Abstract
Peel and leaf oils of “Dancy” tangerine, “Hamlin” orange, and “Marsh” grapefruit were analyzed by gas-liquid chromatography at biweekly intervals from spring until harvest. Concentrations of fourteen to sixteen main components in each oil were approximated from the peak heights on the chromatograms. The greatest changes were found in the peel oils of the orange and the tangerine where oxygenated constituents, particularly linalool, decreased markedly in relative concentration as the fruit matured, while the (+)-limonene concentration exhibited a corresponding increase. A relationship between (+)-limonene concentration and linalool concentration was shown graphically. A possible mechanism for linalool biosynthesis was suggested.
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