Abreu, I., Da Costa, N. C., van Es, A., Kim, J.-A., Parasar, U., & Poulsen, M. L. (2017). Natural Occurrence of Aldol Condensation Products in Valencia Orange Oil. Journal of Food Science, 82(12), 2805-2815. doi:10.1111/1750-3841.13948
Ahmed, M., Arpaia, M. L., & Scora, R. W. (2001). Seasonal Variation in Lemon (Citrus limonL. Burm. f) Leaf and Rind Oil Composition. Journal of Essential Oil Research, 13(3), 149-153. doi:10.1080/10412905.2001.9699646
AKAKABE, Y., KUSUNOKI, A., TANAKA, R., & KANETSUNE, Y. (2010). A Comparison of Volatile Components of Setomi with Its Parent Cultivars. Bioscience, Biotechnology, and Biochemistry, 74(3), 659-662. doi:10.1271/bbb.90722
[+]
Abreu, I., Da Costa, N. C., van Es, A., Kim, J.-A., Parasar, U., & Poulsen, M. L. (2017). Natural Occurrence of Aldol Condensation Products in Valencia Orange Oil. Journal of Food Science, 82(12), 2805-2815. doi:10.1111/1750-3841.13948
Ahmed, M., Arpaia, M. L., & Scora, R. W. (2001). Seasonal Variation in Lemon (Citrus limonL. Burm. f) Leaf and Rind Oil Composition. Journal of Essential Oil Research, 13(3), 149-153. doi:10.1080/10412905.2001.9699646
AKAKABE, Y., KUSUNOKI, A., TANAKA, R., & KANETSUNE, Y. (2010). A Comparison of Volatile Components of Setomi with Its Parent Cultivars. Bioscience, Biotechnology, and Biochemistry, 74(3), 659-662. doi:10.1271/bbb.90722
AKAKABE, Y., SAKAMOTO, M., IKEDA, Y., & TANAKA, M. (2008). Identification and Characterization of Volatile Components of the Japanese Sour Citrus FruitCitrus nagato-yuzukichiTanaka. Bioscience, Biotechnology, and Biochemistry, 72(7), 1965-1968. doi:10.1271/bbb.80144
Aliberti, L., Caputo, L., De Feo, V., De Martino, L., Nazzaro, F., & Souza, L. (2016). Chemical Composition and in Vitro Antimicrobial, Cytotoxic, and Central Nervous System Activities of the Essential Oils of Citrus medica L. cv. ‘Liscia’ and C. medica cv. ‘Rugosa’ Cultivated in Southern Italy. Molecules, 21(9), 1244. doi:10.3390/molecules21091244
Alissandrakis, E. (2003). Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chemistry, 82(4), 575-582. doi:10.1016/s0308-8146(03)00013-x
Alonzo, G., Del Bosco, S. F., Palazzolo, E., Saiano, F., & Tusa, N. (2000). Citrus cybrid leaf essential oil. Flavour and Fragrance Journal, 15(2), 91-95. doi:10.1002/(sici)1099-1026(200003/04)15:2<91::aid-ffj872>3.0.co;2-x
Asikin, Y., Maeda, G., Tamaki, H., Mizu, M., Oku, H., & Wada, K. (2015). Cultivation line and fruit ripening discriminations of Shiikuwasha (Citrus depressa Hayata) peel oils using aroma compositional, electronic nose, and antioxidant analyses. Food Research International, 67, 102-110. doi:10.1016/j.foodres.2014.11.015
Asikin, Y., Taira, I., Inafuku-Teramoto, S., Sumi, H., Ohta, H., Takara, K., & Wada, K. (2012). The Composition of Volatile Aroma Components, Flavanones, and Polymethoxylated Flavones in Shiikuwasha (Citrus depressa Hayata) Peels of Different Cultivation Lines. Journal of Agricultural and Food Chemistry, 60(32), 7973-7980. doi:10.1021/jf301848s
Asikin, Y., Taira, I., Inafuku, S., Sumi, H., Sawamura, M., Takara, K., & Wada, K. (2012). Volatile Aroma Components and Antioxidant Activities of the Flavedo Peel Extract of Unripe Shiikuwasha (Citrus depressa Hayata). Journal of Food Science, 77(4), C469-C475. doi:10.1111/j.1750-3841.2011.02604.x
Belsito, E. L., Carbone, C., Di Gioia, M. L., Leggio, A., Liguori, A., Perri, F., … Viscomi, M. C. (2007). Comparison of the Volatile Constituents in Cold-Pressed Bergamot Oil and a Volatile Oil Isolated by Vacuum Distillation. Journal of Agricultural and Food Chemistry, 55(19), 7847-7851. doi:10.1021/jf070997q
Ben Hsouna, A., Ben Halima, N., Smaoui, S., & Hamdi, N. (2017). Citrus lemon essential oil: chemical composition, antioxidant and antimicrobial activities with its preservative effect against Listeria monocytogenes inoculated in minced beef meat. Lipids in Health and Disease, 16(1). doi:10.1186/s12944-017-0487-5
Benelli, P., Riehl, C. A. S., Smânia, A., Smânia, E. F. A., & Ferreira, S. R. S. (2010). Bioactive extracts of orange (Citrus sinensis L. Osbeck) pomace obtained by SFE and low pressure techniques: Mathematical modeling and extract composition. The Journal of Supercritical Fluids, 55(1), 132-141. doi:10.1016/j.supflu.2010.08.015
Benjamin, G., Tietel, Z., & Porat, R. (2013). Effects of Rootstock/Scion Combinations on the Flavor of Citrus Fruit. Journal of Agricultural and Food Chemistry, 61(47), 11286-11294. doi:10.1021/jf402892p
Blanco Tirado, C., Stashenko, E. E., Combariza, M. Y., & Martinez, J. R. (1995). Comparative study of Colombian citrus oils by high-resolution gas chromatography and gas chromatography-mass spectrometry. Journal of Chromatography A, 697(1-2), 501-513. doi:10.1016/0021-9673(94)00955-9
Blázquez, M. A., & Carbó, E. (2015). Control of Portulaca oleracea by boldo and lemon essential oils in different soils. Industrial Crops and Products, 76, 515-521. doi:10.1016/j.indcrop.2015.07.019
Bonaccorsi, I. L., McNair, H. M., Brunner, L. A., Dugo, P., & Dugo, G. (1999). Fast HPLC for the Analysis of Oxygen Heterocyclic Compounds of Citrus Essential Oils†. Journal of Agricultural and Food Chemistry, 47(10), 4237-4239. doi:10.1021/jf990417s
