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Essential Oil Constituents of Chinotto (Citrus aurantiumL. var.myrtifoliaGuill.)

 

作者: Franco Chialva,   Giovanni Doglia,  

 

期刊: Journal of Essential Oil Research  （Taylor Available online 1990）
卷期: Volume 2, issue 1  

页码: 33-35

 

ISSN:1041-2905

 

年代: 1990

 

DOI:10.1080/10412905.1990.9697813

 

出版商: Taylor & Francis Group

 

关键词: Citrus aurantium;L. var.myrtifoliaGuill;Rutaceae;Chinotto;Essential oil;limonene;linalool;nootkatone;farnesol

 

数据来源: Taylor

 

摘要:

The fruits of Chinotto(Citrus aurantiumL. var.myrtifoliaGuill.) have been used in past times, as flavoring in foodstuff, sweets and drinks. The essential oil, obtained by steam distillation of the dried peel of Chinotto, was analyzed directly by GC and GC/MS. Fifty-one compounds were identified in the oil including limonene (80.1%), linalool (5.5%), linalyl acetate (0.8%), nootkatone (0.7%) and farnesol (0.5%).

 

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