9. Lemon extract is the flavoring extract prepared from oil of lemon, or from lemon peel, or both, and contains not less than five (5) percent by volume of oil of lemon.
9a. Oil of lemon is the volatile oil obtained, by expression or alcoholic solution, from the fresh peel of the lemon (Citrus limonum L.), has an optical rotation (25° C.) of not less than +60° in a 100-millimeter tube, and contains not less than four (4) percent by weight of citral.
10. Terpeneless extract of lemon is the flavoring extract prepared by shaking oil of lemon with dilute alcohol, or by dissolving terpeneless oil of lemon in dilute alcohol, and contains not less than two-tenths (0.2) percent by weight of citral derived from oil of lemon.
10a. Terpeneless oil of lemon is oil of lemon from which all or nearly all of the terpenes have been removed.
11. Nutmeg extract is the flavoring extract prepared from oil of nutmeg, and contains not less than two (2) percent by volume of oil of nutmeg.
11a. Oil of nutmeg is the volatile oil obtained from nutmegs.
12. Orange extract is the flavoring extract prepared from oil of orange, or from orange peel, or both, and contains not less than five (5) percent by volume of oil of orange.
12a. Oil of orange is the volatile oil obtained, by expression or alcoholic solution, from the fresh peel of the orange (Citrus aurantium L.) and has an optical rotation (25° C.) of not less than +95° in a 100-millimeter tube.
13. Terpeneless extract of orange is the flavoring extract prepared by shaking oil of orange with dilute alcohol, or by dissolving terpeneless oil of orange in dilute alcohol, and corresponds in flavoring strength to orange extract.
13a. Terpeneless oil of orange is oil of orange from which all or nearly all of the terpenes have been removed.