Boussaada, O., & Chemli, R. (2006). Chemical Composition of Essential Oils from Flowers, Leaves and Peel of Citrus aurantium L. var. amara from Tunisia. Journal of Essential Oil Bearing Plants, 9(2), 133-139. doi:10.1080/0972060x.2006.10643484
Boussaada, O., Skoula, M., Kokkalou, E., & Chemli, R. (2007). Chemical Variability of Flowers, Leaves, and Peels Oils of Four Sour Orange Provenances. Journal of Essential Oil Bearing Plants, 10(6), 453-464. doi:10.1080/0972060x.2007.10643579
Brophy, J. J., Goldsack, R. J., & Forster, P. I. (2001). The Leaf Oils of the Australian Species ofCitrus(Rutaceae). Journal of Essential Oil Research, 13(4), 264-268. doi:10.1080/10412905.2001.9699690
Buettner, A., Mestres, M., Fischer, A., Guasch, J., & Schieberle, P. (2003). Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine). European Food Research and Technology, 216(1), 11-14. doi:10.1007/s00217-002-0586-y
Cannon, R. J., Kazimierski, A., Curto, N. L., Li, J., Trinnaman, L., Jańczuk, A. J., … Chen, M. Z. (2015). Identification, Synthesis, and Characterization of Novel Sulfur-Containing Volatile Compounds from the In-Depth Analysis of Lisbon Lemon Peels (Citrus limonL. Burm. f. cv. Lisbon). Journal of Agricultural and Food Chemistry, 63(7), 1915-1931. doi:10.1021/jf505177r
Carbonell-Caballero, J., Alonso, R., Ibañez, V., Terol, J., Talon, M., & Dopazo, J. (2015). A Phylogenetic Analysis of 34 Chloroplast Genomes Elucidates the Relationships between Wild and Domestic Species within the GenusCitrus. Molecular Biology and Evolution, 32(8), 2015-2035. doi:10.1093/molbev/msv082
Casilli, A., Decorzant, E., Jaquier, A., & Delort, E. (2014). Multidimensional gas chromatography hyphenated to mass spectrometry and olfactometry for the volatile analysis of citrus hybrid peel extract. Journal of Chromatography A, 1373, 169-178. doi:10.1016/j.chroma.2014.11.023
Chen, Y., Wu, J., Xu, Y., Fu, M., & Xiao, G. (2014). Effect of Second Cooling on the Chemical Components of Essential Oils from Orange Peel (Citrus sinensis). Journal of Agricultural and Food Chemistry, 62(35), 8786-8790. doi:10.1021/jf501079r
Cheong, M. W., Chong, Z. S., Liu, S. Q., Zhou, W., Curran, P., & Bin Yu. (2012). Characterisation of calamansi (Citrus microcarpa). Part I: Volatiles, aromatic profiles and phenolic acids in the peel. Food Chemistry, 134(2), 686-695. doi:10.1016/j.foodchem.2012.02.162
Cheong, M.-W., Liu, S.-Q., Yeo, J., Chionh, H.-K., Pramudya, K., Curran, P., & Yu, B. (2011). Identification of Aroma-Active Compounds in Malaysian Pomelo (Citrus grandis(L.) Osbeck) Peel by Gas Chromatography-Olfactometry. Journal of Essential Oil Research, 23(6), 34-42. doi:10.1080/10412905.2011.9712279
Cheong, M.-W., Loke, X.-Q., Liu, S.-Q., Pramudya, K., Curran, P., & Yu, B. (2011). Characterization of Volatile Compounds and Aroma Profiles of Malaysian Pomelo (Citrus grandis (L.) Osbeck) Blossom and Peel. Journal of Essential Oil Research, 23(2), 34-44. doi:10.1080/10412905.2011.9700445
Chisholm, M. G., Jell, J. A., & Cass, D. M. (2003). Characterization of the major odorants found in the peel oil ofCitrus reticulata Blanco cv. Clementine using gas chromatography-olfactometry. Flavour and Fragrance Journal, 18(4), 275-281. doi:10.1002/ffj.1188
Chisholm, M. G., Wilson, M. A., & Gaskey, G. M. (2003). Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle). Flavour and Fragrance Journal, 18(2), 106-115. doi:10.1002/ffj.1172
Choi, H.-S. (2003). Characterization ofCitrus unshiu(C. unshiuMarcov. formaMiyagawa-wase) Blossom Aroma by Solid-Phase Microextraction in Conjunction with an Electronic Nose. Journal of Agricultural and Food Chemistry, 51(2), 418-423. doi:10.1021/jf0114280
Choi, H.-S. (2003). Character Impact Odorants ofCitrusHallabong [(C. unshiuMarcov ×C. sinensisOsbeck) ×C. reticulataBlanco] Cold-Pressed Peel Oil. Journal of Agricultural and Food Chemistry, 51(9), 2687-2692. doi:10.1021/jf021069o
Choi, H.-S. (2005). Characteristic Odor Components of Kumquat (Fortunella japonicaSwingle) Peel Oil. Journal of Agricultural and Food Chemistry, 53(5), 1642-1647. doi:10.1021/jf040324x
Choi, H.-S. (2006). Lipolytic Effects of Citrus Peel Oils and Their Components. Journal of Agricultural and Food Chemistry, 54(9), 3254-3258. doi:10.1021/jf052409j
Choi, H.-S., Kondo, Y., & Sawamura, M. (2001). Characterization of the Odor-Active Volatiles in Citrus Hyuganatsu (Citrus tamuranaHort. ex Tanaka). Journal of Agricultural and Food Chemistry, 49(5), 2404-2408. doi:10.1021/jf001467w
Choi, H. S., Sawamura, M., & Kondo, Y. (2002). Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution Analysis. Journal of Food Science, 67(5), 1713-1718. doi:10.1111/j.1365-2621.2002.tb08711.x
Chung, H., Chung, W.-Y., Yoo, E.-S., Cho, S. K., Oh, S.-K., & Kim, Y.-S. (2012). Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck). Journal of the Korean Society for Applied Biological Chemistry, 55(1), 133-136. doi:10.1007/s13765-012-0023-2
Chung, M. S. (2012). Volatile compounds of the Hallabong (Citrus kiyomi × Citrus ponkan) blossom. Food Science and Biotechnology, 21(1), 285-290. doi:10.1007/s10068-012-0038-9
