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Volatile aroma compounds in Citrus hystrix oil

Omar, Muhammad Nor (1999) Volatile aroma compounds in Citrus hystrix oil. Journal of Tropical Agriculture and Food Science, 27 (2). pp. 225-229. ISSN 1394-9829

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The essential oil of Citrus hystrix was prepared from fresh leaves and peels and analysed by means of capillary GC and GC-MS. Forty-one components were identified, accounting ca. 95% of the oil, depending on the method of preparation. The leaf oil contains l-citronellal (61.73%) as a major compound whereas l-limonene, sabinene and a-pinene are predominant in the peel oil. This is th.e first time p-menthan-8-ol (dihydro-a-terpineol), guaiol, and 4-p-menthene is reported in C. hystrix oil.

Item Type: Article (Journal)
Additional Information: 5626/33388
Subjects: Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Science > Department of Biotechnology
Depositing User: Prof Dr Muhammad Nor Omar
Date Deposited: 12 Dec 2013 14:43
Last Modified: 12 Dec 2013 14:43
URI: http://irep.iium.edu.my/id/eprint/33388

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