Abstract
AbstractSamples of natural and terpeneless lemon oil have been examined by a combination of absorption and gas chromatography and infra‐red spectroscopy. Natural lemon oil contains at least seven terpenes and nine sesquiterpenes whilst there are at least twenty‐four oxygenated compounds. It is possible by examination of the oxygenated and hydrocarbon fractions to make a decision as to the authenticity and freshness of an oil, but organoleptic tests are of considerable value.
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