Cosimi, S., Rossi, E., Cioni, P. L., & Canale, A. (2009). Bioactivity and qualitative analysis of some essential oils from Mediterranean plants against stored-product pests: Evaluation of repellency against Sitophilus zeamais Motschulsky, Cryptolestes ferrugineus (Stephens) and Tenebrio molitor (L.). Journal of Stored Products Research, 45(2), 125-132. doi:10.1016/j.jspr.2008.10.002
Costa, R., Bisignano, C., Filocamo, A., Grasso, E., Occhiuto, F., & Spadaro, F. (2014). Antimicrobial activity and chemical composition ofCitrus aurantifolia(Christm.) Swingle essential oil from Italian organic crops. Journal of Essential Oil Research, 26(6), 400-408. doi:10.1080/10412905.2014.964428
Costa, R., Dugo, P., Navarra, M., Raymo, V., Dugo, G., & Mondello, L. (2010). Study on the chemical composition variability of some processed bergamot (Citrus bergamia) essential oils. Flavour and Fragrance Journal, 25(1), 4-12. doi:10.1002/ffj.1949
Craske, J. D., Suryadi, N., & Wootton, M. (2005). A comparison of the peel oil components of Australian native lime (Microcitrus australe) and Mexican lime (Citrus aurantifolia Swingle). Journal of the Science of Food and Agriculture, 85(3), 522-525. doi:10.1002/jsfa.2038
Behzad, B. D. (2011). Comparison of volatile components of flower, leaf, peel and juice of Page mandarin [(Citrus reticulata var Dancy Citrus paradisi var Duncan) Citrus clementina]. African Journal of Biotechnology, 10(51), 10437-10446. doi:10.5897/ajb11.1069
Delort, E., & Jaquier, A. (2009). Novel terpenyl esters from Australian finger lime (Citrus australasica) peel extract. Flavour and Fragrance Journal, 24(3), 123-132. doi:10.1002/ffj.1922
Delort, E., Jaquier, A., Decorzant, E., Chapuis, C., Casilli, A., & Frérot, E. (2015). Comparative analysis of three Australian finger lime (Citrus australasica) cultivars: Identification of unique citrus chemotypes and new volatile molecules. Phytochemistry, 109, 111-124. doi:10.1016/j.phytochem.2014.10.023
Dharmawan, J., Kasapis, S., Sriramula, P., Lear, M. J., & Curran, P. (2009). Evaluation of Aroma-Active Compounds in Pontianak Orange Peel Oil (Citrus nobilis Lour. Var.microcarpaHassk.) by Gas Chromatography−Olfactometry, Aroma Reconstitution, and Omission Test. Journal of Agricultural and Food Chemistry, 57(1), 239-244. doi:10.1021/jf801070r
Dong, Z. B., Shao, W. Y., & Liang, Y. R. (2014). Isolation and Characterization of Essential Oil Extracted from Tangerine Peel. Asian Journal of Chemistry, 26(16), 4975-4978. doi:10.14233/ajchem.2014.16277
Družić, J., Jerković, I., Marijanović, Z., & Roje, M. (2016). Chemical biodiversity of the leaf and flower essential oils of Citrus aurantium L. from Dubrovnik area (Croatia) in comparison with Citrus sinensis L. Osbeck cv. Washington navel, Citrus sinensis L. Osbeck cv. Tarocco and Citrus sinensis L. Osbeck cv. Doppio Sanguigno. Journal of Essential Oil Research, 28(4), 283-291. doi:10.1080/10412905.2016.1159258
Dugo, G., Bonaccorsi, I., Sciarrone, D., Costa, R., Dugo, P., Mondello, L., … Fakhry, H. A. (2011). Characterization of Oils from the Fruits, Leaves and Flowers of the Bitter Orange Tree. Journal of Essential Oil Research, 23(2), 45-59. doi:10.1080/10412905.2011.9700446
Dugo, P., Mondello, L., Cogliandro, E., Verzera, A., & Dugo, G. (1996). On the Genuineness of Citrus Essential Oils. 51. Oxygen Heterocyclic Compounds of Bitter Orange Oil (Citrus aurantiumL.). Journal of Agricultural and Food Chemistry, 44(2), 544-549. doi:10.1021/jf950183m
Dugo, P., Mondello, L., Favoino, O., Cicero, L., Zenteno, N. A. R., & Dugo, G. (2004). Characterization of cold-pressed Mexican dancy tangerine oils. Flavour and Fragrance Journal, 20(1), 60-66. doi:10.1002/ffj.1367
Elmaci, Y., & Onoğur, T. (2012). Mandarin peel aroma: Estimation by using headspace/GC/MS and descriptive analysis techniques. Acta Alimentaria, 41(1), 131-139. doi:10.1556/aalim.41.2012.1.15
Fancello, F., Petretto, G. L., Zara, S., Sanna, M. L., Addis, R., Maldini, M., … Pintore, G. (2016). Chemical characterization, antioxidant capacity and antimicrobial activity against food related microorganisms of Citrus limon var. pompia leaf essential oil. LWT - Food Science and Technology, 69, 579-585. doi:10.1016/j.lwt.2016.02.018
Fanciullino, A.-L., Gancel, A.-L., Froelicher, Y., Luro, F., Ollitrault, P., & Brillouet, J.-M. (2005). Effects of Nucleo-cytoplasmic Interactions on Leaf Volatile Compounds from Citrus Somatic Diploid Hybrids. Journal of Agricultural and Food Chemistry, 53(11), 4517-4523. doi:10.1021/jf0502855
Fanciullino, A.-L., Tomi, F., Luro, F., Desjobert, J. M., & Casanova, J. (2006). Chemical variability of peel and leaf oils of mandarins. Flavour and Fragrance Journal, 21(2), 359-367. doi:10.1002/ffj.1658
Feger, W., Brandauer, H., & Ziegler, H. (2000). Sesquiterpene hydrocarbons of cold-pressed lime oils. Flavour and Fragrance Journal, 15(4), 281-284. doi:10.1002/1099-1026(200007/08)15:4<281::aid-ffj916>3.0.co;2-w
Feger, W., Brandauer, H., & Ziegler, H. (2001). Analytical Investigation of Sweetie Peel Oil. Journal of Essential Oil Research, 13(5), 309-313. doi:10.1080/10412905.2001.9712221
Feger, W., Brandauer, H., & Ziegler, H. (2001). Germacrenes in Citrus Peel Oils. Journal of Essential Oil Research, 13(4), 274-277. doi:10.1080/10412905.2001.9699692
