Perflavory
Typical G.C. analysis
bergamot oil
#%LeftshiftComponents
600.162-0.437(E)-alpha- bergamotene
580.017-0.048(Z)-alpha- bergamotene
660.012-0.076  bicyclogermacrene
670.000-trace(Z)-alpha- bisabolene
700.000-0.010(Z)-gamma- bisabolene
690.212-0.648beta- bisabolene
760.007-0.030alpha- bisabolol
450.010-0.037  bornyl acetate
40.019-0.053  camphene
750.007-0.023  campherenol
300.001-0.012  camphor
110.001-0.009delta-3- carene
390.000-trace  carvone
590.154-0.524beta- caryophyllene
150.010-0.0221,8- cineole
310.005-0.030  citronellal
530.007-0.053  citronellyl acetate
130.010-0.893para- cymene
350.037-0.103  decanal
430.000-0.0092- decenal
570.009-0.053  decyl acetate
740.006-0.0242,3- dimethyl-3-(4-methyl-3-pentenyl)-2-norbornanol
560.002-0.055  dodecanal
340.000-0.006  dodecane
640.000-0.009  dodecanol
510.000-0.007delta- elemene
680.000-trace(E,E)-alpha- farnesene
620.033-0.089(Z)-beta- farnesene
440.199-0.494 geranial + perillaldehyde
420.000-0.010  geraniol
550.107-0.799  geranyl acetate
710.000-0.001  germacrene B
650.033-0.106  germacrene D
26trace-0.019  heptyl acetate
100.000-0.002  hexyl acetate
610.009-0.045alpha- humulene
460.000-0.009  indole
1425.385-53.187 limonene + beta-phellandrene
280.001-0.015(E)- limonene oxide
270.001-0.019(Z)- limonene oxide
241.745-22.681  linalool
230.000-trace(E)- linalool oxide
210.000-trace(Z)- linalool oxide
4115.616-41.363  linalyl acetate
500.013-0.066  linalyl propionate
490.002-0.015  methyl geranate
60.001-0.0096- methyl-5-hepten-2-one
70.635-1.575  myrcene
380.105-0.344  neral
370.010-0.111 nerol + citronellol
720.007-0.036(E)- nerolidol
540.126-0.670  neryl acetate
250.012-0.076  nonanal
480.004-0.053  nonyl acetate
770.010-0.095  nootkatone
170.104-0.361(E)-beta- ocimene
160.011-0.068(Z)-beta- ocimene
80.025-0.084  octanal
200.001-0.021  octanol
360.071-0.199  octyl acetate
90.016-0.056alpha- phellandrene
30.720-1.844alpha- pinene
54.814-12.802beta-pinene + sabinene
290.000-0.004iso pulegol
190.015-0.063(Z)- sabinene hydrate
400.048-0.127(E)- sabinene hydrate acetate
630.001-0.016(Z)-beta-santalene
320.008-0.042  terpinen-4-ol
120.081-0.282alpha- terpinene
185.266-11.151gamma- terpinene
330.030-0.126alpha- terpineol
220.210-0.476  terpinolene
520.071-0.263alpha- terpinyl acetate
730.000-0.010  tetradecanal
20.187-0.491alpha- thujene
10.001-0.005  tricyclene
470.004-0.024  undecanal

A. Verzera, G. Lamonica, L. Mondello, A. Trozzi and G. Dugo, The composition of bergamot oil. Perfum. Flavor., 21(6), 19-34 (1996).

P&F 24, No. 5, 45, (1999)

citrus limon peel oil c.p. california
#%LeftshiftComponents
300.03(Z)-alpha- bergamotene
320.38(E)-alpha-bergamotene + citronellyl propionate
360.55beta- bisabolene
520.04alpha- bisabolol
160.01  borneol
30.06  camphene
510.03  campherenol
460.008  camphor
310.22beta- caryophyllene
230.08  citronellal
190.06 citronellol + nerol
380.03  citronellyl acetate
90.14para- cymene
240.05  decanal
470.01exo-(Z)-4,7-dimethyl bicyclo(3.2.1)oct-3-en-6-one
500.032,3- dimethyl-3-(4-methyl-3-pentenyl)-2-norbornanol
290.01 dodecanal + decyl acetate
330.03(E)-beta- farnesene
261.18  geranial
200.03  geraniol
400.52  geranyl acetate
420.01  geranyl propionate
340.02alpha- humulene
1065.65 limonene + 1,8-cineole + (E)-beta-ocimene
440.007(E)- limonene 1,2-oxide
450.006(Z)- limonene 1,2-oxide
370.007  methyl geranate
61.58  myrcene
250.74  neral
490.004  nerolidol
390.60  neryl acetate
410.007  neryl propionate
220.12  nonanal
110.09(E)-beta- ocimene
210.08  octanal
270.03  perillaldehyde
70.04alpha- phellandrene
21.75alpha- pinene
511.13beta- pinene
480.004  piperitone
41.85  sabinene
150.13(Z)-sabinene hydrate + linalool
140.01(E)-sabinene hydrate + octanol
350.01beta- santalene
170.11  terpinen-4-ol
80.16alpha- terpinene
128.32gamma- terpinene
180.16alpha- terpineol
130.34  terpinolene
10.38alpha- thujene
280.03  undecanal
430.009  undecyl acetate

T. S. Chamblee, B. C. Clark. G. B. Brewster, T. Radford and G. A. Iacobucci, Quantitative analysis of the volatile constituents of lemon peel oil. Effects of silica gel chromatography on the imposition of its hydrocarbon and oxygenated fractions. J. Agric, Food Chem., 39, 162-169 (1991).

P&F 17, No. 1, 45, (1992)

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