Tangerines, also known as mandarins, belong to the genus Citrus. They have been cultivated and selectively bred by humans for centuries, resulting in numerous cultivars and cultivar groups. In production and trade, the terms mandarin, tangerine, and various local names may be used for closely related cultivars or groups of plants. Therefore, the cultivar name and origin of the raw material are important when identifying a specific citrus product.

Mandarin trees are shrubs or small trees, typically reaching 2–8 m in height. The branches may bear thorns, while the leaves are green with narrowly winged petioles. The flowers usually occur singly or in small clusters in the leaf axils, with white petals and a subtle fragrance. The fruit is a hesperidium, generally globose to slightly flattened, with a relatively thin peel that separates easily from the segments. When ripe, the fruit typically develops an orange to reddish-orange colour, with juicy flesh and a sweet-tart taste.

Mandarins may exhibit alternate bearing, in which heavy fruit production in one year is followed by a lighter crop in the next, resulting in year-to-year variation in yield. In Thailand, the period from flowering to harvest can also be longer than in some production regions outside Southeast Asia.

Sai Nam Phueng is a tangerine cultivar grown in Thailand and recorded by the Thai Department of Agricultural Extension under the scientific name Citrus reticulata Blanco. The fruit is slightly flattened and globose, with an orange, easily peelable rind and juicy flesh with a sweet, mildly tart flavour. Sai Nam Phueng is particularly associated with Chiang Mai, where it has been commercially cultivated for several decades. Major production areas in Chiang Mai include Fang, Mae Ai and Chai Prakan, where the relatively cool climate is considered suitable for mandarin cultivation.

In Chiang Mai, Sai Nam Phueng has been the subject of various studies on production, storage and post-harvest handling. For example, one study conducted in Phrao, Chiang Mai, used commercially cultivated Sai Nam Phueng fruit harvested at the commercial maturity stage.

According to the Thai Department of Agricultural Extension, Sai Nam Phueng and several other tangerine cultivars are available throughout the year, with peak availability from October to February. In Chiang Mai, the harvest period for Sai Nam Phueng may vary depending on the growing area, cultivation conditions and desired maturity stage. As a result, the quality and characteristics of the peel-derived material may also vary according to cultivar, fruit maturity, season and growing conditions.

The tangerine peel is a valuable natural citrus material in perfumery. When the peel is squeezed or ruptured, the oil glands release a fresh, juicy, sweet and zesty profile characteristic of fresh citrus. However, the olfactive profile of tangerine peel is not limited to its citrus character. The raw material source, cultivar, fruit maturity, growing conditions and extraction method can all influence the final olfactive nuances.

For Sai Nam Phueng from Chiang Mai, the material is described as combining fresh mandarin, juicy, tangy-sweet and zesty citrus facets with a distinctive saline/seaweed nuance. This salty, seaweed-like facet creates an “oceanic citrus” effect, giving the material a distinctive character compared with a more conventional mandarin profile.

• PERFUMERY & FRAGRANCE: Suitable for citrus, fresh, fruity, marine and aromatic compositions. It can be used in the top notes to bring brightness, juiciness and vibrancy to a fragrance, while creating an interesting transition between citrus and marine accords.

• CITRUS ACCORDS: Well suited to mandarin, orange, grapefruit and contemporary citrus accords, particularly when a citrus profile with added saline and marine depth is desired.

• MARINE & FRESH COMPOSITIONS: Its natural saline/seaweed facet creates an oceanic citrus effect, making it suitable for connecting citrus with marine, mineral or fresh accords.

• SUSTAINABLE FRAGRANCE DEVELOPMENT: Upcycling tangerine peel as a fragrance material provides an additional approach to material development, making more efficient use of plant-derived by-products and supporting more resource-conscious sourcing practices.

The product is made from Sai Nam Phueng tangerine peels collected after the fruit pulp has been used, transforming an agricultural by-product into a valuable raw material for the fragrance industry. Rather than treating the peel as waste, the upcycling process makes use of the aromatic compounds still present in the peel to create a new fragrance material.

Studies on Sai Nam Phueng by-products have also shown that the peel and other fruit components contain valuable compounds, including flavonoids and limonoids, indicating further potential for the utilization of citrus processing by-products.

For this material, the peels are hand-harvested and processed for extraction, preserving the characteristic fresh, juicy citrus facets of Northern Thai tangerine.