is carried by flow of water. Afterwards, this oil/water emulsion goes through a filtration and centrifugation phase which allows to obtain a 100% pure and natural oil, called Cold Pressed Essential Oil.

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The Process

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The Process Cleaning Selection Defoliation

Fruits

Extraction

by Peeler

Through a distillation process, we can increase the solubility of the essential oil by decreasing the terpene content. As result we obtain a folded essential oil (3, 5, 10 Fold). To meet the highest demands of the Flavour and Fragrance World, we offer also rectified (furocoumarins free) oils, and distilled oils.

Essential Oil

Centrifugation

Our Essentials Oils come from the best citrus fruits: - Bitter Orange - Blood Orange - Blond Orange - Bergamot - Cedar

- Clementine - Lemon - Green Mandarin - Yellow Mandarin - Red Mandarin

Harvesting and Processing Calendar Sep

Oct

Nov

Dec

Jan

Feb

Mar

Apr

May

Jun

Bergamot Bitter Orange Blond Orange Blood Orange Cedar Clementine Lemon Green Mandarin Yellow Mandarin Red Mandarin

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8

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Bergamot

Bergamot Bergamot Essential Oil Aroma Profile: Bergamot, citrus, floral, linalool and linalyl acetate like

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Botanical species

Citrus bergamia (Risso et Poiteau)

Part of fruit used for oil extraction

Peel

Main essence components

Limonene, linalool, linalyl acetate

Cultivation Area

Reggio Calabria

IUPAC Name

Bergamot Extract

CAS Number

8007- 75 - 8

EC Number

289 - 612 - 9

(International Union of Pure and Applied Chemistry) (Chemical Abstract Service) (Comunità Europea)

FEMA Number

2153

(Flaour and Extract Manufacturers Association)

CFR Number

21CFR182.20

(Code of Federal Regulations)

HS Code

330119

(Harmonized System)

Sep

Oct

Nov

Dec

Jan

Feb

Mar

Apr

May

Jun

Bergamot Harvesting and Processing Calendar

CURIOSITY Variations during the season November - December

December - January

February - March

Maximum concentration of linalool (18%) and minimum of linalyl acetate (20%). Emerald green color.

The linalool decreases and the linalyl acetate increases. Green color.

The linalool reaches the minimum concentration (6%) while the linalyl acetate the maximum (40%). Light yellowish green color.

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Bitter Orange

Bitter Orange Bitter Orange Essential Oil Aroma Profile: Floral, green, citrus, woody

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Botanical species

Citrus aurantium (Linnaeus)

Part of fruit used for oil extraction

Peel

Main essence components

Limonene, linalyl acetate, linalool, octanal, decanal

Cultivation Area

Sicily

IUPAC Name

Bitter Orange Extract

CAS Number

68916 – 04 – 1

(International Union of Pure and Applied Chemistry) (Chemical Abstracts Service)

EC Number

614 – 782 – 1

(European Community)

FEMA Number

2823

(Flaour and Extract Manufacturers Association)

CFR Number

21CFR182.20

(Code of Federal Regulations)

HS Code

330113

(Harmonized System)

Sep

Oct

Nov

Dec

Jan

Feb

Mar

Apr

May

Jun

Bitter Orange Harvesting and Processing Calendar

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Blond Orange

Blond Orange Orange Essential Oil Aroma Profile: Orange, citrus, sweet

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Botanical species

Citrus sinensis (Osbeck)

Part of fruit used for oil extraction

Peel Limonene, decanal

Main essence components

Sicily, Calabria

Cultivation Area IUPAC Name

Orange Extract

CAS Number

8008 – 57 –9

EC Number

232 – 433 – 8

(International Union of Pure and Applied Chemistry) (Chemical Abstract Service) (Comunità Europea)

2825

FEMA Number

(Flaour and Extract Manufacturers Association)

21CFR182.20

CFR Number

(Code of Federal Regulations)

330112

HS Code

(Harmonized System)

Sep

Oct

Nov

Dec

Jan

Feb

Mar

Apr

May

Jun

Blond Orange Harvesting and Processing Calendar

CURIOSITY Variations during the season February Higher aldehyde content.

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Blood Orange

Blood Orange Blood Orange Essential Oil Aroma Profile: Orange, citrus, sweet, sour

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Botanical species

Citrus sinensis (Osbeck)

Part of fruit used for oil extraction

Peel

Main essence components

Limonene, decanal

Cultivation Area

Sicily, Calabria

IUPAC Name

Orange Extract

CAS Number

8008 – 57 –9

EC Number

232 – 433 – 8

(International Union of Pure and Applied Chemistry) (Chemical Abstract Service) (Comunità Europea)

FEMA Number

2825

(Flaour and Extract Manufacturers Association)

CFR Number

21CFR182.20

(Code of Federal Regulations)

HS Code

330112

(Harmonized System)

Sep

Oct

Nov

Dec

Jan

Feb

Mar

Apr

May

Jun

Blood Orange Harvesting and Processing Calendar

CURIOSITY Difference with Blond Orange Less aldehyde content but higher valencene content.

