What are the key aromatic compounds in zhike fruit peel oil?
Published GC-MS studies of Chinese zhike (Aurantii Fructus) volatile oil consistently report d-limonene as the leading component, but with wide variation by origin and maturity — roughly 9-65% of peak area across lots, with many studies in the 39-64% range (e.g. 43.1% in a stability study, 38.8% in an ohmic-assisted distillation, 64.4% in a Shanxi lot). Linalool is the usual second- or third-ranked oxygenated marker (about 4-26% in published data), followed by γ-terpinene, α-terpineol, myrcene, β-pinene, 2-undecanone and others; total identified components typically run to 50-80+.
The limonene/linalool balance is the practical quality fingerprint for zhike peel oil — limonene-dominant batches are 'fresher-peel', higher-linalool batches are softer. Every G4S shipment carries the batch GC-MS report (components with area %, method per GB/T 11538-2006 capillary GC); no single national standard fixes component ranges for this oil, so the fingerprint plus physicochemical window on the COA is the acceptance basis.
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This article was published on 2026-09-29, and last updated on 2026-09-29. The article will be continuously updated.
