Chemical Properties
From the normal essential oil, the terpeneless and sesquiterpeneless oils are obtained by vacuum rectification, washing
with dilute alcohol or by column chromatography. Rectification is important to achieve a product with good solubility. Terpeneless
oils are also more stable, as they are less sensitive to oxidation. Terpeneless oil has an intensely sweet, almost rosy-fruity odor
Taste threshold values
Taste characteristics at 30 ppm and 5% sucrose: fresh, juicy lemon with a sweet candy aldehydic, nuance