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Cedar

Cedar Cedar Essential Oil Aroma Profile: Citrus, pine, floral

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Botanical species

Citrus medica (Linnaeus)

Part of fruit used for oil extraction

Peel

Main essence components

Limonene, gamma-terpinene, citral

Cultivation Area

Sicily

IUPAC Name

Cedar Extract

CAS Number

85085 – 28 – 5

(International Union of Pure and Applied Chemistry) (Chemical Abstract Service)

EC Number

285 – 359 – 3

CFR Number

21CFR182.20

(Comunità Europea) (Code of Federal Regulations)

HS Code

330113

(Harmonized System)

Sep

Oct

Nov

Dec

Jan

Feb

Mar

Apr

May

Jun

Cedar Harvesting and Processing Calendar

19

Clementine

Clementine Clementine Essential Oil Aroma Profile: Clementine, citrus, mandarin, sweet

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Botanical species

Citrus clementine (Hort)

Part of fruit used for oil extraction

Peel

Main essence components

Limonene, gamma-terpinene, aldehydes (octanal, decanal, dodecanal), sabinene

Cultivation Area

Sicily, Calabria

IUPAC Name

Clementine Extract

CAS Number

8008 – 31 – 9

EC Number

284 – 521 – 0

(International Union of Pure and Applied Chemistry) (Chemical Abstract Service) (Comunità Europea)

FEMA Number

2657

(Flaour and Extract Manufacturers Association)

CFR Number

21CFR182.20

(Code of Federal Regulations)

HS Code

330119

(Harmonized System)

Sep

Oct

Nov

Dec

Jan

Feb

Mar

Apr

May

Jun

Clementine Harvesting and Processing Calendar

CURIOSITY Difference with Mandarin Gamma-terpinene, α-sinensal, α-pinene: significantly lower.

Limonene: much higher almost as much as sweet orange.

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Lemon

Lemon Lemon Essential Oil Aroma Profile: Lemon, citrus, floral, citral

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Botanical species

Citrus limon (Burman)

Part of fruit used for oil extraction

Peel

Main essence components

Limonene, β pinene, citral

Cultivation Area

Sicily

IUPAC Name

Lemon Extract

CAS Number

84929 – 31 – 7

(International Union of Pure and Applied Chemistry) (Chemical Abstract Service)

EC Number

284 – 515 – 8

(Comunità Europea)

FEMA Number

2625

(Flaour and Extract Manufacturers Association)

CFR Number

21CFR182.20

(Code of Federal Regulations)

HS Code

330113

(Harmonized System)

Sep

Oct

Nov

Dec

Jan

Feb

Mar

Apr

May

Jun

Lemon Harvesting and Processing Calendar

CURIOSITY Variations during the season October - March

June - Septmber

Maximum concentration of citral (3%, GC-FID value) and limonene (72%).

Maximum concentration of β-pinene (17%), octanal (0.15%), nonanal (0.02%).

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Mandarin

Mandarin Mandarin Essential Oil Aroma Profile: Citrus, mandarin

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Botanical species

Citrus reticulata (Blanco)

Part of fruit used for oil extraction

Peel

Main essence components

Limonene, α-terpineol, aldehydes (octanal, decanal, dodecanal), α-terpineol, methyl Nmethylanthranilate

Cultivation Area

Sicily, Calabria

IUPAC Name

Mandarin Extract

CAS Number

8008 – 31 – 9

EC Number

284 – 521 – 0

(International Union of Pure and Applied Chemistry) (Chemical Abstract Service) (Comunità Europea)

FEMA Number

2657

(Flaour and Extract Manufacturers Association)

CFR Number

21CFR182.20

(Code of Federal Regulations)

HS Code

330119

(Harmonized System) Sep

Oct

Nov

Dec

Jan

Feb

Mar

Apr

May

Jun

Green Mandarin Yellow Mandarin Red Mandarin Harvesting and Processing Calendar

CURIOSITY Variations during the season September - October Green Mandarin Essential Oil Maximum concentration of aldehydes, α-terpineol, γ-terpinene, α-pinene, α-sinensal and methyl N-methylanthranilate.

Dark green color.

November Mid Dicember Yellow Mandarin Essential Oil

End December March Red Mandarin Essential Oil

The percentage values of the components decrease compared to the green mandarin.

Orange color, more sour smell. Mostly used in perfumery.

Minimum concentration of gamma-Terpinene, α-pinene, limonene and maximum concentration of α-sinensal. Red color, sweeter smell, widely used for flavours.

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Per further questions, write to citrus@agrumariareggina.it or visit agrumariareggina.it Agrumaria Reggina Srl Reggio Calabria, Italy

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