Citrus
Citrus

Lime Cold Pressed

Citrus Aurantifolia - Mexico
Lime Cold Pressed

Description

Lime Cold-Pressed is obtained by cold pressing the peel of the Citrus aurantifolia fruit.

Olfactive Profile

Fresh, herbaceous, and citrusy

Appearance

Yellow to brown-green to green

  • Details
  • Technical Information
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  • Sources

Details

Botany

Citrus aurantifolia is an evergreen tree that belongs to the Rutaceae family and grows between 3-4 meters (10-15 feet) in height. It has dark green, glossy leaves, and a small and round citrus fruit, with a thin, green peel.

Ethnobotany

Limes have been used for centuries across multiple regions including Southern Asia, Europe, the Middle East, and the Americas. They were primarily utilized in traditional medicine and culinary purposes.

Uses/Application

Lime Cold-Pressed is used in aromatherapy, cosmetics, pharmaceuticals, flavor, and fine fragrance [1, 2].

Technical Information

CAS: 8008-26-2
INCI: CITRUS AURANTIFOLIA OIL
FEMA: 4743
EC no.: 290-010-3

Botanical name: Citrus aurantifolia
Botanical family: Rutaceae
Accepted Synonyms: Citrus macrocarpa, Citrus medica var. aurantifolia
Common Names: Lime Essential Oil, Lime Peel Oil
Origin: Mexico

Cultivation method: Plantation
Harvest period: January to June
Plant part used: Peel
Method of extraction: Cold Pressing
Main components: Limonene, beta-Pinene, gamma-Terpinene, alpha-Pinene, Sabinene, beta-Myrcene, para-Cymene, Citral, [2, 3] 

Refractive Index at 20 Deg C: 1.482 to 1.486 (FCC)
Specific Gravity at 25 Deg. C: 0.872 to 0.881 (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