Effects of hot water treatment on the essential oils of calamondin

Volatile constituents of calamondin peel or whole fruit were obtained by cold pressing, steam distillation, or hot water treatment at 90°C for 15 minutes followed by steam distillation. The volatile components of the essential oils were identified by direct injection coupled with gas chromatography–...

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Veröffentlicht in:	Yàowu shi͡p︡in fenxi 2013-12, Vol.21 (4), p.363-368
Hauptverfasser:	Chen, Hsin-Chun, Peng, Li-Wen, Sheu, Ming-Jen, Lin, Li-Yun, Chiang, Hsiu-Mei, Wu, Chun-Ta, Wu, Chin-Sheng, Chen, Yu-Chang
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Alcohol Alcohols Aldehydes Aliphatic alcohols Aliphatic compounds Calamondin Carvone Chromatography Citrus microcarpa Bonge Cold pressing Constituents Distillation Distilled water Essential oil Essential oils Esters Flame ionization Flame ionization detectors Fruits Gas chromatography Hot water Hydrocarbons Ionization Ionization counters Ketones Limonene Linalool Monoterpenes Myrcene Oils & fats Sesquiterpenes Steam distillation Terpinene Terpineol Volatile Water treatment
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