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INTERNATIONAL ISO
STANDARD 3528

Third edition
2012-07-01

Essential oil of mandarin, Italian type

(Citrus reticulata Blanco)
Huile essentielle de mandarine, type Italie (Citrus reticulata Blanco)

Reference number
ISO 3528:2012(E)

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ISO 3528:2012(E)

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ISO 3528:2012(E)

Contents Page

Foreword............................................................................................................................................................................. iv
1 Scope....................................................................................................................................................................... 1
2 Normative references.......................................................................................................................................... 1
3 Terms and definitions.......................................................................................................................................... 1
4 Requirements........................................................................................................................................................ 1
4.1 Appearance............................................................................................................................................................ 1
4.2 Colour...................................................................................................................................................................... 2
4.3 Odour....................................................................................................................................................................... 2
20 .......................................................................................................................... 2
4.4 Relative density at 20 °C, d 20
4.5 Refractive index at 20 °C.................................................................................................................................... 2
4.6 Optical rotation at 20 °C...................................................................................................................................... 2
4.7 Residue on evaporation...................................................................................................................................... 2
4.8 Miscibility with 90 % (volume fraction) ethanol at 20 °C............................................................................ 2
4.9 Acid value............................................................................................................................................................... 3
4.10 Chromatographic profile.................................................................................................................................... 3
4.11 Flashpoint............................................................................................................................................................... 3
5 Sampling................................................................................................................................................................. 3
6 Test methods......................................................................................................................................................... 3
20 .......................................................................................................................... 3
6.1 Relative density at 20 °C, d 20
6.2 Refractive index at 20 °C.................................................................................................................................... 4
6.3 Optical rotation at 20 °C...................................................................................................................................... 4
6.4 Residue on evaporation...................................................................................................................................... 4
6.5 Miscibility with 90 % (volume fraction) ethanol at 20 °C............................................................................ 4
6.6 Acid value............................................................................................................................................................... 4
6.7 Chromatographic profile.................................................................................................................................... 4
7 Packaging, labelling, marking and storage................................................................................................... 4
Annex A (informative) Typical chromatograms of the analysis by gas chromatography of the essential
oil of mandarin, Italian type (Citrus reticulata Blanco).............................................................................. 5
Annex B (informative) Flashpoint.................................................................................................................................... 8
Bibliography........................................................................................................................................................................ 9

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ISO 3528:2012(E)

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies
(ISO member bodies). The work of preparing International Standards is normally carried out through ISO
technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International
Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.

The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.

Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.

ISO 3528 was prepared by Technical Committee ISO/TC 54, Essential oils.

This third edition cancels and replaces the second edition (ISO 3528:1997), which has been technically revised.
It also incorporates the Technical Corrigendum ISO 3528:1997/Cor.1:1998.

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INTERNATIONAL STANDARD ISO 3528:2012(E)

Essential oil of mandarin, Italian type (Citrus reticulata Blanco)

1 Scope
This International Standard specifies certain characteristics of the oil of mandarin, Italian type (Citrus reticulata
Blanco) in order to facilitate assessment of its quality.

2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced document
(including any amendments) applies.

ISO/TR 210, Essential oils — General rules for packaging, conditioning and storage

ISO/TR 211, Essential oils — General rules for labelling and marking of containers

ISO 212, Essential oils — Sampling

ISO 279, Essential oils — Determination of relative density at 20 °C — Reference method

ISO 280, Essential oils — Determination of refractive index

ISO 592, Essential oils — Determination of optical rotation

ISO 875, Essential oils — Evaluation of miscibility in ethanol

ISO 1242, Essential oils — Determination of acid value

ISO 11024 (all parts), Essential oils — General guidance on chromatographic profiles

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply

3.1
oil of mandarin, Italian type
essential oil obtained by expression, without the aid of heat and with or without previous separation of the pulp
and the peel, from the fresh fruit of Citrus reticulata Blanco of the Rutaceae family

NOTE For information on CAS number, see ISO/TR 21092[2].

