Table 3.
Other volatile constituents of the essential oil from the fruit peels of Citrus reticulata Blanco accounting on average for > 0.1% of the composition (based on the analysis of 10 batches) not included in the specification. 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 area | |||
|---|---|---|---|---|
| EU register name | CAS no | FLAVIS no | Meana | Range |
| p‐Cymene (1‐isopropyl‐4‐methylbenzene) | 99‐87‐6 | 01.002 | 0.61 | 0.50–0.80 |
| Terpinolene | 586‐62‐9 | 01.005 | 0.60 | 0.35–1.49 |
| Sabinene (4(10)‐thujene) | 3387‐41‐5 | 01.059 | 0.55 | 0.30–0.88 |
| β‐Phellandrene | 555‐10‐2 | 01.055 | 0.32 | 0.13–0.43 |
| α‐Terpinene | 99‐86‐5 | 01.019 | 0.30 | 0.17–0.76 |
| Octanal | 124‐13‐0 | 05.009 | 0.16 | 0.08–0.22 |
| Linalool | 78‐70‐6 | 02.013 | 0.15 | 0.08–0.26 |
| α‐Sinensal | 17909‐77‐2 | 05.130 | 0.13 | 0.001–0.84 |
| α‐Terpineol | 98‐55‐5 | 02.014 | 0.13 | 0.05–0.53 |
| α‐Farnesene | 502‐61‐4 | 01.040 | 0.11 | 0.002–0.69 |
| Total | 3.05 | 2.45–6.13 | ||
EU: European Union; CAS no: Chemical Abstracts Service number; FLAVIS number: EU Flavour Information System numbers.
a
Mean calculated on 10 batches.