Mexican lime oil

Distilled (Mexican) lime oil is a colorless to pale yellow liquid, with a characteristic odor, which differs from that of the fresh fruit and the cold-pressed oil. 

South American Petitgrain Oil Distilled Italian Bergamot Oil Distilled Mexican Lime Oil... 

California Lemon Oil Distilled Mexican Lime Oil (same as C) California Lemon Oil (same as G) Spanish Rosemary Oil Terpi neol... 

Mondello, L P. Dugo, K. D. Bartle, G. Dugo, and A. Cotroneo. 1995. Automated LC-GC A powerful method for essential oils analysis Part V. Identi cation of terpene hydrocarbons of bergamot, lemon, mandarin, sweet orange, bitter orange, grapefruit, clementine and Mexican lime oils by coupled HPLC-HRGC-MS (ITD). 10 33-42. 

Lime Oil. This oil is obtained from the fmit Citrus aurantijolia Swingle the Key, Mexican, or West Indian lime or C latijolia Tanaka, the Persian lime, either by steam distillation or expression. Either the entire cmshed fmit or only the peel may be used, depending on the specific properties desired. A typical commercial distilled lime oil contains the constituents shown in Table 10 (25). 

Two varieties of limes are of importance in the commercial production of lime oils the West Indian (Mexican or Key) lime. Citrus aurantifolia (Christm.) Swingle and the Persian (Tahiti) lime, C. latifolia Tanaka. The former has small fruits with many seeds, and the latter bears larger, seedless fruits. West Indian limes are grown primarily in Mexico, the West Indies, and Peru Persian limes are cultivated in Florida and Brazil. 

Lime juice like lemon juice is of less economic value that its peel and essence oils. There are two major cultivars which are responsible for the bulk of lime oil, namely Persian limes and Mexican or Key limes. Mexican or Key lime oils are further separated into two separate classes, type A and type B, depending on how they are prepared. The method of preparation makes a profound difference in their composition. Type A is produced by pricking the peel surface on a needled surface and washing off the oil with water. The water and oil are separated as discussed in Sect. 6.3.1. Type B oil is produced from the distillation of the crushed fruit. Because the oil has come in contact with the hot, acidic juice, acid hydrolysis takes place [48] and this oil contains much higher levels of alcohols than type A juice. 

Lime Oil, Coldpressed, occurs as a yellow to brown-green to green liquid that often shows a waxy separation and has a fresh lime-peel odor. It is the volatile oil obtained by expression from the fresh peel or crushed whole fruit of Citrus aurantifolia Swingle (Mexican type) or Citrus latifolia (Tahitian type) (Fam. Rutaceae). It is soluble in most fixed oils and in mineral oil, but is insoluble in glycerin and in propylene glycol. It may contain a suitable antioxidant. 

Lime Oil, Coldpressed, Mexican Type View Monograph... 

Lime oil. L. of varying qualities is obtained from the lime species Citrus aurantiifolia, cultivated in Mexico, Peru, and the West Indies ( Mexican lime, Key lime ), and Citrus latifolia, cultivated in Florida and Brazil ( Persian lime, Tahiti lime ). The yearly production of L. world-wide amounts to between 500 and 10001. 

Oil of lime distilled, Mexican type (Citrus aurantifoba (Christm.) Swingle)... 

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