Ferhat, M. A., Meklati, B. Y., & Chemat, F. (2007). Comparison of different isolation methods of essential oil fromCitrus fruits: cold pressing, hydrodistillation and microwave ‘dry’ distillation. Flavour and Fragrance Journal, 22(6), 494-504. doi:10.1002/ffj.1829
Fischer, A., Grab, W., & Schieberle, P. (2007). Characterisation of the most odour-active compounds in a peel oil extract from Pontianak oranges (Citrus nobilis var. Lour. microcarpa Hassk.). European Food Research and Technology, 227(3), 735-744. doi:10.1007/s00217-007-0781-y
Flamini, G., & Cioni, P. L. (2010). Odour gradients and patterns in volatile emission of different plant parts and developing fruits of grapefruit (Citrus paradisi L.). Food Chemistry, 120(4), 984-992. doi:10.1016/j.foodchem.2009.11.037
Flamini, G., Tebano, M., & Cioni, P. L. (2007). Volatiles emission patterns of different plant organs and pollen of Citrus limon. Analytica Chimica Acta, 589(1), 120-124. doi:10.1016/j.aca.2007.02.053
Fouad, H. A., & da Camara, C. A. G. (2017). Chemical composition and bioactivity of peel oils from Citrus aurantiifolia and Citrus reticulata and enantiomers of their major constituent against Sitophilus zeamais (Coleoptera: Curculionidae). Journal of Stored Products Research, 73, 30-36. doi:10.1016/j.jspr.2017.06.001
Frizzo, C. D., Lorenzo, D., & Dellacassa, E. (2004). Composition and Seasonal Variation of the Essential Oils from Two Mandarin Cultivars of Southern Brazil. Journal of Agricultural and Food Chemistry, 52(10), 3036-3041. doi:10.1021/jf030685x
Furneri, P. M., Mondello, L., Mandalari, G., Paolino, D., Dugo, P., Garozzo, A., & Bisignano, G. (2012). In vitro antimycoplasmal activity of citrus bergamia essential oil and its major components. European Journal of Medicinal Chemistry, 52, 66-69. doi:10.1016/j.ejmech.2012.03.005
Gancel, A.-L., Ollé, D., Ollitrault, P., Luro, F., & Brillouet, J.-M. (2002). Leaf and peel volatile compounds of an interspecific citrus somatic hybrid [Citrus aurantifolia(Christm.) Swing. +Citrus paradisiMacfayden]. Flavour and Fragrance Journal, 17(6), 416-424. doi:10.1002/ffj.1119
Gancel, A.-L., Ollitrault, P., Froelicher, Y., Tomi, F., Jacquemond, C., Luro, F., & Brillouet, J.-M. (2003). Leaf Volatile Compounds of Seven Citrus Somatic Tetraploid Hybrids Sharing Willow Leaf Mandarin (Citrus deliciosaTen.) as Their Common Parent. Journal of Agricultural and Food Chemistry, 51(20), 6006-6013. doi:10.1021/jf0345090
Gancel, A.-L., Ollitrault, P., Froelicher, Y., Tomi, F., Jacquemond, C., Luro, F., & Brillouet, J.-M. (2005). Leaf Volatile Compounds of Six Citrus Somatic Allotetraploid Hybrids Originating from Various Combinations of Lime, Lemon, Citron, Sweet Orange, and Grapefruit. Journal of Agricultural and Food Chemistry, 53(6), 2224-2230. doi:10.1021/jf048315b
González-Mas, M. C., Rambla, J. L., Alamar, M. C., Gutiérrez, A., & Granell, A. (2011). Comparative Analysis of the Volatile Fraction of Fruit Juice from Different Citrus Species. PLoS ONE, 6(7), e22016. doi:10.1371/journal.pone.0022016
Högnadóttir, Á., & Rouseff, R. L. (2003). Identification of aroma active compounds in orange essence oil using gas chromatography–olfactometry and gas chromatography–mass spectrometry. Journal of Chromatography A, 998(1-2), 201-211. doi:10.1016/s0021-9673(03)00524-7
Hosni, K., Zahed, N., Chrif, R., Abid, I., Medfei, W., Kallel, M., … Sebei, H. (2010). Composition of peel essential oils from four selected Tunisian Citrus species: Evidence for the genotypic influence. Food Chemistry, 123(4), 1098-1104. doi:10.1016/j.foodchem.2010.05.068
Huang, H.-H., Lin, L.-Y., Chiang, H.-M., Lay, S.-J., Wu, C.-S., & Chen, H.-C. (2017). Analysis of Volatile Compounds from Different Parts ofCitrus grandis(L.) Osbeck Flowers by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry. Journal of Essential Oil Bearing Plants, 20(4), 1057-1065. doi:10.1080/0972060x.2017.1377112
Inafuku-Teramoto, S., Suwa, R., Fukuzawa, Y., & Kawamitsu, Y. (2011). Polymethoxyflavones, Synephrine and Volatile Constitution of Peels of Citrus Fruit Grown in Okinawa. Journal of the Japanese Society for Horticultural Science, 80(2), 214-224. doi:10.2503/jjshs1.80.214
Jabalpurwala, F. A., Smoot, J. M., & Rouseff, R. L. (2009). A comparison of citrus blossom volatiles. Phytochemistry, 70(11-12), 1428-1434. doi:10.1016/j.phytochem.2009.07.031
Jabri karoui, I., & Marzouk, B. (2013). Characterization of Bioactive Compounds in Tunisian Bitter Orange (Citrus aurantiumL.) Peel and Juice and Determination of Their Antioxidant Activities. BioMed Research International, 2013, 1-12. doi:10.1155/2013/345415
Jiang, M.-H., Yang, L., Zhu, L., Piao, J.-H., & Jiang, J.-G. (2011). Comparative GC/MS Analysis of Essential Oils Extracted by 3 Methods from the Bud of Citrus aurantium L. var. amara Engl. Journal of Food Science, 76(9), C1219-C1225. doi:10.1111/j.1750-3841.2011.02421.x
Jing, L., Lei, Z., Li, L., Xie, R., Xi, W., Guan, Y., … Zhou, Z. (2014). Antifungal Activity of Citrus Essential Oils. Journal of Agricultural and Food Chemistry, 62(14), 3011-3033. doi:10.1021/jf5006148
