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Citrus reticulata Blanco - Rutaceae - mandarin, mandarine, Mandarine
Mandarin is possibly a native of south east China and or south Japan. It is extensively cultivated in East- and Southeast Asia, Australia and South Europe (introduced at the beginning of the nineteenth century).
„Specifically reddish-orange mandarin cultivars can be marketed as tangerines, but this is not a botanical classification.“ http://en.wikipedia.org/wiki/Mandarin_orange
A clementine (Citrus ×clementina = Citrus clementina hort. ex Tanaka; Citrus reticulata ‘Clementine’) is a hybrid between a mandarin and a sweet orange (so named in 1902). http://en.wikipedia.org/wiki/Clementine
Mandarin peel oils are dominated by limonene (55-96%), with several other hydrocarbons like ɣ-terpinene (trace-19%), p-cymene (trace-12%), myrcene (0.7-24%), α-pinene (0.2-2%), ß-pinene (trace-14%), sabinene (0.1-8%), and ß-phellandrene (0.2-0.8%) as minor components.
Mandarin leaf oils (petitgrain oils) show an important chemical variability with the occurance of sabinene (0.1-57%), ɣ-terpinene (0.1-67%), linalool (trace-69%), and methyl N-methylanthranilate (0-78%). For most samples, best represented components were sabinene, ɣ-terpinene, myrcene, limonene, and (E)-ß-ocimene. For other samples, the oxygenated fraction dominated with linalool, thymol, or methyl N-methylanthranilate.
[Chemical variability of peel and leaf essential oils of 15 species of mandarins., Lota, M. L., de Rocca Serra, D., Tomi, F., Casanova, J., Biochemical Systematics and Ecology, 29(1), 2001, 77-104]
Clementine peel oil odour is more orange-like than mandarin-like, with the highest flavour dilution factors determined from linalool (flowery), (E,E)-deca-2,4-dienal (fatty) and winelactone (sweet), followed by α-pinene (pinetree-like), myrcene (geranium leaf) and octanal (citrus).
[Evaluation of the most odour-active compounds in the peel oil of clementines (Citrus reticulata Blanco cv. clementine)., Buettner, A., Mestres, M., Fischer, A., Guasch, J., Schieberle, P., European Food Research and Technology, 216(1), 2003, 11-14]
 limonene |  ɣ-terpinene |  methyl N-methylanthranilate |  thymol |
The volatile oil of mandarine peel contains mainly limonene (80-94%) and ɣ-terpinene (3-17%). „Unlike other citrus oils, mandarin oil and the cold-pressed oils of tangerine and clementine contain considerable amounts of methyl N-methylanthranilate (0.85%). If mixed in the right proportions with thymol should … elicit typical notes recalling mandarin oil. If ɣ-terpinene and ß-pinene are added to this mixture, it becomes even more natural… It seems that the presence of (+)-α-thujene (0.5%) is typical for mandarin oil, and α-sinensal (0.2%) is also most abundant in mandarin oil.“
[Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 223-227]
Mandarin tree, Berkeley Botanical Garden, photo by Allen Timothy Chang
CC BY-SA 3.0, Author: Guety Wikimedia Commons