Citrus Essential Oils: Effects of Abscission Chemicals and Evaluation of Flavors and Aromas

  • Manuel G. Moshonas
  • Philip E. Shaw
Part of the Recent Advances in Phytochemistry book series (RAPT, volume 14)


Citrus oils are the most important by-products derived from citrus fruits and are primarily used as flavoring, scenting or masking agents for a wide variety of food, beverage, pharmaceutical and perfumery products. Thus, they contribute to the acceptance of many finished products purchased by millions of consumers. Essential oils from citrus have been sold commercially since 1582, when they were listed in the Frankfurt am Main Statutes.


Orange Juice Methyl Eugenol Geranyl Acetate Flavor Threshold Phenolic Ether 
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Copyright information

© Plenum Press, New York 1980

Authors and Affiliations

  • Manuel G. Moshonas
    • 1
  • Philip E. Shaw
    • 1
  1. 1.Citrus and Subtropical Products LaboratoryUSDAWinter HavenUSA

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