Jirapakkul, W., Tinchan, P., & Chaiseri, S. (2012). Effect of drying temperature on key odourants in kaffir lime (Citrus hystrixD.C., Rutaceae) leaves. International Journal of Food Science & Technology, 48(1), 143-149. doi:10.1111/j.1365-2621.2012.03170.x
Karioti, A., Skaltsa, H., & Gbolade, A. A. (2007). Constituents of the Distilled Essential Oils ofCitrus reticulataandC. paradisifrom Nigeria. Journal of Essential Oil Research, 19(6), 520-522. doi:10.1080/10412905.2007.9699320
Kerdchoechuen, O., Laohakunjit, N., Singkornard, S., & Matta, F. B. (2010). Essential Oils from Six Herbal Plants for Biocontrol of the Maize Weevil. HortScience, 45(4), 592-598. doi:10.21273/hortsci.45.4.592
Kirbaslar, F. G., Kirbaslar, S. I., & Dramur, U. (2001). The Compositions of Turkish Bergamot Oils Produced by Cold-Pressing and Steam Distillation. Journal of Essential Oil Research, 13(6), 411-415. doi:10.1080/10412905.2001.9699710
Kirbaslar, G., & Kirbaslar, S. İ. (2004). Composition of Turkish Bitter Orange and Lemon Leaf Oils. Journal of Essential Oil Research, 16(2), 105-108. doi:10.1080/10412905.2004.9698663
Lamine, M., Rahali, F. Z., Hammami, M., & Mliki, A. (2018). From differentially accumulated volatiles to the search of robust metabolic classifiers: Exploring the volatome of Citrus leaves. Microchemical Journal, 138, 321-327. doi:10.1016/j.microc.2018.01.030
LAN PHI, N. T., NISHIYAMA, C., CHOI, H.-S., & SAWAMURA, M. (2006). Evaluation of Characteristic Aroma Compounds ofCitrus natsudaidaiHayata (Natsudaidai) Cold-Pressed Peel Oil. Bioscience, Biotechnology, and Biochemistry, 70(8), 1832-1838. doi:10.1271/bbb.50705
Lan-Phi, N. T., Shimamura, T., Ukeda, H., & Sawamura, M. (2009). Chemical and aroma profiles of yuzu (Citrus junos) peel oils of different cultivars. Food Chemistry, 115(3), 1042-1047. doi:10.1016/j.foodchem.2008.12.024
Li, L. J., Hong, P., Chen, F., Sun, H., Yang, Y. F., Yu, X., … Ni, H. (2016). Characterization of the Aldehydes and Their Transformations Induced by UV Irradiation and Air Exposure of White Guanxi Honey Pummelo (Citrus Grandis (L.) Osbeck) Essential Oil. Journal of Agricultural and Food Chemistry, 64(24), 5000-5010. doi:10.1021/acs.jafc.6b01369
Lin, J., & Rouseff, R. L. (2001). Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS. Flavour and Fragrance Journal, 16(6), 457-463. doi:10.1002/ffj.1041
LIN, S. Y., ROAN, S. F., LEE, C. L., & CHEN, I. Z. (2010). Volatile Organic Components of Fresh Leaves as Indicators of Indigenous and Cultivated Citrus Species in Taiwan. Bioscience, Biotechnology, and Biochemistry, 74(4), 806-811. doi:10.1271/bbb.90891
Liu, C., Cheng, Y., Zhang, H., Deng, X., Chen, F., & Xu, J. (2012). Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil. Journal of Agricultural and Food Chemistry, 60(10), 2617-2628. doi:10.1021/jf2039197
Liu, C., Yan, F., Gao, H., He, M., Wang, Z., Cheng, Y., … Xu, J. (2014). Features of citrus terpenoid production as revealed by carotenoid, limonoid and aroma profiles of two pummelos (Citrus maxima
) with different flesh color. Journal of the Science of Food and Agriculture, 95(1), 111-119. doi:10.1002/jsfa.6689
Loizzo, M. R., Tundis, R., Bonesi, M., Sanzo, G. D., Verardi, A., Lopresto, C. G., … Calabrò, V. (2016). Chemical Profile and Antioxidant Properties of Extracts and Essential Oils fromCitrus × limon(L.)Burm. cv. Femminello Comune. Chemistry & Biodiversity, 13(5), 571-581. doi:10.1002/cbdv.201500186
Lota, M.-L., de Rocca Serra, D., Jacquemond, C., Tomi, F., & Casanova, J. (2001). Chemical variability of peel and leaf essential oils of sour orange. Flavour and Fragrance Journal, 16(2), 89-96. doi:10.1002/1099-1026(200103/04)16:2<89::aid-ffj950>3.0.co;2-d
Lota, M.-L., de Rocca Serra, D., Tomi, F., & Casanova, J. (2001). Chemical variability of peel and leaf essential oils of 15 species of mandarins. Biochemical Systematics and Ecology, 29(1), 77-104. doi:10.1016/s0305-1978(00)00029-6
Lota, M.-L., de Rocca Serra, D., Tomi, F., Bessiere, J.-M., & Casanova, J. (1999). Chemical composition of peel and leaf essential oils ofCitrus medica L. andC. limonimedica Lush. Flavour and Fragrance Journal, 14(3), 161-166. doi:10.1002/(sici)1099-1026(199905/06)14:3<161::aid-ffj801>3.0.co;2-8
Lota, M.-L., de Rocca Serra, D., Tomi, F., Jacquemond, C., & Casanova, J. (2002). Volatile Components of Peel and Leaf Oils of Lemon and Lime Species. Journal of Agricultural and Food Chemistry, 50(4), 796-805. doi:10.1021/jf010924l
Luciardi, M. C., Blázquez, M. A., Cartagena, E., Bardón, A., & Arena, M. E. (2016). Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa. LWT - Food Science and Technology, 68, 373-380. doi:10.1016/j.lwt.2015.12.056
Merle, H., Morón, M., Blázquez, M. A., & Boira, H. (2004). Taxonomical contribution of essential oils in mandarins cultivars. Biochemical Systematics and Ecology, 32(5), 491-497. doi:10.1016/j.bse.2003.09.010
Minh Tu, N. T., Onishi, Y., Choi, H. S., Kondo, Y., Ukeda, H., & Sawamura, M. (2003). Characteristic odour components ofCitrus sp. (Kiyookadaidai) cold-pressed peel oil. Flavour and Fragrance Journal, 18(6), 515-520. doi:10.1002/ffj.1260
Minh Tu, N. T., Onishi, Y., Son, U. S., Ogawa, E., Ukeda, H., & Sawamura, M. (2003). Characteristic odour components ofCitrus inflata Hort. ex Tanaka (Mochiyu) cold-pressed peel oil. Flavour and Fragrance Journal, 18(5), 454-459. doi:10.1002/ffj.1252
