Table 2.
Volatile constituents of the essential oil from the fruit peels of Citrus reticulata Blanco as defined by the ISO standard (3528:2012): specifications and batch to batch variation based on the analysis of 10 batches. The content of each constituent is expressed as the area per cent of the corresponding chromatographic peak (% GC area), assuming the sum of chromatographic areas of all detected peaks as 100%
| Constituent | % GC areaa | ||||
|---|---|---|---|---|---|
| EU register name | CAS no | FLAVIS no | Specification | Meanb | Range |
| d‐Limonene | 5989‐27‐5 | 01.045 | 65–80 | 65.63 | 56.4–68.6 |
| γ‐Terpinene | 99‐85‐4 | 01.020 | 13–22 | 21.85 | 20.5–24.7 |
| α‐Pinene (pin‐2(3)‐ene) | 80‐56‐8 | 01.004 | 1.0–3.5 | 3.60 | 2.60–4.51 |
| Myrcene | 125‐35‐3 | 01.008 | 1.0–2.0 | 2.11 | 1.54–2.32 |
| β‐Pinene (pin‐2(10)‐ene) | 127‐91‐3 | 01.003 | 1.0–2.0 | 1.84 | 1.33–2.31 |
| Methyl N‐methyl anthranilate | 85‐91‐6 | 09.781 | 0.15–0.7 | 1.04 | 0.51–1.59 |
| Total | 96.1 | 91.7–97.0 | |||
EU: European Union; CAS no: Chemical Abstracts Service number; FLAVIS number: EU Flavour Information System numbers.
Mean calculated on ten batches.
Differences in the values determined by GC with different detectors are due to the fact that GC‐MS method underestimates d‐limonene, the major component, and consequently the other components are higher, as they are expressed as percentage of the corresponding chromatographic peak area (% GC area), assuming the sum of chromatographic areas of all detected peaks as 100%.