80. Orange

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch80

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Orange, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch80

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • orange;
  • sweet orange, believed to be a natural hybrid of pomelo (Citrus maxima) and tangerine (Citrus reticulata);
  • sweet orange, most widely cultivated and used citrus fruit;
  • orange, relished as a sweet fruit - and source of well-liked juice;
  • orange juice, orange squash and orange marmalade - popular processed items;
  • sweet orange, a trim evergreen tree - with rounded, uniformly spread crown;
  • Florida, producing vast amounts of orange juice - peel used for extraction of oil;
  • bitter orange - an evergreen tree with a glabrous trunk;
  • bitter orange peel - essential oil, obtained by cold pressing;
  • cold-pressed orange oil, and FCC - intensely yellow, orange, or deep orange oil and characteristic odor and flavor of sweet orange fruit


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Uses

  • Identification Numbers

  • References