ABSTRACT
Petitgrain oils are obtained by steam distillation of the leaves, small branches, and immature fruits of different citrus species. The production of these oils is today quite limited and their physico-chemical characteristics are not sufciently standardized. The yield and composition of these oils is surely dependent on their botanical origin. It is also affected by the age of the plants, period of harvest, and conditions used for distillation. The lack of attention paid to the selection of raw material used for distillation, often not homogeneous, should also be considered. Due to its organoleptic properties, the most appreciated petitgrain is the one obtained from bitter orange. This is produced in Mediterranean countries, and in larger amounts in Paraguay. Petitgrain oils obtained from lemon, mandarin, and bergamot are produced at small amounts exclusively in Italy, but only occasionally.
