INCI name: | Citrus reticulata |
Part used： | peel |
Extraction method: | Cold pressing |
CAS No.： | 8008-31-9 |
Origin： | Italy |
Appearance： | Orange liquid |
Odour： | Characteristics of the red orange flavor |
Relative Density(20℃)： | 0.8431 - 0.8491 |
Refractive index(20℃)： | 1.4700～1.4790 |
Dissolved solution: | insoluble in water |
Optical rotation(20℃)： | +85°～＋105° |
Main Composition（%）： | Thujone, pinene |
| The tangerine (Citrus tangerina)is an orange colored citrus fruit that is closely related to, or possibly a type of, mandarin orange (Citrus reticulata). The name was first used for fruit coming from Tangier, Morocco, described as a mandarin variety.Under the Tanaka classification system, Citrus tangerina is considered a separate species. Under the Swingle system, tangerines are considered to be a group of mandarin (C. reticulata) varieties.While tangerines genetically resemble mandarins,the genetics are still not thoroughly studied. Tangerines are smaller and less rounded than common oranges. The taste is considered less sour, as well as sweeter and stronger, than that of an orange.An ripe tangerine is firm to slightly soft, heavy for its size, and pebbly-skinned with no deep grooves, as well as orange in color. The peel is very thin, with very little bitter white mesocarp,which makes them usually easier to peel and to split into segments. |  |
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