8016-38-4

Clear golden, fluorescent liquid with a very intense and pleasant odor.

Insoluble in water.

FEMA 2771 turns brown on exposure to light.

FEMA 2771 is probably combustible.

Neroli bigarade is a product obtained by processing flowers of the bitter orange tree. The blossoming flowers are the only part used. Neroli bigarade has a very powerful floral odor with a bitter flavor.
The essential oil is obtained in ca 0.1% yields by steam distillation of the flowers. The distillation waters, rich in dissolved essence, are used as is in perfumery, cosmetics, and sweets. Neroli bigarade essential oil, or simply neroli oil, has slightly different physical- chemical properties depending on its origin. Italian neroli oil, qualitatively equal to the French product of much larger production, is a pale-yellow to amber liquid, slightly fluorescent, with an intense, suave, flowery aroma.
The main constituents include pinene, camphene, dipentene, lina-lool, ι-linalyl acetate, α-terpineol, geraniol, nerol, nerolidol, methyl anthranilate, indole, farnesol, and phenylacetic acid esters.
The derivatives are concrete and absolute. Orange flower concrete is obtained in 0.24 to 0.28% yields by extracting freshly picked flowers with a solvent (usually petroleum ether). Treatment of the concrete with ethanol produces the orange flower absolute in approximately 50% yields. The absolute is a yellow-red liquid with an extremely suave odor typical of the flower.

Neroli oil and orange flower absolute are obtained from the blossoms of the bitter orange tree, C. aurantium L., which is grown in the Mediterranean region. Neroli oil is produced by steam distillation and is a pale yellow to amber-colored liquid, with a slight blue fluorescence and a characteristic sweet, spicy, bitter odor of orange blossom.
d²⁰₂₀ 0.863–0.876/0.870–0.880; n²⁰_D 1.464–1.474/1.465–1.472; α²⁰_D +2 ° to +12 °/+2 ° to +11 °; solubility: 1 vol in not more than 3.5 vol of 85% ethanol at 20 ℃; acid number: max. 2.0; linalool content by GC 26–48%/26–55% (oils of Tunisia and Morocco/Egypt).
After separation of neroli oil, the aqueous layer of the steam distillate, known as orange blossom water, is extracted with suitable solvents (e.g., petroleum ether). Evaporation gives orange flower water absolute (absolue de 1’eau de fleurs d’oranger), which is a dark brown-red liquid. It contains less terpene hydrocarbons and correspondingly more polar compounds than neroli oil.
Orange flower absolute is obtained from the blossoms by solvent extraction via the concrete. It is a dark brown liquid with a warm, spicy, bitter odor.
Themain volatile constituent of all three products is linalool. Their typical flavor is created by a number of nitrogen-containing trace constituents, such as indole and derivatives of anthranilic acid.

The essential oil is obtained in 0.1% yields by steam distillation of the flowers. The distillation waters, rich in dissolved essence, are used as is in perfumery, cosmetics and sweets. Neroli bigarade essential oil has an intense, suave, flowery aroma

Neroli bigarade essential oil has slightly different physical chemical properties depending on its origin. Italian neroli oil, qualitatively equal to the French product of much larger production, is a pale-yellow to amber liquid, slightly fluorescent

Found in the blossoms of C. aurantium L. (Fam. Rutaceae) (Guenther, 1949).

Extractives and their physically modified derivatives. Citrus aurantium, var. amara, Citrus.

By distillation of the blossoms of C. aurantium (Poucher, 1974).

The main constituents include pinene, camphene, dipentene, linalool, l-linalyl acetate, α-terpineol, geraniol, nerol, nerolidol, methyl anthranilate, indole, farnesol and phenylacetic acid esters (Burdock, 1997). Neroli essential oil has been reported to contain terpenic hydrocarbons (mainly limonene 9 to 18%, β-pinene 7 to 17%, α-pinene <2%, myrcenel), terpenic alcohols and esters (linalool 28 to 44%, α-terpineol 2 to 5.5%, nerolidol 1 to 5%, farnesol 1 to 4%, linalyl acetate 3 to 15%, neryl acetate <2.5%, geranyl acetate 1 to 5%) (CoE, 2000).