Natural flavoring agents citrus oils

Fatty odors, for example, are effectively masked by citrus notes, especially orange. This is so because the C8 to C12 fatty alcohols and aldehydes, with their distinctly fatty character, are natural components of citrus oils. It is not by chance that cod liver oil, administered to children in former days as a rich source of oil-soluble vitamins, was commonly flavored with orange, and that citrus oils are major components of the Eaux de Cologne used to mask the fatty components of perspiration odor. Synthetic citrus oils in which the fatty aldehydes and alcohols have deliberately been left out are even more effective masking agents. 

Precaution Probably combustible Storage Store refrigerated protect from light Uses Perfume natural flavoring agent in foods Orange (Citrus aurantium dulcis) oil CAS 8008-57-9 FEMA 2821... 

Definition Extract from Citrus reticulata Uses Natural flavoring agent in foods Regulatory FDA 21CFR 182.20, GRAS Tangerine (Citrus reticulata) oil CAS 8016-85-1 FEMA 3041... 

Natural ingredients have been used since antiquity to flavor foods and to make early medicines palatable. Honey was and remains a sweetener and flavoring agent. Wine was used as a crude infusorial in medicinal herbs. Modern use of natural flavors in pharmaceuticals is limited, because they are often unstable and their quality is unpredictable from season to season. The most commonly used natural flavors are terpeneless citrus oils, which are stable if well protected from... 

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