Editing Kumquat (section)

=== Essential oil ===
The [[essential oil]] of the kumquat peel contains much of the aroma of the fruit, and is composed principally of [[limonene]], which makes up around 93% of the total.<ref name="KoyasakoBernhard">{{cite journal |last1=Koyasako |first1=A. |last2=Bernhard |first2=R.A. |year=1983 |title=Volatile Constituents of the Essential Oil of Kumquat |journal=Journal of Food Science |publisher=Wiley & Sons |volume=48 |issue=6 |pages=1807–1812 |doi=10.1111/j.1365-2621.1983.tb05090.x}}</ref> Besides limonene and [[alpha-pinene]] (0.34%), both of which are considered [[monoterpene]]s, the oil is unusually rich (0.38% total) in [[sesquiterpene]]s such as α-[[bergamotene]] (0.021%), [[caryophyllene]] (0.18%), α-[[humulene]] (0.07%) and α-muurolene (0.06%), and these contribute to the spicy and woody flavor of the fruit. [[Carbonyl]] compounds make up much of the remainder, and these are responsible for much of the distinctive flavor. These compounds include [[ester]]s such as isopropyl propanoate (1.8%) and terpinyl acetate (1.26%); [[ketone]]s such as [[carvone]] (0.175%); and a range of [[aldehyde]]s such as [[citronellal]] (0.6%) and [[2-Methylundecanal|2-methylundecanal]]. Other oxygenated compounds include [[nerol]] (0.22%) and ''trans''-linalool oxide (0.15%).<ref name="KoyasakoBernhard" />