Perflavory
Typical G.C. analysis
citrus grandis peel oil
#%LeftshiftComponents
160.19delta- cadinene
24tracetrans- carveol
26tracecis- carveol
120.35beta- caryophyllene
360.11  citronellal
220.04  citronellol
480.03  citronellyl acetate
100.11alpha- copaene
110.11beta- copaene
340.53  decanal
470.02  decyl acetate
350.07  dodecanal
420.02  dodecanoic acid
130.03beta- elemene
280.09  elemol
290.12  farnesol
380.17  geranial
250.02  geraniol
490.19  geranyl acetate
150.13  germacrene D
440.11  hexadecanoic acid
300.01  hexanal
310.03(E)-2- hexenal
45trace  hexyl butyrate
140.10alpha- humulene
500.02  limonen-10-yl acetate
591.12  limonene
520.02(E)- limonene oxide
51trace(Z)- limonene oxide
180.25  linalool
41.78  myrcene
370.08  neral
230.01  nerol
270.03  nerolidol
330.06  nonanal
400.60  nootkatone
80.24(E)-beta- ocimene
70.01(Z)-beta- ocimene
320.26  octanal
410.02  octanoic acid
170.13  octanol
460.11  octyl acetate
390.05  perillaldehyde
60.27beta- phellandrene
10.45alpha- pinene
20.09beta- pinene
30.93  sabinene
190.06(E)- sabinene hydrate
200.02  terpinen-4-ol
210.12alpha- terpineol
9trace  terpinolene
430.03  tetradecanoic acid

H. Gotou and T. Fukumoto, Flavor constituents of pummelos (Citrus grandis Osbeck). Koryo, 183, 95-105 (1994).

P&F 25, No. 3, 54, (2000)

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