Study on the chemical composition variability of some processed bergamot (Citrus bergamia) essential oils

Flavour and Fragrance Journal

Volumn 25, Issue 1, 2010, Pages 4-12

  Costa, Rosaria ^a   Dugo, Paola ^a   Navarra, Michele ^a   Raymo, Vilfredo ^b   Dugo, Giovanni ^a   Mondello, Luigi ^a,c  

^a UNIVERSITY OF MESSINA   (Italy)

^b Simone Gatto Company   (Italy)

^c UNIVERSITY CAMPUS BIO MEDICO   (Italy)

Author keywords

Bergamot; Bergapten free; Citrus bergamia; Furocoumarin free; GC quantitative analysis; Terpeneless

Indexed keywords

ANTIMICROBIAL PROPERTY; BERGAPTEN; CHEMICAL COMPOSITIONS; COSMETIC INDUSTRY; ENANTIO; FOOD INDUSTRIES; PEAK AREA; QUANTITATIVE ANALYSIS;

GAS GENERATORS;

CHEMICAL ANALYSIS;

6 METHYL 5 HEPTEN 2 ONE; ALPHA THUJENE; BERGAMOT OIL; BETA CITRAL; BETA PINENE; CAMPHENE; CAMPHOR; CITRAL; COSMETIC; DECANAL; ESSENTIAL OIL; FUROCOUMARIN; HEPTYL ACETATE; HEXYL ACETATE; ISOBORNYLACETATE; LIMONENE; LINALOOL; LINAYLL ACETATE; METHYL GERANOATE; NEROL; NONANAL; NONYL ACETATE; OCTANAL; PARA CYMENE; PERFUME; PERILLALDEHYDE; PINENE; TERPINEN 4 OL; TRICYCLENE; UNCLASSIFIED DRUG; UNINDEXED DRUG;

ANTIMICROBIAL ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CHIRALITY; CITRUS BERGAMIA; DRUG INDUSTRY; ENANTIOMER; FOOD INDUSTRY; GAS CHROMATOGRAPHY; PHOTOTOXICITY; TECHNOLOGY;

CITRUS AURANTIUM BERGAMIA;

EID: 75749131543     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1949     Document Type: Article

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