The name of the plant according to the botanical classifier: Citrus Reticulata  Countries of production of natural raw materials: Italy, Spain, Algeria, Cyprus Parts of the plant going into processing: fruit peel Types of raw materials obtained: essential oil Production methods: cold pressing Physical characteristics of raw materials: transparent mobile liquid, may be brown or amber color Olfactory characteristics of raw materials: sweet, citrus aroma with floral (neroli), aldehyde and animalistic shade Olfactory group: citrus fruits Position in the olfactory pyramid: top and middle notes Additional information: mandarin oil is used in perfumery as the top and middle notes in various directions and families, ranging from classic colognes to gourmet compositions. The relative durability of the mandarin note is ensured by the presence of methyl-n-methyl anthranilate. Mandarin also acts as a modifier for some citrus materials: lime, sweet and bitter orange, grapefruit. It adds floral shades to them, makes them sweeter and warmer, and thanks to its animalistic note, it is able to round out their sound, which may not always be necessary. Mandarin oil is also widely used in flavoring food and beverages (especially liqueurs). In this case, concentrated and terpene-free oils are most often used.