Citrus
Citrus

Grapefruit White Cold Pressed

Citrus Paradisi - USA
Grapefruit White Cold Pressed

Description

Grapefruit White Cold Pressed is obtained by cold pressing the peel of the Citrus paradisi fruit.

Olfactive Profile

Fresh, zesty, and tangy

Appearance

Clear to pale yellow

  • Details
  • Technical Information
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  • Sources

Details

Botany

Citrus paradisi is an evergreen tree that belongs to the Rutaceae family and grows between 5-6 meters (16-20 feet) in height.  It has dark, glossy and green leaves, with white, fragrant flowers that appear in clusters. The fruit is medium-sized and has a round to slightly oblong shape, with a smooth, pale yellow peel.

Ethnobotany

Grapefruit originated in the West Indies.  Its cultivation spread to Central America, and was primarily utilized for traditional medicine and culinary purposes.

Uses/Application

Grapefruit White Cold Pressed is used in aromatherapy, flavor, cosmetics, household fragrance, and fine fragrance [1, 2, 3].

Technical Information

CAS: 8016-20-4
INCI: CITRUS PARADISI PEEL OIL
FEMA: 2530
EC no.: 289-904-6

Botanical name: Citrus paradisi
Botanical family: Rutaceae
Accepted Synonyms: Citrus × paradisi
Common Names: White Grapefruit Oil
Origin: U.S.A. 

Cultivation method: Plantation
Harvest period: October to January
Plant part used: Fruit peel
Method of extraction: Cold Pressing
Main components: Limonene, Sabinene, beta-Myrcene, alpha-Pinene, Octanal, Decanal, Nootkatone [4, 5].

Refractive Index at 20 Deg C: 1.475 – 1.478 (FCC)
Specific Gravity at 25 Deg. C: 0.848 – 0.856 (FCC)

Certifications and Declarations:

IFRA (International Fragrance Association)_FR   

Certificate of Analysis

  • SDS
  • Food Grade
  • Natural Statement
  • Origin Statement
  • GMO Free
  • Allergen
  • Prop 65

Sources

[1]. Global Lime Oil Market Overview, Introspective Market Report

[2].  Marie-Laure Lota, Dominique de Rocca Serra, Feä Lix Tomi, Camille Jacquemond, and Joseph Casanova, Volatile Components of Peel and Leaf Oils of Lemon and Lime Species, Journal of Agricultural and Food Chemistry, Vol. 50(4), 2002, p. 796 – 805

[3].  Masayoshi Sawamura (2010) Compositional Analysis. In: Masayoshi Sawamura (Editor) Citrus Essential Oils: Flavor and Fragrance, Wiley & Sons