Differentiation of lemon essential oil based on volatile and non-volatile fractions with various analytical techniques: A metabolomic approach

Food Chemistry

Volumn 143, Issue , 2014, Pages 325-335

  Mehl, Florence ^a   Marti, Guillaume ^a   Boccard, Julien ^a   Debrus, Benjamin ^a   Merle, Philippe ^b   Delort, Estelle ^b   Baroux, Lucie ^b   Raymo, Vilfredo ^c   Velazco, Maria Inés ^b   Sommer, Horst ^b   Wolfender, Jean Luc ^a   Rudaz, Serge ^a  

^a UNIVERSITY OF GENEVA   (Switzerland)

^b Analysis and Perception Department   (Switzerland)

^c Simone Gatto Company   (Italy)

Author keywords

Chemometrics; Classification; Cold pressed lemon oils; FT MIR; GC FID MS; Geographic origin; OPLS; Production processes; UHPLC TOF MS

Indexed keywords

CHEMICAL COMPOUNDS; CITRUS FRUITS; CLASSIFICATION (OF INFORMATION); ESSENTIAL OILS; GAS GENERATORS; INDUCTIVELY COUPLED PLASMA; MULTIVARIANT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

CHEMOMETRICS; FT-MIR; GC-FID-MS; GEOGRAPHIC ORIGINS; LEMON OIL; OPLS; PRODUCTION PROCESS; UHPLC-TOF-MS;

CHEMICAL ANALYSIS;

ESSENTIAL OIL; LEMON OIL;

ARTICLE; CONTROLLED STUDY; DIFFERENTIATION; GEOGRAPHIC ORIGIN; LEMON; METABOLOMICS; PROTON NUCLEAR MAGNETIC RESONANCE; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

CITRUS; CITRUS LIMON;

EID: 84884578663     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.125     Document Type: Article

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