4 Requirements

4.1 Appearance
Clear mobile liquid.

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4.2 Colour
The colour depends on the season of harvest.

Green Yellow Red

Light green to dark green, with a Light yellow to dark orange, with a Reddish to dark red, with a blue
blue fluorescence blue fluorescence fluorescence

4.3 Odour
The odour from the fresh pericarp of the fruit is characteristic.

20
4.4 Relative density at 20 °C, d 20

Green Yellow Red

Minimum 0,847 0,846 0,844
Maximum 0,855 0,854 0,853

4.5 Refractive index at 20 °C

Green Yellow Red

Minimum 1,473 2 1,472 6 1,472 2
Maximum 1,475 8 1,475 3 1,474 6

4.6 Optical rotation at 20 °C

Green Yellow Red

Minimum +69° +69° +70°
Maximum +75° +76° +79°

4.7 Residue on evaporation

Green Yellow Red

Minimum 1,90 % mass fraction 1,80 % mass fraction 1,40 % mass fraction
Maximum 3,90 % mass fraction 3,90 % mass fraction 3,30 % mass fraction

4.8 Miscibility with 90 % (volume fraction) ethanol at 20 °C

It shall not be necessary to use more than 10 volumes of 90 % (volume fraction) ethanol at 20 °C to obtain an
opalescent solution with 1 volume of essential oil.

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4.9 Acid value

Green Yellow Red

Maximum 2,0 2,0 2,0

4.10 Chromatographic profile

Carry out the analysis of the essential oil by gas chromatography. Identify in the chromatogram obtained,
the representative and characteristic components shown in Table  1. The proportions of these components,
indicated by the integrator, shall be as shown in Table 1. This constitutes the chromatographic profile of the
essential oil.

Table 1 — Chromatographic profile

Green Yellow Red

Component Minimum Maximum Minimum Maximum Minimum Maximum
% % % % % %
α-Pinene 1,6 2,7 1,6 2,7 1,8 3
β-Pinene 1 2 1 2 1,2 2
Myrcene 1,4 2 1,4 2 1,5 2
n-Octanal 0,08 0,14 0,05 0,14 0,03 0,08
p-Cymene n.d.a 0,4 n.d.a 0,5 n.d.a 0,8
γ-Terpinene 17 22 16 22 16 22
Limonene 65 74 65 75 65 75
Linalool 0,05 0,2 0,05 0,2 0,03 0,2
n-Decanal 0,04 0,14 0,04 0,14 0,04 0,12
Methyl N-methylanthranilate 0,4 0,7 0,3 0,6 0,3 0,6
α-Sinensal 0,2 0,5 0,2 0,5 0,1 0,5
NOTE The chromatographic profile is normative, contrary to typical chromatograms given for information in Annex A.
a Not detectable.

4.11 Flashpoint
Information on the flashpoint is given in Annex B.

5 Sampling
Sampling shall be performed in accordance with ISO 212.

Minimum volume of test sample: 50 ml

NOTE This volume allows each of the tests specified in this International Standard to be carried out at least once.

6 Test methods

20
6.1 Relative density at 20 °C, d 20
Determine the relative density in accordance with ISO 279.

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6.2 Refractive index at 20 °C

Determine the refractive index in accordance with ISO 280.

6.3 Optical rotation at 20 °C

Determine the optical rotation in accordance with ISO 592.

6.4 Residue on evaporation

Determine the residue on evaporation in accordance with ISO 1242.

Test portion: 5 g

Evaporation time: 6 h

6.5 Miscibility with 90 % (volume fraction) ethanol at 20 °C

Determine the miscibility in accordance with ISO 875.

6.6 Acid value

Determine the acid value in accordance with ISO 1242.

6.7 Chromatographic profile

Determine the chromatographic profile in accordance with ISO 11024.

7 Packaging, labelling, marking and storage

These items shall be in accordance with ISO/TR 210 and ISO/TR 211.

NOTE This essential oil is particularly susceptible to oxidization.

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