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Type: Article

Where Is the Citrus Industry Going?

In this article I’ll show where citrus fruits are produced today, the amounts of different citrus fruits processed today and the locations of the major markets for citrus products today. I'll also discuss the future of this industry. I’ll suggest where new citrus trees should be planted, and I’ll consider the nature and location of the demand for citrus products in the next decades.

Argentinian Citrus Essential Oils 1992-1996

Over the last two decades several reports have been published on the production of essential oils in Argentina, particularly the citrus oils. Among the citrus oils, lemon is the dominant product.

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Unlock next level citrus flavor solutions

The key to authentic citrus flavor begins at the source. ADM’s unrivaled citrus portfolio builds on the best raw materials and citrus flavor expertise to help you achieve winning solutions.

Katrina Neale (Global Essence) discusses Italian citrus at the SFC Fall Meeting.

Highlights from the SFC Fall Meeting

At the joint meeting of the Society of Flavor Chemists and Chemical Sources Association, Katrina Neale (Global Essence) provided an overview of Italian citrus, from Alexander the Great’s introduction of the fruit to the Mediterranean basin to contemporary production.

September's Profiles column features Clement Francois, perfumer analyst at Sozio.

Profiles: Clement Francois

September's Profiles column features Clement Francois, perfumer analyst at Sozio.

Citrus focus: Argentina’s Lemon Industry

The history and future growth of citrus in this top lemon-producing country. In the northwest corner of Argentina, in the province of Tucumán, lies an agricultural area that has become the world’s No. 1 producer of lemons and lemon byproducts in the past 30 years.

Industry Insight: Decades of Citrus

MCI Miritz Citrus Ingredients, an independent, family-owned business, remains competitive through expansion and creativity.

Aroma Chemicals and Citrus Oils

Natural citrus oils cannot be reconstituted (substituted) by compounding aroma chemicals for three reasons: (1) Citrus oils are complex mixtures, up to 300 chemicals of which many are unknown. (2) If they are known, many are not commercially available. (3) Individual constituents with asymmetric carbon atoms, mostly are optically active, A lot of aroma chemicals are not. On the other hand, aroma chemicals with citrusy odors deserve their own place for compounds in functional perfumery, mainly for stability reasons.

Citrus Petitgrain Oils of Israel

In today’s food and beverage market, the citrus flavored products are highly popular. The aroma elements from the citrus fruits--cold-pressed and distilled oils, folded and deterpenated oils, essences and extracts, are widely used in the creation of natural flavors. The commercial importance of these products lead to extensive scientific study resulting in a broad knowledge base of their chemical composition.

Citrus Hydrocarbon-Free Essential Oils

Years of experience accumulated in the commercial production of a large variety of hydrocarbon-free oils have shown that these high quality, and often unique products are particularly appropriate for flavor and fragrance applications.

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Naturally Sourced F&F Ingredients: Regulations and Verifications Through Carbon-14

Authentication of natural substances continue to be an area of major interest for F&F, with programs and regulations using carbon-14 analysis as a method for distinguishing biobased sourced materials from petroleum-derived material.

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Natural Citronellol from Java Citronella Oil

Add natural freshness and brightness of floral-rosy, citrusy scent to your fragrance creation with Natural Citronellol derived from Java Citronella Oil.

The Industrial Solution to Citrus Juice Bitterness

Citrus juice debittering represents a major step forward by man, who is gaining more and more control over nature herself, specifically over the foods and beverages she gives him to consume, Debittering literally has become a winning technology for everyone.

Oxygen Heterocyclic Compounds of Citrus Essential Oils

In this paper we report the results on the isolation, identification and quantitative analysis of oxygen heterocyclic compounds of bergamot, sweet orange, mandarin, bitter orange, grapefruit and lemon oils.

Citrus In Demand: Squeezing Out New Potential

ADM technical director Zareena Valappil dives into the extensive taste profile of citrus and how it can be applied to the evolving flavor market.

Citrus Flavor Stability: the Holy Grail

Ongoing research tackles citral stability and other factors in the quest for extended RTD and powdered beverage shelf life.

Citrus Oils: Processing, Technology, and Applications

Citrus fruits have evolved to become an important constituent in the modern diet. Because of the most pleasing, clean, refreshing and versatile aromas, which connote health and vitality, the volatile byproducts of citrus fruits, i.e. the citrus oils, also have become important in today’s society.

Characterization of Italian Citrus Petitgrain Oils

Compositions of Italian industrial bitter orange, lemon and mandarin petitgrain oils, and of laboratory-extracted and commercial samples of sweet orange petitgrain oil, are reported in this paper.

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