Citrus for Flavorists: Varietals and Derivatives - A Technical Training Reference

For flavor development, application, and QC personnel.

Table of Contents

Front matter

• How to use this document

Part 1 — Botanical and Genetic Foundation

• 1.1 The genus
• 1.2 The three ancestral species
• 1.3 The ancestry map

Part 2 — Commercial Varietals

• 2.1 Sweet Orange (Citrus sinensis)
• 2.2 Bitter / Sour / Seville Orange (Citrus × aurantium)
• 2.3 Mandarin / Tangerine group (Citrus reticulata)
• 2.4 Lemon (Citrus × limon)
• 2.5 Lime (Citrus × aurantiifolia and relatives)
• 2.6 Grapefruit (Citrus × paradisi)
• 2.7 Pummelo / Pomelo (Citrus maxima)
• 2.8 Citron (Citrus medica)
• 2.9 Bergamot (Citrus × bergamia)
• 2.10 Specialty and East Asian citrus

Part 3 — Citrus Derivatives (the material forms)

• 3.1 Cold-Pressed (Expressed) Oil
• 3.2 Essence Oils and Aqueous (Water) Essences
• 3.3 Distilled Oils
• 3.4 Folded / Terpeneless / Sesquiterpeneless Oils
• 3.5 Juice, Concentrate, and NFC
• 3.6 Oleoresins
• 3.7 Extracts, Tinctures, and Distillates
• 3.8 Isolates and Natural Fractions
• 3.9 Natural-flavor building blocks and label terms

Part 4 — Character-Impact Chemistry Quick Reference

Part 5 — Stability, Oxidation, and Handling

• 5.1 Terpene oxidation
• 5.2 Citral instability in acidic beverages
• 5.3 The grapefruit thiol problem
• 5.4 Solubility and clouding
• 5.5 Delayed bitterness (juice QC)

Part 6 — Practical Formulation Notes

• 6.1 Building a citrus flavor (a mental model)
• 6.2 Application-driven derivative selection
• 6.3 Cost, authenticity, and label triangle

Back matter

• Chemistry Sources
• Glossary