Abstract
Capillary gas chromatography with flame ionization detection was applied to the separation of components of mandarin essential oils. Fifty-nine genuine samples were considered over the period October 1982–January 1983. Essential oils were obtained from unripened green fruits and ripened red fruits, as well as from fruits at intermediate ripening. Thirty-four pure components were systematically identified, but only 13 were used as variables for the further characterization by a chemometric procedure. Principal component analysis was applied to the differentiation of samples with different maturation and obtained with different technologies.
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