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
Yu Qiao et al.
DOI 10.3390/molecules13061333CLM-ORANGEPEEL-001 · VERIFIED
A gas chromatography–olfactometry study of the peel oil and juice of Jinchen sweet orange found 41 components that appeared to contribute to their aroma; ethyl butanoate, β-myrcene, octanal, linalool, α-pinene and decanal were reported as responsible for the aromatic notes of the juice and peel oil, and panelists described ten compounds as aromatic components of the peel oil only.
One sweet orange cultivar, with the peel oil analysed alongside the juice; the abstract does not say which of the six compounds were perceived in the peel oil itself, and it does not name the ten compounds found only in the peel oil.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).
active · reviewed 2026-10-02 · corrections 0
Each molecule page shows the other entries whose evidence names it. A molecule named here is not the whole smell.
Yu Qiao et al.
DOI 10.3390/molecules13061333Permanent identifier smellbook:claim:aroma-active-compounds-of-sweet-orange-peel-oil · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.