Citrus: The Genus CitrusGiovanni Dugo, Angelo Di Giacomo The world production of citrus fruit has risen enormously, leaping from forty-five million tons a year to eighty-five million in the last 30 years. Today, the potential applications of their essential oils are growing wider, with nearly 40% of fresh produce processed for industrial purposes. Citrus: The Genus Citrus offers comprehensive cove |
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acetate acid activity alcohol aldehydes amount analysis application authors bergamot oil bitter orange carried cent Chem chemical chromatography citron Citrus aurantium citrus fruit citrus oils cold-pressed column components composition compounds concentration containing coumarins Deriv detection determined distillation distribution Dugo Dugo etal effects enantiomeric essential oils Essenz etal extraction Figure flavour flowers Food fraction fruit genuine geranial geranyl Giacomo grapefruit higher hydrocarbons identified important increase industry isolated Italy juice leaves lemon oil levels lime oil limonene linalool linalyl acetate mandarin method methyl Mondello Monoterpene myrcene natural neral nerol Notes obtained orange oil origin oxide oxygen peel peel oil Persian phase plant possible preparation present pressed production quantitative reduced reported sabinene samples separation Sesquiterpene species sweet orange Table technique temperature terpinen-4-ol tr tr trace trees values varieties volatile