P RO D U C T S O F I TA LY
1
Bergamotto
2
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
3
Introduction to Essential Oils
4
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.
5
The Process
6
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
7
8
9
Bergamot
Bergamot Bergamot Essential Oil Aroma Profile: Bergamot, citrus, floral, linalool and linalyl acetate like
10
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.
11
Bitter Orange
Bitter Orange Bitter Orange Essential Oil Aroma Profile: Floral, green, citrus, woody
12
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
13
Blond Orange
Blond Orange Orange Essential Oil Aroma Profile: Orange, citrus, sweet
14
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.
15
Blood Orange
Blood Orange Blood Orange Essential Oil Aroma Profile: Orange, citrus, sweet, sour
16
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.
17
Cedar
Cedar Cedar Essential Oil Aroma Profile: Citrus, pine, floral
18
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
20
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.
21
Lemon
Lemon Lemon Essential Oil Aroma Profile: Lemon, citrus, floral, citral
22
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%).
23
Mandarin
Mandarin Mandarin Essential Oil Aroma Profile: Citrus, mandarin
24
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.
25
26
Per further questions, write to citrus@agrumariareggina.it or visit agrumariareggina.it Agrumaria Reggina Srl Reggio Calabria, Italy
27
Discover more on agrumariareggina.it