Natural orange flavor

The rich, complex flavors of the sweet orange (Citrus sinensis) fruit are derived from a natural combination of multiple volatile compounds (i.e., esters, terpenes, terpenols, aldehydes, ketones, alcohols and acids) that are part of a well-balanced system that also includes sugars, acids and phenolic compounds1.

This ingredient can be found in the following products in United States:


  1. Kelebek H, Selli S. Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice. J Sci Food Agric. 2011;91:1855-62.