Young, S.L.  , M. R. McDaniel  , 
    Descriptive Analysis of Cold-pressed Lemon Oil Aroma,
    Journal of Food Technology,
    Volume 2,Issue 4,
    2004,
    Pages 184-186,
    ISSN 1684-8462,
    jftech.2004.184.186,
    (https://makhillpublications.co/view-article.php?doi=jftech.2004.184.186)
    Abstract: Cold-pressed lemon oil is expressed from lemon peel, and then incorporated into various products, improving their aroma and flavor. Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc. Therefore, quality largely depends upon the lemons` origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This study was conducted to identify differences in the aroma profiles of lemon oil samples from a variety of sources (Argentina, Brazil, California coast, California desert, Spain, South Africa), as determined by a trained sensory panel. Samples were significantly different (p<0.05) in terms of overall intensity, peel, lime, orange, and sweet aromas.
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