Bergamot oil, Italian is obtained by pressing peels from the unripe fruits of Citrus bergamia Risso et Poit. [syn. Citrus aurantium L. ssp. bergamia (Risso et Poit.) Wight et Arn., Rutaceae]. It is a green to greenish-yellow liquid, which sometimes contains a deposit.The oil has a pleasant, fresh, sweet, fruity odor. d2020 0.876–0.883; n20D 1.4650–1.4700; α20D +15 ° to +32 °; evaporation residue: 4.5–6.4%; solubility: 1 vol in ≤1 vol 85% ethanol; acid value: max. 2; ester value: 86–129; bergapten content by HPLC (high pressure liquid chromatography): 0.18–0.38%. The main producer of bergamot oil is Italy, where the fruits are grown in the province of Calabria. Smaller quantities are available from Argentina and the Ivory Coast.The quality of the oil is determined by its ester content. Annual production is ± 100 t/yr. Linalyl acetate (22–36%), linalool (3–15%), and geranial (0.25–0.5%) are important components of bergamot oil. Its terpene hydrocarbon content (25–50%) is relatively low for a citrus oil. Use of the untreated oil in cosmetics is limited by the photosensitizing properties of bergaptene (a furocoumarin) present in the oil.Therefore, this compound is usually removed by distillation or extraction or a combination of thesemethods; furocoumarin-free bergamot oil is used inmany perfumes and is an important ingredient in eau de cologne. Bergamot oil is also used in flavoring food (“Earl Grey tea”).