Minh Tu, N. T., Onishi, Y., Choi, H.-S., Kondo, Y., Bassore, S. M., Ukeda, H., & Sawamura, M. (2002). Characteristic Odor Components ofCitrus sphaerocarpaTanaka (Kabosu) Cold-Pressed Peel Oil. Journal of Agricultural and Food Chemistry, 50(10), 2908-2913. doi:10.1021/jf011578a
Minh Tu, N. T., Thanh, L. X., Une, A., Ukeda, H., & Sawamura, M. (2002). Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils. Flavour and Fragrance Journal, 17(3), 169-174. doi:10.1002/ffj.1076
Mitiku, S. B., Sawamura, M., Itoh, T., & Ukeda, H. (2000). Volatile components of peel cold-pressed oils of two cultivars of sweet orange (Citrus sinensis (L.) Osbeck) from Ethiopia. Flavour and Fragrance Journal, 15(4), 240-244. doi:10.1002/1099-1026(200007/08)15:4<240::aid-ffj902>3.0.co;2-f
Mitropoulou, G., Fitsiou, E., Spyridopoulou, K., Tiptiri-Kourpeti, A., Bardouki, H., Vamvakias, M., … Kourkoutas, Y. (2017). Citrus medica essential oil exhibits significant antimicrobial and antiproliferative activity. LWT, 84, 344-352. doi:10.1016/j.lwt.2017.05.036
Miyazaki, T., Plotto, A., Baldwin, E. A., Reyes-De-Corcuera, J. I., & Gmitter Jr, F. G. (2011). Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation. Journal of the Science of Food and Agriculture, 92(4), 727-735. doi:10.1002/jsfa.4663
Miyazato, H., Hashimoto, S., & Hayashi, S. (2012). Identification of the odour-active aldehyde trans-4,5-epoxy-(E,Z)-2,7-decadienal in yuzu (Citrus junos Sieb. ex Tanaka). European Food Research and Technology, 235(5), 881-891. doi:10.1007/s00217-012-1820-x
Miyazato, H., Hashimoto, S., & Hayashi, S. (2012). First identification of the odour-active unsaturated aliphatic acid (E)-4-methyl-3-hexenoic acid in yuzu (Citrus junosSieb. ex Tanaka). Flavour and Fragrance Journal, 28(1), 62-69. doi:10.1002/ffj.3128
MIYAZAWA, N., FUJITA, A., & KUBOTA, K. (2010). Aroma Character Impact Compounds in Kinokuni Mandarin Orange (Citrus kinokuni) Compared with Satsuma Mandarin Orange (Citrus unshiu). Bioscience, Biotechnology, and Biochemistry, 74(4), 835-842. doi:10.1271/bbb.90937
Miyazawa, N., Tomita, N., Kurobayashi, Y., Nakanishi, A., Ohkubo, Y., Maeda, T., & Fujita, A. (2009). Novel Character Impact Compounds in Yuzu (Citrus junos Sieb. ex Tanaka) Peel Oil. Journal of Agricultural and Food Chemistry, 57(5), 1990-1996. doi:10.1021/jf803257x
Mondello, L., Casilli, A., Tranchida, P. Q., Cicero, L., Dugo, P., & Dugo, G. (2003). Comparison of Fast and Conventional GC Analysis for Citrus Essential Oils. Journal of Agricultural and Food Chemistry, 51(19), 5602-5606. doi:10.1021/jf0341971
Naef, R., & Velluz, A. (2001). Volatile Constituents in Extracts of Mandarin and Tangerine Peel. Journal of Essential Oil Research, 13(3), 154-157. doi:10.1080/10412905.2001.9699647
Njoroge, S. M., Karanja, P. N., & Sawamura, M. (2008). Essential Oil Components of Common Mandarins(Citrus reticulataBlanco) from Uganda. Journal of Essential Oil Bearing Plants, 11(6), 609-614. doi:10.1080/0972060x.2008.10643675
Njoroge, S. M., Koaze, H., Karanja, P. N., & Sawamura, M. (2004). Essential oil constituents of three varieties of Kenyan sweet oranges (Citrus sinensis). Flavour and Fragrance Journal, 20(1), 80-85. doi:10.1002/ffj.1377
Njoroge, S. M., Koaze, H., Karanja, P. N., & Sawamura, M. (2005). Volatile Constituents of Redblush Grapefruit (Citrus paradisi) and Pummelo (Citrus grandis) Peel Essential Oils from Kenya. Journal of Agricultural and Food Chemistry, 53(25), 9790-9794. doi:10.1021/jf051373s
Omori, H., Nakahara, K., & Umano, K. (2011). Characterization of aroma compounds in the peel extract of Jabara (Citrus jabara Hort. ex Tanaka). Flavour and Fragrance Journal, 26(6), 396-402. doi:10.1002/ffj.2066
Md Othman, S., Hassan, M., Nahar, L., Basar, N., Jamil, S., & Sarker, S. (2016). Essential Oils from the Malaysian Citrus (Rutaceae) Medicinal Plants. Medicines, 3(2), 13. doi:10.3390/medicines3020013
Palazzolo, E., Armando Laudicina, V., & Antonietta Germanà, M. (2013). Current and Potential Use of Citrus Essential Oils. Current Organic Chemistry, 17(24), 3042-3049. doi:10.2174/13852728113179990122
Paoli, M., de Rocca Serra, D., Tomi, F., Luro, F., & Bighelli, A. (2016). Chemical composition of the leaf essential oil of grapefruits (Citrus paradisi Macf.) in relation with the genetic origin. Journal of Essential Oil Research, 28(4), 265-271. doi:10.1080/10412905.2016.1140090
Petretto, G. L., Sarais, G., Maldini, M. T., Foddai, M., Tirillini, B., Rourke, J. P., … Pintore, G. (2015). Citrus monstruosaDiscrimination among SeveralCitrusSpecies by Multivariate Analysis of Volatiles: A Metabolomic Approach. Journal of Food Processing and Preservation, 40(5), 950-957. doi:10.1111/jfpp.12674
Pino, J. A., Muñoz, Y., & Quijano-Celís, C. E. (2006). Analysis of Cold-Pressed Mandarin Peel Oil from Cuba. Journal of Essential Oil Bearing Plants, 9(3), 271-276. doi:10.1080/0972060x.2006.10643503
Pino, J. A., & Quijano, C. E. C. (2007). Chromatographic Deterpenation of Mandarin Cold-Pressed Oil. Journal of Essential Oil Bearing Plants, 10(6), 504-509. doi:10.1080/0972060x.2007.10643587
