Comparison of the volatile constituents in cold-pressed bergamot oil and a volatile oil isolated by vacuum distillation

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 19, 2007, Pages 7847-7851

  Belsito, Emilia L ^a   Carbone, Concetta ^a   Di Gioia, Maria L ^a   Leggio, Antonella ^a   Liguori, Angelo ^a   Perri, Francesca ^a   Siciliano, Carlo ^a   Viscomi, Maria C ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Bergamot essential oils; Bergapten; Cosmetics; Distillation; Extraction; Food; GC MS analysis

Indexed keywords

BERGAMOT OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COLD; COMPARATIVE STUDY; FOOD HANDLING; METHODOLOGY; VACUUM; VOLATILIZATION;

COLD; FOOD HANDLING; PLANT OILS; VACUUM; VOLATILIZATION;

EID: 34948897911     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070997q     Document Type: Article

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