Document Type: Original Article

Author

Department of Horticulture, Faculty of Agriculture, Roudehen Branch, Islamic Azad University (I A U), Roudehen, Iran

Abstract

Studies had shown that oxygenated compounds were important in food products. It seems that Citrus species had a profound influence on this factor. The goal of the present study was to investigate on flavor components of two Citrus species. In the early week of June 2012, about 500 g of leaves were collected from many parts of the same trees. Leaf components were extracted using water distillation method and then analyzed using GC and GC-MS. Data were analyzed using one-way analysis of variance and Duncan’s multiple range tests. The amount of oxygenated compounds ranged from 29.14% to 85.64%. Between two species examined, sour orange showed the highest content of oxygenated compounds. As a result of our study, can be concluded that the species used can influence the quantity of oxygenated compounds present in the oil

Keywords

Main Subjects

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