The physico‐chemical composition of New Zealand lemon oil | Zendy

Lodge Norman | Zendy; Paterson Vivienne J. | Zendy; Young Harry | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

The physico‐chemical composition of New Zealand lemon oil

Author(s) -

Lodge Norman,

Paterson Vivienne J.,

Young Harry

Publication year - 1984

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740350414

Subject(s) - limonene , chemical composition , composition (language) , chemistry , gas chromatography , food science , environmental science , chromatography , essential oil , organic chemistry , art , literature

Physical and chemical characteristics of cold‐pressed lemon peel oil from New Zealand lemons were determined. Combined gas chromatographic and mass spectrometric techniques showed that the low optical rotation (α D 20 =+53.3) was due to a higher β‐pinene to limonene ratio than is usual in cold‐pressed lemon oils from other countries. The results of analysis indicate that the New Zealand oil has a high quality and a high commercial value.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research