Table 3.
p-Cymene levels in some food matrices.
| Fruits, Plants or Vegetables | |||
|---|---|---|---|
| Star apple fruit (Chrysophillum albidum) | 0.01 mg/kg | [22] | bitter and sour varieties |
| Star apple fruit (Chrysophillum albidum) | 0.95 mg/kg | [22] | sweet variety |
| Star apple fruit (Chrysophillum albidum) | 1.14 mg/kg | [22] | very sweet variety |
| Pomegranate juices | 0.13–0.37% | [37] | Juices were analysed from Wonderful and Mollar de Elche varieties of pomegranates. A third juice, referenced as “Coupage” was evaluated, consisting of a 1:1 mix of Wonderful and Mollar de Elche |
| Carrot | 0.051 ppm | [38] | Concentration of p-cymene in headspace (0.25 L) collected from samples |
| Pine needle | 0.003 ppm | ||
| Tangerine | 0.009 ppm | ||
| Tangerine peel | 0.408 ppm | ||
| Strawberry | 0.006 ppm | ||
| Sepals of strawberry | 0.003 ppm | ||
| Orange juice | 0.0003 ppm | ||