Typical G.C. analysis
| 柑桔皮油冷榨 citrus sinensis peel oil cold pressed valencia | |||
| # | % | Leftshift | Components |
|---|---|---|---|
| 18 | 0.02 | beta- | 石竹烯 caryophyllene |
| 9 | 0.05 | 香茅醛 citronellal | |
| 19 | 0.02 | beta- | 古巴烯、蒎烯 copaene |
| 11 | 0.28 | can decanal | |
| 17 | 0.07 | dodecanal | |
| 20 | 0.02 | beta- | farnesene |
| 13 | 0.10 | geranial | |
| 5 | 95.17 | 柠檬烯 limonene | |
| 8 | 0.25 | linalool | |
| 3 | 1.86 | myrcene + octanal | |
| 12 | 0.07 | neral | |
| 7 | 0.02 | nonanal | |
| 24 | 0.01 | (+)-香柏酮 nootkatone | |
| 6 | 0.03 | 辛基酚聚醚 octanol | |
| 15 | 0.01 | 乙酸辛酯 octyl acetate | |
| 14 | 0.01 | 紫苏醛 perillaldehyde | |
| 4 | 0.05 | alpha- | 芹菜烯 phellandrene |
| 1 | 0.42 | alpha- | 松油萜、蒎烯 pinene |
| 2 | 0.24 | 桧烯 sabinene | |
| 23 | 0.02 | alpha- | sinensal |
| 22 | 0.03 | beta- | sinensal |
| 10 | 0.03 | alpha- | 松油醇 terpineol |
| 16 | 0.02 | 十一醛 undecanal | |
| 21 | 0.05 | 瓦伦斯 valencene | |
J. D. Vora, R. F. 马修斯 Matthews, P. G. Crand andall R. 厨师 cook, 制备 Preparation chemical 组成 composition of 橙子 orangeoil 专心 concentrates. J. Food Sci., 48, 1197-1199 (1983). p＆amp P&F 17, 5 No. 5, 131, (1992) | |||