生物来源
Citrus sinensis (L.) Osbeck
质量水平
等级
FG
Halal
Kosher
natural
管理合规性
EU Regulation 1334/2008 & 872/2012
旋光性
[α]20/D +97°, neat
质量
cold-compressed
可能包含
<0.02% BHT, synthetic as stabilizer
来源
California origin
折射率
n20/D 1.473
bp
177 °C
密度
0.843 g/mL at 25 °C
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
orange
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一般描述
Orange oil has been used to study its influence as a semiochemical on the mating success of mature males of the natal fruit fly.
制备说明
提取方法：冷压法
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
WGK
WGK 2
闪点(°F)
129.2 °F
闪点(°C)
54 °C
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
Quantitative composition of cold-pressed orange oils.
Shaw PE & Coleman RL.
Journal of Agricultural and Food Chemistry, 22(5), 785-787 (1974)
Adult diet and exposure to semiochemicals influence male mating success in Ceratitis rosa (Diptera: Tephritidae).
Quilici S, et al.
Journal of Applied Entomology , 137(s1), 142-153 (2013)
Terpenes and Sesquiterpenes in Cold?pressed Orange Oil.
Hunter GLK & Brogden WB.
Journal of Food Science, 30(1), 1-4 (1965)
Tsung-Shi Yang et al.
Journal of agricultural and food chemistry, 59(17), 9344-9350 (2011-08-09)
The effects of lecithin and pectin on riboflavin-photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion are studied by response surface methodology. Lecithin and pectin contents are two variables studied. Mean oil droplet size, viscosity, and ζ-potential are investigated
Curtis I Pittman et al.
Journal of food science, 76(6), M433-M438 (2012-03-16)
Escherichia coli O157:H7 and Salmonella spp. are bacterial pathogens often associated with beef, and cause many cases of foodborne illness each year in the United States. During beef slaughter and processing, these bacteria may spread from the hide or intestines to the carcass.
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