Ok, we are getting a little off track here
. I am aware corriander provides "orange" character. But, I am trying to achieve this mainly with hops. Making a fruit beer for a local comp "pineapple/orange" to be specific. Trying to avoid the spice/corriander. Hence, the hops question.
Here is what Stan's book says about the corriander experiment (abriged version)...Sapporo researchers brewed 2 beers: one with Citra, one only with corriander. Both are rich in geraniol and linalool. The finished Citra beer contained; geraniol, linalool, and citronellol. The same transformation occured with corriander. The concentraition of citronellol and geraniol were dependant on geraniol concentration. Taste panels rated both beers as very similar. The research suggests the importance of citronellol and linalool in the hop-derived citrus flavor of beer. But, since there was little citronellol in raw hops, it's generation was dependant on geraiol yeast metabolism.
So, maybe using some combination of Citra is in order?