Orange flavoring is primarily obtained chemically  through the distillation, extraction, or chemical treatment of oils present in orange peels. It may also be combined with other flavors to create more complex taste profiles. 

Chemical Industrial Synthesis Process

• Isolation of Key Aromatic Compounds: The first step involves isolating the key aromatic compounds present in oranges. These compounds include limonene, citral, and various esters.
• Synthesis of Aromatic Compounds: Some aromatic compounds can be synthesized using chemical reactions. Limonene, for example, can be synthesized from turpentine oil through processes like the Hock rearrangement or by selective hydrogenation of α-pinene.
• Extraction of Natural Flavors: Natural flavors extracted from oranges can also be used in the synthesis process. These flavors can be obtained through cold pressing of orange peels or extraction using solvents.
• Purification and Refinement: Once the aromatic compounds are obtained, they undergo purification processes to remove impurities and ensure they meet the desired quality standards. Techniques such as distillation, chromatography, and crystallization may be employed for purification.
• Formulation: After purification, the individual aromatic compounds are blended in precise proportions to replicate the complex flavor profile of oranges. This formulation process requires careful consideration of the concentrations of each compound to achieve the desired flavor.
• Quality Control: Throughout the synthesis process, rigorous quality control measures are implemented to ensure the final product meets safety and regulatory standards. Analytical techniques such as gas chromatography, mass spectrometry, and sensory analysis are used to assess the flavor profile and purity of the synthesized orange flavor.
• Application: The synthesized orange flavor is then incorporated into various food and beverage products. It may be used in products such as soft drinks, candies, baked goods, and dairy products to impart the characteristic taste and aroma of oranges.

It's important to note that while synthetic methods play a significant role in the industrial production of orange flavor, efforts are often made to replicate the natural flavor as closely as possible to meet consumer preferences and regulatory requirements. Additionally, advancements in biotechnology have led to the development of microbial fermentation processes for producing natural flavors, providing alternative methods to traditional chemical synthesis.

In commercial products it can also be prepared by a Natural Industrial Production Process, but the diction should be "Natural Orange Flavor"

• Harvesting of oranges. Oranges are harvested at full ripeness to ensure the highest content of essential oils.
• Extraction of the peel. The peel of the oranges is removed as it contains essential oils rich in flavor.
• Cold pressing. The peel is cold-pressed to extract the essential oil without altering its heat-sensitive chemical components.
• Filtration. The extracted essential oil is filtered to remove solid particles and impurities.
• Distillation. The filtered oil may be further distilled to concentrate the desired aromatic components and remove undesirable compounds.
• Blending. The orange essential oil is blended with other natural or synthetic extracts to balance the flavor and achieve the desired aromatic profile.
• Quality control. Each batch of orange flavor is tested to ensure it meets quality and food safety standards.

Form and color 

Industrial artificial orange flavorings are generally liquid and can range from colorless, pale yellow, and orange.