Abstract
The δ13CPDB values of characteristic flavor components of mandarin essential oils have been measured by gas chromatography/isotope ratio mass spectrometry. For genuine mandarin oils a characteristic authenticity profile was established and used for the authenticity control of commercially available mandarin oils. In addition to cold-pressed mandarin essential oils, distilled mandarin and sweet orange oils were investigated to assess blends of cold-pressed mandarin oils with these products. Keywords: GC/IRMS; δ13CPDB values; authenticity profile; authenticity control; mandarin essential oil; Citrus reticulata Blanco
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