Pino, J. A., & Rosado, A. (2000). Composition of Cold-Pressed Bitter Orange Oil from Cuba. Journal of Essential Oil Research, 12(6), 675-676. doi:10.1080/10412905.2000.9712187
Poiana, M., Mincione, A., Gionfriddo, F., & Castaldo, D. (2003). Supercritical carbon dioxide separation of bergamot essential oil by a countercurrent process. Flavour and Fragrance Journal, 18(5), 429-435. doi:10.1002/ffj.1245
Qiao, Y., Xie, B., Zhang, Y., Zhang, Y., Fan, G., Yao, X., & Pan, S. (2008). Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O. Molecules, 13(6), 1333-1344. doi:10.3390/molecules13061333
Qiu, S., & Wang, J. (2015). Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits. Journal of Food Science, 80(10), S2296-S2304. doi:10.1111/1750-3841.13012
Rambla, J. L., Alfaro, C., Medina, A., Zarzo, M., Primo, J., & Granell, A. (2015). Tomato fruit volatile profiles are highly dependent on sample processing and capturing methods. Metabolomics, 11(6), 1708-1720. doi:10.1007/s11306-015-0824-5
Rambla, J. L., González-Mas, M. C., Pons, C., Bernet, G. P., Asins, M. J., & Granell, A. (2014). Fruit Volatile Profiles of Two Citrus Hybrids Are Dramatically Different from Those of Their Parents. Journal of Agricultural and Food Chemistry, 62(46), 11312-11322. doi:10.1021/jf5043079
Ruberto, G., & Rapisarda, P. (2002). Essential Oils of New Pigmented Citrus Hybrids: Citrus sinensis L. Osbeck x C clementina Hort. ex Tanaka. Journal of Food Science, 67(7), 2778-2780. doi:10.1111/j.1365-2621.2002.tb08815.x
Ruberto, G., Renda, A., Piattelli, M., Rapisarda, P., & Starrantino, A. (1997). Essential Oil of Two New Pigmented Citrus Hybrids,Citrus clementina × Citrus sinensis. Journal of Agricultural and Food Chemistry, 45(2), 467-471. doi:10.1021/jf960109j
Russo, M., Bonaccorsi, I., Costa, R., Trozzi, A., Dugo, P., & Mondello, L. (2015). Reduced time HPLC analyses for fast quality control ofcitrusessential oils. Journal of Essential Oil Research, 27(4), 307-315. doi:10.1080/10412905.2015.1027419
Salgueiro, L., Martins, A. P., & Correia, H. (2010). Raw materials: the importance of quality and safety. A review. Flavour and Fragrance Journal, 25(5), 253-271. doi:10.1002/ffj.1973
Sarrou, E., Chatzopoulou, P., Dimassi-Theriou, K., & Therios, I. (2013). Volatile Constituents and Antioxidant Activity of Peel, Flowers and Leaf Oils of Citrus aurantium L. Growing in Greece. Molecules, 18(9), 10639-10647. doi:10.3390/molecules180910639
Sawamura, M., Tu, N. T. M., Yu, X., & Xu, B. (2005). Volatile Constituents of the Peel Oils of Several Sweet Oranges in China. Journal of Essential Oil Research, 17(1), 2-6. doi:10.1080/10412905.2005.9698813
Sawamura, M., Onishi, Y., Ikemoto, J., Tu, N. T. M., & Phi, N. T. L. (2006). Characteristic odour components of bergamot (Citrus bergamia Risso) essential oil. Flavour and Fragrance Journal, 21(4), 609-615. doi:10.1002/ffj.1604
Schipilliti, L., Bonaccorsi, I. L., Occhiuto, C., Dugo, P., & Mondello, L. (2017). Authentication of citrus volatiles based on carbon isotope ratios. Journal of Essential Oil Research, 30(1), 1-15. doi:10.1080/10412905.2017.1377123
Selvaraj, Y., Prasad, M. B. N. V., & Venkateshwarlu, G. (2002). Profiles of Essential Oils of Peel and Leaf of a New Citrus Hybrid, Citrus latifolia Tanaka x Citrus aurantifolia Swingle. Journal of Essential Oil Research, 14(5), 369-371. doi:10.1080/10412905.2002.9699887
Shen, Z., Mishra, V., Imison, B., Palmer, M., & Fairclough, R. (2002). Use of Adsorbent and Supercritical Carbon Dioxide To Concentrate Flavor Compounds from Orange Oil. Journal of Agricultural and Food Chemistry, 50(1), 154-160. doi:10.1021/jf010582j
Singh, P., Shukla, R., Prakash, B., Kumar, A., Singh, S., Mishra, P. K., & Dubey, N. K. (2010). Chemical profile, antifungal, antiaflatoxigenic and antioxidant activity of Citrus maxima Burm. and Citrus sinensis (L.) Osbeck essential oils and their cyclic monoterpene, dl-limonene. Food and Chemical Toxicology, 48(6), 1734-1740. doi:10.1016/j.fct.2010.04.001
Smadja, J., Rondeau, P., & Sing, A. S. C. (2005). Volatile constituents of fiveCitrus Petitgrain essential oils from Reunion. Flavour and Fragrance Journal, 20(4), 399-402. doi:10.1002/ffj.1438
Song, H. S., Sawamura, M., Ito, T., Ido, A., & Ukeda, H. (2000). Quantitative determination and characteristic flavour of daidai (Citrus aurantium L. var.cyathifera Y. Tanaka) peel oil. Flavour and Fragrance Journal, 15(5), 323-328. doi:10.1002/1099-1026(200009/10)15:5<323::aid-ffj918>3.0.co;2-j
Song, H. S., Sawamura, M., Ito, T., Kawashimo, K., & Ukeda, H. (2000). Quantitative determination and characteristic flavour ofCitrus junos (yuzu) peel oil. Flavour and Fragrance Journal, 15(4), 245-250. doi:10.1002/1099-1026(200007/08)15:4<245::aid-ffj904>3.0.co;2-v
Spadaro, F., Circosta, C., Costa, R., Pizzimenti, F., Palumbo, D. R., & Occhiuto, F. (2012). Volatile fraction composition and biological activity of lemon oil (Citrus limonL. Burm.): Comparative study of oils extracted from conventionally grown and biological fruits. Journal of Essential Oil Research, 24(2), 187-193. doi:10.1080/10412905.2012.659518
Sun, H., Ni, H., Chen, F., Jiang, Z., Huang, G., & Yang, Y. (2018). Effect of oxygen and heating on aromas of pummelo (Citrus maxima) essential oil. Journal of Essential Oil Research, 30(2), 92-104. doi:10.1080/10412905.2017.1420553
