Typical G.C. analysis

Perflavory

Typical G.C. analysis
#	%	Leftshift	Components
citrus paradisi var. duncan oil italy
3	trace		camphene
25	0.10		carveol
35	0.31	beta-	caryophyllene
33	0.06	alpha-	copaene
23	0.22		decanal
22	0.03		decanol
34	trace		dodecanal
37	trace	2-	dodecenal
29	0.08		geranial
28	trace		geraniol
32	0.08		geranyl acetate
36	0.03	alpha-	humulene
9	93.05		limonene
19	0.45		linalool
18	0.66		linalool oxide
6	1.76		myrcene
27	0.06		neral
26	0.03		nerol
31	trace		neryl acetate
17	0.07		nonanal
16	0.02		nonanol
38	0.54		nootkatone
11	0.24	(E)-beta-	ocimene
10	trace	(Z)-beta-	ocimene
14	0.23		octanal
13	0.07		octanol
7	0.08	alpha-	phellandrene
2	0.42	alpha-	pinene
5	0.02	beta-	pinene
20	0.04	iso	pulegol
4	1.20		sabinene
21	0.09		terpinen-4-ol
8	0.01	alpha-	terpinene
12	0.02	gamma-	terpinene
24	0.20	alpha-	terpineol
15	trace		terpinolene
30	0.04	alpha-	terpinyl acetate
1	trace	alpha-	thujene
G. Ruberto, D. Biondi, P. Rapisarda, A. Renda and A. Starrantino, Essential oil of cami, an new Citrus hybrid. J. Agric. Food Chem., 45, 3206-3210 (1997). P&F 25, No. 3, 54, (2000)
citrus paradisi var. marsh seedless oil
#	%	Leftshift	Components
3	trace		camphene
24	0.05		carveol
36	0.18	beta-	caryophyllene
33	0.04	alpha-	copaene
23	0.26		decanal
29	0.01		decanol
35	trace		decyl acetate
34	0.02		dodecanal
38	0.03	2-	dodecenal
28	0.10		geranial
27	0.01		geraniol
32	0.05		geranyl acetate
37	0.02	alpha-	humulene
10	93.59		limonene
18	0.25		linalool
15	0.23	(E)-	linalool oxide furanoid
7	1.81		myrcene
26	0.06		neral
25	0.02		nerol
31	trace		neryl acetate
17	0.06		nonanal
20	trace		nonanol
39	0.13		nootkatone
12	0.29	(E)-beta-	ocimene
11	trace	(Z)-beta-	ocimene
6	0.58		octanal
14	0.14		octanol
8	0.05	alpha-	phellandrene
2	0.51	alpha-	pinene
5	0.07	beta-	pinene
19	0.06	iso	pulegol
4	0.54		sabinene
21	0.17		terpinen-4-ol
9	0.24	alpha-	terpinene
13	0.07	gamma-	terpinene
22	0.14	alpha-	terpineol
16	0.02		terpinolene
30	0.01	alpha-	terpinyl acetate
1	trace	alpha-	thujene
D. R. L. Caccioni, M. Guizzardi, D. M. Biondi, A. Renda and G. Ruberto, Relationship between volatile components of citrus fruit essential oils and antimicrobial action on Penicillium digitatum and Penicillium italicum. Internat. J. Food Microbiol., 43, 73-79 (1998). P&F 25, No. 3, 54, (2000)
citrus paradisi var. red blush oil
#	%	Leftshift	Components
3	trace		camphene
25	0.05		carveol
37	0.17	beta-	caryophyllene
34	0.04	alpha-	copaene
11	0.18	para-	cymene
24	0.26		decanal
30	0.02		decanol
36	trace		decyl acetate
35	0.02		dodecanal
39	0.02	2-	dodecenal
29	0.07		geranial
28	0.02		geraniol
33	0.06		geranyl acetate
38	0.02	alpha-	humulene
12	93.70		limonene
19	0.20		linalool
16	0.21	(E)-	linalool oxide furanoid
7	1.86		myrcene
27	0.05		neral
26	0.03		nerol
32	0.01		neryl acetate
18	0.05		nonanal
21	trace		nonanol
40	0.07		nootkatone
13	0.21	(E)-beta-	ocimene
6	0.34		octanal
15	0.14		octanol
8	0.07	alpha-	phellandrene
10	0.18	beta-	phellandrene
2	0.52	alpha-	pinene
5	0.07	beta-	pinene
20	0.05	iso	pulegol
4	0.54		sabinene
22	0.18		terpinen-4-ol
9	0.04	alpha-	terpinene
14	0.08	gamma-	terpinene
23	0.15	alpha-	terpineol
17	0.02		terpinolene
31	trace	alpha-	terpinyl acetate
1	trace	alpha-	thujene
D. R. L. Caccioni, M. Guizzardi, D. M. Biondi, A. Renda and G. Ruberto, Relationship between volatile components of citrus fruit essential oils and antimicrobial action on Penicillium digitatum and Penicillium italicum. Internat. J. Food Microbiol., 43, 73-79 (1998). P&F 25, No. 3, 54, (2000)

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