Mandarin C. reticulata

Mandarin peel oil volatiles contain many of the same volatiles as orange peel oil however, there are a few differences such as elevated levels of dimethyl an-thranilate and thymol. It has been reported [54] that the characteristic mandarin peel oil aroma was due to a combination of dimethyl anthranilate, thymol, a-terpinene and /1-pinene. 

The major volatile components in mandarin peel oil have been separated and quantified using capillary GC with flame ionisation detection/MS detection [7, 55, 56]. The identities and relative composition of 17-85 volatiles were reported. 

---