Figure 2. GC-MS chromatogram of limonene derivatives in the oil phase

From

Conversion of Limonene into More Valuable Aroma under Hydrothermal Conditions

Hideo Iwai, Teruaki Matsubara, Yukihiro Kawamoto, Takuya Suetsugu, Arata Takamizu, Masahiro Tanaka, Munehiro Hoshino, Armando T. Quitain, Mitsuru Sasaki

Journal of Food and Nutrition Research. 2014, 2(10), 718-721 doi:10.12691/jfnr-2-10-10