Sun, H., Ni, H., Yang, Y., Chen, F., Cai, H., & Xiao, A. (2014). Sensory evaluation and gas chromatography-mass spectrometry (GC-MS) analysis of the volatile extracts of pummelo (Citrus maxima) peel. Flavour and Fragrance Journal, 29(5), 305-312. doi:10.1002/ffj.3206
Sun, H., Ni, H., Yang, Y., Wu, L., Cai, H., Xiao, A., & Chen, F. (2014). Investigation of Sunlight-Induced Deterioration of Aroma of Pummelo (Citrus maxima) Essential Oil. Journal of Agricultural and Food Chemistry, 62(49), 11818-11830. doi:10.1021/jf504294g
Tao, N., Jia, L., & Zhou, H. (2014). Anti-fungal activity of Citrus reticulata Blanco essential oil against Penicillium italicum and Penicillium digitatum. Food Chemistry, 153, 265-271. doi:10.1016/j.foodchem.2013.12.070
Tomi, F., Barzalona, M., Casanova, J., & Luro, F. (2008). Chemical variability of the leaf oil of 113 hybrids fromCitrus clementina (Commun) × Citrus deliciosa (Willow Leaf). Flavour and Fragrance Journal, 23(3), 152-163. doi:10.1002/ffj.1867
Tomiyama, K., Aoki, H., Oikawa, T., Sakurai, K., Kasahara, Y., & Kawakami, Y. (2012). Characteristic volatile components of Japanese sour citrus fruits: Yuzu, Sudachi and Kabosu. Flavour and Fragrance Journal, 27(5), 341-355. doi:10.1002/ffj.3104
Tranchida, P. Q., Bonaccorsi, I., Dugo, P., Mondello, L., & Dugo, G. (2011). Analysis of Citrus essential oils: state of the art and future perspectives. A review. Flavour and Fragrance Journal, 27(2), 98-123. doi:10.1002/ffj.2089
Uysal, B., Sozmen, F., Aktas, O., Oksal, B. S., & Kose, E. O. (2011). Essential oil composition and antibacterial activity of the grapefruit (Citrus Paradisi. L) peel essential oils obtained by solvent-free microwave extraction: comparison with hydrodistillation. International Journal of Food Science & Technology, 46(7), 1455-1461. doi:10.1111/j.1365-2621.2011.02640.x
Vekiari, S. A., Protopapadakis, E. E., & Gianovits-Argyriadou, N. (2004). Composition of the Leaf and Peel Oils ofCitrus medicaL.‘Diamante’from Crete. Journal of Essential Oil Research, 16(6), 528-530. doi:10.1080/10412905.2004.9698789
Vekiari, S. A., Protopapadakis, E. E., Papadopoulou, P., Papanicolaou, D., Panou, C., & Vamvakias, M. (2002). Composition and Seasonal Variation of the Essential Oil from Leaves and Peel of a Cretan Lemon Variety. Journal of Agricultural and Food Chemistry, 50(1), 147-153. doi:10.1021/jf001369a
Venturini, N., Barboni, T., Curk, F., Costa, J., … Paolini, J. (2014). Volatile and Flavonoid Composition of the Peel of Citrus medica L. var. Corsican Fruit for Quality Assessment of Its Liqueur. Food Technology and Biotechnology, 52(4), 403-410. doi:10.17113/ftb.52.04.14.3717
Verzera, A., Russo, C., Rosa, G. L., Bonaccorsi, I., & Cotroneo, A. (2001). Influence of Cultivar on Lemon Oil Composition. Journal of Essential Oil Research, 13(5), 343-347. doi:10.1080/10412905.2001.9712228
Verzera, A., Trozzi, A., Dugo, G., Di Bella, G., & Cotroneo, A. (2004). Biological lemon and sweet orange essential oil composition. Flavour and Fragrance Journal, 19(6), 544-548. doi:10.1002/ffj.1348
Verzera, A., Trozzi, A., Gazea, F., Cicciarello, G., & Cotroneo, A. (2003). Effects of Rootstock on the Composition of Bergamot (Citrus bergamiaRisso et Poiteau) Essential Oil. Journal of Agricultural and Food Chemistry, 51(1), 206-210. doi:10.1021/jf0206872
Verzera, A., Trozzi, A., Zappalá, M., Condurso, C., & Cotroneo, A. (2005). Essential Oil Composition ofCitrus meyeriiY. Tan. andCitrus medicaL. cv. Diamante and Their Lemon Hybrids. Journal of Agricultural and Food Chemistry, 53(12), 4890-4894. doi:10.1021/jf047879c
Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Álvarez, J. A. (2009). Chemical Composition of Mandarin (C. reticulataL.), Grapefruit (C. paradisiL.), Lemon (C. limonL.) and Orange (C. sinensisL.) Essential Oils. Journal of Essential Oil Bearing Plants, 12(2), 236-243. doi:10.1080/0972060x.2009.10643716
Wang, J., & Liu, Y. (2014). Comparative Study on the Volatiles inCitrus Reticulata‘Dahongpao’ Peel from the Same Plant and their Antioxidant Activities. Journal of Essential Oil Bearing Plants, 17(2), 303-308. doi:10.1080/0972060x.2014.895162
Wu, G. A., Terol, J., Ibanez, V., López-García, A., Pérez-Román, E., Borredá, C., … Talon, M. (2018). Genomics of the origin and evolution of Citrus. Nature, 554(7692), 311-316. doi:10.1038/nature25447
Wu, Z., Li, H., Yang, Y., Zhan, Y., & Tu, D. (2013). Variation in the components and antioxidant activity of Citrus medica L. var. sarcodactylis essential oils at different stages of maturity. Industrial Crops and Products, 46, 311-316. doi:10.1016/j.indcrop.2013.02.015
Yu, L., Li, X., Liu, S., Xu, G., & Liang, Y. (2009). Comparative analysis of volatile constituents inCitrus Reticulata Blancousing GC-MS and alternative moving window factor analysis. Journal of Separation Science, 32(20), 3457-3465. doi:10.1002/jssc.200900267
Zhang, H., Xie, Y., Liu, C., Chen, S., Hu, S., Xie, Z., … Xu, J. (2017). Comprehensive comparative analysis of volatile compounds in citrus fruits of different species. Food Chemistry, 230, 316-326. doi:10.1016/j.foodchem.2017.03.040
[-]
Rambla Nebot, Jose Luis
