Tangerine oil

The Tangerine oil ot commerce, also known as oil of Mandarin orange, on acconat ot the custom of presenting the orange in question... 

Tangerine oil. see Citrus Orange Tannins, structure of. see also Polyphenolics Taste, see Flavor analysis TBA. see 2-Thiobarbituric acid TBARS. see 2-Thiobarbituric acid reactive substances... 

Table IX. Quantities of important flavor components in mandarin and tangerine oils.

Tangerine Oil, Coldpressed, occurs as a red-orange to brown-orange liquid with a pleasant, orange odor. Oils produced from the unripe fruit are often green. It is the oil obtained by... 

The large number of mandarin varieties [74] results in mandarin and tangerine oils with largely varying composition, also reflected in the oils sensorial impact (see Tables 3.20 and 3.21)/ 757. 

When compared to Italian mandarin oils, other mandarin [77] or tangerine oils such as Dancy [76] or Murcott tangerine [78] are even more dominated by limonene (app. 95%). Moreover, the composition of the flavour compounds and, therefore, the entire flavour profile, is considerably less complex [76], This is also evident in the rather different content of methyl N-methylanthranilate and a-sinensal. Apart from the... 

The non-volatile range of mandarin and tangerine oil is characterised mainly by the methoxyflavones tangeretin, heptamethoxyflavone and nobiletin this compound class comprises up to 3500 ppm in Italian mandarin oils [38, 80[. 

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