Family:
Rutaceae Juss.
Fruit
Juice
Essence oil (separated during the preparation of commercial tangerine essence)
Composition (GLC, 20% Carbowax 20M and UCW-98), area, %: acetaldehyde – 0.02–1.7; ethanol – 1.7–7.9; α-pinene – 0.5–4.0; myrcene – 0.5–3.6; d-limonene – 10.3–92.5; γ-terpinene – 0.8–3.7; p-cymene + octanal – 0.23; terpinolene – 0.07; nonanal – 0.06; citronellal – 0.03; linalool – 1.47; terpinen-4-ol – 0.04; α-terpineol – 0.09; geranyl acetate + β-elemene – 0.05; citronellol – 0.05; perillaldehyde – 0.04; thymol – 0.03; α-sinensal – 0.07; acetone – 0.02; methyl acetate – 0.02; 1,1-ethoxymethoxyethane – 0.1–0.2; tetrahydrofuran – 0.02; 1,1-diethoxyethane + ethyl acetate – 1.0–1.5; methanol – 3.6; diacetyl – tr; β-pinene – 0.5–2.5; m- or p-xylene – 0.4 [2]
Lipids, mg/20 g dry wt: 177.2; % on dry wt: 0.89 [3]
Saturated hydrocarbons, % of the total lipid: 1.2 [4]; mg/20 g dry wt: 2.2 [3]
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Azimova, S.S., Glushenkova, A.I. (2012). Citrus reticulata Blanco.. In: Azimova, S.S., Glushenkova, A.I. (eds) Lipids, Lipophilic Components and Essential Oils from Plant Sources. Springer, London. https://doi.org/10.1007/978-0-85729-323-7_2650
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