Fragrances & Flavour
ORANGE.It is a top note and its sensory description is fresh, citrusy and fruity. Orange oil are golden yellow in colour while oxidized orange oil is pale yellow to colourless. To reduce oxidation, it should be kept in glass, or add nitrogen, or add antioxidant. It is produced by glands in the rinds of the orange. Regional, seasonal changes and different methods of extraction will affect the quality of orange oil. The main components are limonene, alpha-pinene, beta-pinene, myrcene and linalool.LIMONENE. It is a top note and is a terpene. Its sensory description is citrusy and fresh. It is also a mild irritant as it dissolves protective skin oil. It is readily stable and can be extracted without decomposition. It is used in perfumery as a refreshing top note and cost reducer. It is more important as a starting material. It oxidizes readily, hence there would be variations of colours after a few months. To prevent degradation and oxidation, add anti-oxidant, nitrogen or keep in glass. ALPHA PINENE.It is a top note and is a terpene. Its sensory description is pine-like and warm. It is found in most essential oils such as eucalyptus oil. It is rarely used in fragrance or flavour, it is more important as a starting material. It is one of the terpene with lowest boiling point, therefore it is diffusive and have poor tenacity. In flavours, it is use for imitations of lemon and nutmug flavour.BETA PINENE. It is a top note and is an alkene. Its sensory description is woody, green and pine-like. It is rarely used in fragrance and flavour, it is more important as a starting material. It is used to synthesize raw materials such as citronellol and geraniol. In flavours, it is used for imitations of lemon and nutmeg flavour. It occurs naturally in rose and rosemary.
LEMON. It is a top note and its sensory description is citrusy, fresh and lemony. It is one of the most important citrus oil, and the characteristic flavour comes from the essential oil of the peel. The tenacity of orange oil depends on the different type of extraction. Orange oil is not substantive, hence there is a need to add antioxidants to it. Lemon oil is important in both fragrance and flavour. The main components in lemon oil is linalool, citronellol, gernaiol and citral.CITRAL. It is a middle note and it is an aldehyde. Its sensory description is lemony and citrusy. It has antimicrobial properties and has phermonal effects on insects, therefore people with allergy should avoid this. It has deteriorating effect when it is in contact with iron, alkali and uv light. It forms dark coloured compounds when it comes into contact with anthranilates. In flavours, it is used at 15ppm, and is imitating grape, grapefruit and ginger. Gernanyl Nitrile smells nearly the same as citral, hence it is more preferred in perfumery and citral is more preferred in flavours.