Description
Refer to LEMON, EXTRACT.
Chemical Properties
Lemon oil is obtained by pressing the peel of the fruits of Citrus limon (L.)
Burm. (Rutaceae). It is a pale yellow or pale greenish-yellow to dark green
liquid with a characteristic lemon peel odor.
The composition of lemon oils depends on the variety of lemon and the
country of origin.
The characteristic odor of lemon oil differs from that of other citrus oils
and is largely due to neral and geranial.
Annual worldwide production is about 7000 t, of which ～60% originate
from Argentina and ～10% each from Spain, the United States, and Italy.
Smaller quantities are also produced in Turkey, Mexico, South Africa, and Brazil.
Lemon oil is used in many food flavors. Because of its fresh odor, relatively
large quantities are also employed in eau de cologne and other perfumery
products. Due to a content of furocumarins, the quantity of cold-pressed
lemon oil to be used in perfumery products is restricted.
Chemical Properties
The oil is obtained by cold expression (mechanical or manual) of the peel in yields of approximately 4%, based on the
weight of the fruit. The oil is obtained from the fresh peel with or without previous separation of the pulp and the peel. It has a characteristic odor and taste of the outer part of fresh lemon peel. A less valuable quality of oil is obtained by steam distillation of the peel.
Chemical Properties
See Lemon.
Uses
Citrus Oil is a flavorant obtained by pressing the oil from the rind of
citrus fruits. it is largely composed of terpenes and sesquiterpenes
plus the flavor-imparting oxygenated components. it is partly water
soluble, not stable, and is used in beverages.
Definition
Extractives and their physically modified derivatives. Citrus limon, Citrus.
Preparation
By steam distillation of chopped lemon peel under partial vacuum
Essential oil composition
To date, more than 40 constituents have been identified in the oil, which contains approximately 90%
limonene (by weight). Other important terpenes include α- and β-pinene, myrcene, citral and terpinene.
Taste threshold values
Taste characteristics at 50 ppm: fresh juicey lemon, with a sweet citral aldehydic nuance
