Sweet, juicy citrus peel with a bright tangy sparkle — softer and rounder than orange, less bitter than bergamot. Opens with a fresh, slightly candied top and fades quickly into a mild, waxy peel dry-down.AI · claude-opus-4-7
Perfume and Flavor Materials of Natural Origin, page 372.
The oil is orange colored and mobile.
It has a fresh, sweet odor, reminiscent of bitter orange and of Valencia orange oil, rather than of mandarin oil.
In flavors, it is a popular modifier for orange and lemon-lime combination flavors.
It is used to some degree as a modifier in colognes, as a topnote material in aldehydic perfumes.
As a five-fold concentrate or similar concentrated oil, it is used in candy flavors, soft drink flavors, ice cream flavors, etc.
Tangerine oil is machine pressed from the peel of the ripe fruit in the canning factories.
Restricted IFRA-standard materials typically present in this NCS at the listed concentrations.
| Constituent | CAS | Typical % |
|---|---|---|
| Citral | 5392-40-5 | 0.1% |
| Citronellal | 106-23-0 | 0.1% |