Citrus
Citrus

Bergamot Cold Pressed

Citrus Aurantium Bergamia - Italy
Bergamot Cold Pressed

Description

Bergamot Cold Pressed is obtained by cold pressing the peel of the Citrus aurantium bergamia fruit.

Olfactive Profile

Fresh, sharp, and zesty

Appearance

Green to yellow-green or yellow-brown

  • Details
  • Technical Information
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Details

Botany

Citrus aurantium bergamia is an evergreen tree that belongs to the Rutaceae family and grows between 3-5 meters (10-16 feet) in height. It has dark green, waxy, elliptic or ovoid leaves that are attached to a petiole (leaf stalk). The fruit is medium-sized and slightly pear-shaped, with a thin, rough, green peel.

Ethnobotany

Bergamot has deep roots in the Mediterranean, particularly in southern Italy. Over time, its cultivation spread to various parts of Europe and throughout the world.  It was primarily used for traditional medicine and for culinary purposes.

Uses/Application

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

Technical Information

CAS: 8007-75-8
INCI: CITRUS AURANTIUM BERGAMIA PEEL OIL
FEMA: 2153
EC no.: 289-612-9

Botanical name: Citrus aurantium bergamia
Botanical family: Rutaceae
Accepted Synonyms:Citrus aurantium var. bergamia, Citrus bergamia
Common Names:Bergamot Oil
Origin: Italy

Cultivation method: Plantation / Wild Harvested
Harvest period: November to March
Plant part used: Fruit peel
Method of extraction: Cold Pressing
Main components: Limonene, Linalyl Acetate, Linalool, alpha-Pinene, beta-Pinene, gamma-Terpinene, p-Cymene [1, 4].

Refractive Index at 20 Deg C: 1.465 – 1.468 (FCC)
Specific Gravity at 25 Deg. C: 0.871 – 0.879 (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