the library

Meyer lemon

Citrus· citrus

Every one of its 20 compounds carries a paper the library can cite.

• camphoraromaterpenoidreads as pungent aromatic taste (PubChem)Measured in 9 of 338 ingredients.cite

  Three ketones were detected in meyer lemon, while they were lacked in rough lemon. Camphor and umbellulone were identified at all five stages, and camphor with higher concentration was the main ketones... camphor ranged from 6.91 to 11.81 ug/g — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.6 Ketones and others)
• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  linalool ... four major alcohols in meyer lemon and rough lemon at five stages. Concentration of ... linalool were higher in meyer lemon... Content of linalool ... notablely decreased with fruit ripening, and their highest level in both varieties appeared at first period. — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.4 Alcohols)
• camphenearomaterpenoidreads as camphor-like (PubChem)Measured in 19 of 338 ingredients.cite

  one of 14 common monoterpenes identified in two varieties; camphene... in both two varieties markely increased and reached highest level at fifth stage — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.1 Monoterpenes)
• DL-piperitonearomaterpenoidMeasured in 3 of 338 ingredients.cite

  p-menth-1-en-3-one were only appeared at the last two stages [in meyer lemon; ketones absent from rough lemon] — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.6 Ketones and others)
• thymolaromaphenolreads as aromatic odor (PubChem)Measured in 9 of 338 ingredients.cite

  Thymol was the most abundant oxygen-containing volatile compounds in meyer lemon...The highest concentration of thymol reached 2331.8 ug /g which appeared at first period, and it significantly decreased with fruit development. — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.6 Ketones and others)
• Citronellalaromaterpenoidreads as intense lemon-citronella-rose odor (PubChem)Measured in 8 of 338 ingredients.cite

  Citronellal was the other major aldehyde, and its concentration achieved the maxmum value at third and fifth stage in meyer lemon(109.15 ug/g) and rough lemon (207.68 ug/g) respectively. — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.3 Aldehydes)
• undecanalaromaaldehydeMeasured in 4 of 338 ingredients.cite

  Citronellal, 1-p-menthen-9-al, neral, geranial and undecanal were the common aldehydes in two lemon varieties at five stages. These five common aldehydes apart from undecanal were significantly changed as the fruit ripening. — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.3 Aldehydes)
• terpinolenearomaterpenoidreads as terpene taste (PubChem)Measured in 38 of 338 ingredients.cite

  one of 14 common monoterpenes identified in two varieties; terpinolene in both two varieties markely increased and reached highest level at fifth stage; flavor described as pine-like (Liu et al., 2012) — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.1 Monoterpenes)
• Thymol methyl etheraromaterpenoidMeasured in 4 of 338 ingredients.cite

  two other compounds included methyl thymol ether and thymol were only identified in meyer lemon — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.6 Ketones and others)
• p-cymen-8-olaromaterpenoidMeasured in 4 of 338 ingredients.cite

  Two unique alcohols, borneol, 2-(4-methylphenyl) propan-2-ol were only identified in meyer lemon — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.4 Alcohols)
• perillaldehydearomaaldehydeMeasured in 4 of 338 ingredients.cite

  perilla aldehyde were the unique aldehyde of meyer lemon...perilla aldehyde with green odor was produced through terpenoids pathway — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.3 Aldehydes)
• α-thujenearomaterpenoidMeasured in 19 of 338 ingredients.cite

  one of 14 common monoterpenes identified in two varieties; 3-Thujene... in both two varieties markely increased and reached highest level at fifth stage — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.1 Monoterpenes)
• sabinenearomaterpenoidMeasured in 32 of 338 ingredients.cite

  Sabinene in rough lemon ranged from 420.64 to 1946.76 ug/g, which notable higher than meyer lemon (93.44 to 124.41 ug/g). — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.1 Monoterpenes)
• borneolaromaterpenoidreads as piney, camphor-like odor (PubChem)Measured in 13 of 338 ingredients.cite

  Two unique alcohols, borneol, 2-(4-methylphenyl) propan-2-ol were only identified in meyer lemon — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.4 Alcohols)
• umbellulonearomaterpenoidMeasured in 1 of 338 ingredients.cite

  Camphor and umbellulone were identified at all five stages... umbellulone ranged from 2.74 to 4.09ug/g — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.6 Ketones and others)
• D-limonenearomaterpenoidreads as citrus odor (PubChem)Measured in 10 of 338 ingredients.cite

  D-limonene was the most riched monoterpene, which reached 26519.6 ug/g in meyer lemon and 34831.36 ug/g in rough lemon. — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.1 Monoterpenes)
• nerolaromaalcoholreads as sweet rose (PubChem)Measured in 13 of 338 ingredients.cite

  and nerol were four major alcohols in meyer lemon and rough lemon at five stages... Nerol reached the maxmum value in meyer lemon at first stage and in rough lemon at third stage. — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.4 Alcohols)
• neryl acetatearomaterpenoidMeasured in 12 of 338 ingredients.cite

  Neryl acetate was the major ester identified in two cultivars, and it reached the maxmum value (29.52 ug/g in meyer leomon and 229.53 ug/g in rough lemon) at fifth period. — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.5 Esters)
• CopaenearomaterpenoidMeasured in 7 of 338 ingredients.cite

  copaene... were detected at five stages in meyer lemon however they were deficit in rough lemon — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.2 Sesquiterpenes)
• bicyclosesquiphellandrenearomaterpenoidMeasured in 2 of 338 ingredients.cite

  bicyclosesquiphellandrene... were detected at five stages in meyer lemon however they were deficit in rough lemon — Chunxiu Li 2024, Research Square (preprint, not yet peer-reviewed as of fetch) (Results 2.1.2 Sesquiterpenes)