Mandarin
Mandarin is recognized for a slightly flattened shape, the peel is thicker than clementines and its taste is quite sour, typical of citrus fruits. They contain more fiber and more sugar than clementines and seeds are present inside them. They are full of vitamin C and are an ally to fight colds. At the beginning of the season – September – the product has a green peel. During maturation, it reaches a yellowish color in mid-November and from December to March a red one.
Our Essential Oils: Mandarin
| Product | Mandarin Essential Oil |
|---|---|
| Botanical species | Citrus reticulata (Blanco) |
| Part used | Peel of fruit |
| Main essence components | Limonene, α-terpineol, aldehydes (octanal, decanal, dodecanal), α-terpineol, methyl N-methylanthranilate |
| Cultivation Area | Sicily, Calabria |
| Variations during the season | |
| September October | Green Mandarin Essential Oil |
| Specificity | Maximum concentration of aldehydes, α-terpineol, α-terpineol, α-pinene, α-sinensal and methyl N-methylanthranilate. Dark green color |
November-Mid Dicember |
Yellow Mandarin Essential Oil |
| Specificity | The percentage values of the components decrease compared to the green mandarin. Orange color, more sour smell. Mostly used in perfumery. |
| End December-March | Red Mandarin Essential Oil |
| Specificity | Minimum concentration of gamma-Terpinene, α-pinene, limonene and maximum concentration of α-sinensal. Red color, sweeter smell, widely used for flavours. |