Orange oil

Orange oil is an essential oil produced by cells within the rind of an orange fruit (Citrus sinensis fruit). In contrast to most essential oils, it is extracted as a by-product of orange juice production by centrifugation, producing a cold-pressed oil.^[1] It is composed of mostly (greater than 90%) d-limonene,^[2] and is often used in place of pure d-limonene. D-limonene can be extracted from the oil by distillation.

^ Dominic W. S. Wong (1989). Mechanism and theory in food chemistry. Springer. p. 253. ISBN 0-442-20753-0.
^ K. Bauer, D. Garbe, and H. Surburg, "Common Fragrance and Flavor Materials", 4th Ed, Wiley VCH, 2001, ISBN 3-527-30364-2. 189.

[1] Dominic W. S. Wong (1989). Mechanism and theory in food chemistry. Springer. p. 253. ISBN 0-442-20753-0.

[2] K. Bauer, D. Garbe, and H. Surburg, "Common Fragrance and Flavor Materials", 4th Ed, Wiley VCH, 2001, ISBN 3-527-30364-2. 189.

[1]

[2]