Comparison of Leaf Components of Sweet Orange and Sour Orange (Citrus Sp.)

Studies had shown that oxygenated compounds were important in food products. it seems that citrus species had a profound influence on this factor. the goal of the present study was to investigate on flavor components of two citrus species. in the early week of june 2012, about 500 g of leaves were collected from many parts of the same trees. leaf components were extracted using water distillation method and then analyzed using gc and gc-ms. data were analyzed using one-way analysis of variance and duncan’s multiple range tests. the amount of oxygenated compounds ranged from 29.14% to 85.64%. between two species examined, sour orange showed the highest content of oxygenated compounds. as a result of our study, can be concluded that the species used can influence the quantity of oxygenated compounds present in the oil.