The chemical composition of a five-fold sweet orange oil, Pera variety, prepared by vacuum distillation process has been investigated. The experimental conditions applied were: temperature of 80°C, from 10–30 mbar and with a reflux ratio in the range of 0.25–0.75. Forty-four components were identified by GC/MS, representing greater than 99% of total volatiles.
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Lopes et al. (2003) studied this question.
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