Mandarin oil

L. Mondello, M. Catalfamo, A. R Proteggente, I. Bonaccorsi and G. Dugo, Multidimensional capillary GC-GC for the analysis of real complex samples. 3. Enantiomeric distribution of monoteipene hydrocarbons and monoteipene alcohols of mandarin oils , J. Agric. Food Chem. 43 54-61 (1998). 

Anthranilic acid, or o-amidobenzoic acid, C H (NH2)(COOH),. is the-acid constituent of the ester found in neroli, petit-grain, jasmin, and mandarin oils. It is a solid crystalline substance melting at 145°. It is prepared artificially, and then converted into synthetic methyl anthranilate.. To prepare anthranilic acid, o-nitrobenzaldehyde is reduced by tin and hydrochloric acid to anthranil,... 

Citral Lemon grass oil, mandarin oil Chelidonic acid Asparagus, Celandine, anemone... 

Mandarin oil is obtained by cold pressing the peel of mandarin oranges, the fruits of Citrus reticulata Blanco (Rutaceae). The oil is a greenish-yellow to reddish-orange liquid, depending on the degree of ripeness of the fruit, with a pale blue fluorescence and a characteristic odor, reminiscent of mandarin peel. 

The main components are limonene (65-75%) and q-terpinene (16-22%). The characteristic feature of mandarin oil is its content of a-sinensal (0.2-0.5%), methyl A-methylanthranilate (0.3-0.6%, which is responsible for fluorescence), and long-chain unsaturated aliphatic aldehydes [369, 370a, 370d, 370e, 381, 394c, 414-421b]. 

Annual production of mandarin oil in Italy is ca. lOOt smaller quantities are produced in Spain, Brazil, and Argentina. 

Mandarin oil is used to enrich the bouquet of flavor compositions containing sweet orange oils as the main component. It is also used in liqueurs and perfumery. FCT 1992 (30 suppl.) p. 69 S [8008-31-9], [84929-38-4]. 

Polymethoxylated flavones are also characteristic of orange peel oils, and PMF determination has been used to ascertain the geographical origin of industrial peel oils (110). A normal-phase HPLC method for the determination of flavones in orange and mandarin oils was developed by Gaydou and co-workers (111). Using the normal-phase mode with a Licrosorb Si60... 

The flavor of most citrus cultivars is complex, and compounding citrus flavors requires the blending of several components in specific proportions to obtain the unique flavor of each citrus cultivar (3). Studies on Sicilian mandarin oil suggest the distinct flavor and aroma of mandarins is mainly due to 2 compounds, thymol and methyl-N-methyl anthranilate (dimethyl anthranilate) but no evidence to support this claim has been presented (42). Thymol has been identified in Dancy tangerine peel oil, and both thymol and dimethyl anthranilate have been identified in Sicilian mandarin oil (3). The reported quantities of thymol in mandarin oil varied from 0.04-0.2% of the oil, whereas only one value (0.9%) was reported for dimethyl anthranilate. 

The taste thresholds for dimethyl anthranilate and thymol (Table XI) indicate the effect of these two components on the aroma of mandarin oil and the flavor of tangerine juice containing mandarin oil. Dimethyl anthranilate is by far the more potent flavor component, for it is detectable at a level that is one-hundredth that of thymol in water and one-thousandth that of thymol in bland tangerine juice (Table XI). We estimated the levels of thymol and dimethyl anthranilate in tangerine juice flavored with mandarin oil to be 220 ppb of thymol and 782 ppb of dimethyl anthranilate based on a level of 0.012% oil in the juice. The level of dimethyl anthranilate present is about five times its taste threshold in tangerine juice, but the level of thymol is almost one seven-hundredth (1/700) its taste threshold in tangerine juice. Thus, dimethyl anthranilate is much more likely to... 

Table X. Contribution of thymol, dimethyl anthranilate, 3-pinene and y-terpinene to the aroma and taste of coldpressed tangerine and mandarin oils.

Taste panel members felt that dimethyl anthranilate was definitely a flavor impact compound in mandarin oil. These studies suggest however, that a mixture of components including thymol, dimethyl anthranilate, and several monoterpene hydrocarbons in the proper proportions is necessary for acceptable flavor in mandarins. 

Wilson, C. W., III Shaw, P. E. Importance of thymol, methyl N-methyl anthranilate, and monoterpene hydrocarbons to the aroma and flavor of cold-pressed mandarin oils. J. Agric. Food Chem., 1980, in press. 

Vannier and Stanley (31) employed fluorescence spectrophotometry to analyze mixtures of grapefruit and lemon oils. D Amore and Corigliano (32) used fluorescence to characterize mandarin, lemon and bergamot oils and related the characteristics to detect adulteration of mandarin oil with terpenes. 

D Amore and Corigliano (155) indicated the intense fluorescence of Mediterrean mandarin oil at 415 nm might be useful for characterization and detection of adulteration. Slater (156) reported the ratio of some infrared peak intensities might be useful for detection of adulteration or storage abuse in citrus oils. 

Mandarin Oil, Coldpressed, occurs as a clear, dark orange to red-yellow or brown-orange liquid with a pleasant, orange odor. It often shows a blue fluorescence in diffused light. Oils produced from unripe fruit often show a green color. It is the oil obtained by expression of the peels of the ripe fruit of the mandarin orange, Citrus reticulata Blanco var. Mandarin (Fam. Rutaceae). It is soluble in most fixed oils and in mineral... 

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