Preliminary Assessment of Occurrence, Potential Origin, and Human Health Risk of Volatile Organic Compounds in Uncontrolled Springs, North Morocco.

In recent years, with the drastic increase in worldwide pollution rates, considerable attention has been paid to the volatile organic compounds (VOCs) that might lead to serious health problems, e.g., cancer. As there appears to be a notable lack of research on the pollution (specifically, VOCs) of water bodies in Morocco, we aimed to assess the occurrence of VOCs in some uncontrolled springs in the north of Morocco that have not been previously investigated. We also discuss the estimation of health risks posed by ingestion and dermal contact as well as the different potential origins of these pollutants. For this purpose, water samples were collected from twenty-six sampling sites and were analyzed via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Out of the 60 suspected VOCs, a total of 15 compounds belonging to five distinct groups were identified and quantified. Among them, fumigants, solvents, and gasoline hydrocarbons were the most abundant groups, with proportions of 40%, 26.7%, and 20%, respectively. A heatmap clustered the provinces based on their degree of pollution, while a dendrogram was used to classify the studied springs into six main groups. Regarding carcinogenic risk, all the samples were safe for consumption as well as for dermal contact, except for S17, S18, and S8, and S19, which might present a severe threat to inhabitants due to their contents of, respectively, naphthalene (2.1 × 10-3), chloroform (2.5 × 10-4), and cis and trans-dichlropropene (1.61 × 10-4 and 1.11 × 10-4). Our investigation revealed several anthropogenic sources of water contamination, which could aid authorities in limiting contamination spread in water bodies.

Innovative Process for Dried Caper (Capparis spinosa L.) Powder Production.

This research aimed to develop a new time, energy, and cost-saving production process for obtaining dried powder from Capparis spinosa floral buds. Four different trials, including dry salting with 40% NaCl (for 10 days and 40 days) and brine salting with 18% NaCl (at room temperature for 3 days and at 60 °C for 6 h), were carried out, and two different air-drying temperatures (40 and 50 °C) were used. The effects on chemical and sensory characteristics were investigated and compared with traditional undried caper samples. Spectroscopy and chromatographic techniques such as UV-VIS, GC-MS, and FTIR were used for chlorophylls, carotenoids, polyphenols, flavonoids, and volatile aroma compounds' analyses. Moreover, a sensory descriptive analysis and acceptability were applied to individuate the product most appreciated by the consumers. Among the different trials, brine salting at 60 °C and drying at 50 °C constituted the fastest process that yielded an appreciated powder by consumers; the chemical analyses demonstrated that this process did not lead to the formation of extraneous aroma compounds that could influence the typical sensory properties of capers and maintained high levels of chlorophylls, carotenoids, and polyphenols. Altogether, the results could be of great significance to industrial production and potentiate positive impacts on the economy of production areas.

Volatile composition, antidiabetic, and anti-obesity potential of Brassica incana leaf and flowering top extracts.

CONTEXT: Brassica incana Ten. (Brassicaceae) is an edible plant with very limited available information. Previous studies have demonstrated the polyphenolic profile and the antioxidant and cytotoxic properties of the leaf and flowering top hydroalcoholic extracts. OBJECTIVE: The volatile composition and the antidiabetic and anti-obesity potential of B. incana leaf and flowering top extracts have been investigated. MATERIAL AND METHODS: The volatile characterization of the extracts was attained by HS-SPME-GC/MS analysis. The antidiabetic and anti-obesity potential was investigated spectrophotometrically in vitro by the ability to modulate pancreatic lipase and α-glucosidase at different concentrations using orlistat and acarbose as reference drugs. The inhibition of advanced glycation end-products (AGEs) was measured with aminoguanidine as reference and the antioxidant activity with the xanthine/xanthine oxidase system and Trolox for comparative purposes. RESULTS: Several volatiles belonging to different chemical classes were identified, being sulphur compounds the most abundant in both leaf and flowering top extracts (56.33% and 64.40% of all volatiles). Although the leaf extract showed lower IC50 values in most of the assays (0.968 and 1.921 mg/mL for α-glucosidase; 0.192 and 0.262 mg/mL for AGEs; 0.022 and 0.038 mg/mL for superoxide scavenging), there were no statistically significant differences between both samples. These extracts showed a similar behaviour to Trolox in the xanthine oxidase assay (IC50 values of 0.022 mg/mL for leaf extract; 0.038 mg/mL for flowering top and 0.028 for Trolox). CONCLUSIONS: Leaves and flowering tops from B. incana can be used as sources of functional compounds that could act as antidiabetic and anti-obesogenic agents.

Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour.

Hemp seed flour (HSF) is a by-product of the hemp oil production process and is a valuable source of protein, dietary fiber, minerals, and vitamins. In line with sustainable food production and a circular economy, this research aimed to utilize HSF as fortifying ingredient in the production of gnocchi, a typical Italian potato-based fresh pasta, and to investigate the effects of the addition on the quality and consumers' acceptability of the enriched products. Three formulations have been developed using 5-20% HSF in substitution of soft wheat flour. Nutritional value, cooking quality, color, texture and sensory profile, and the consumers' acceptability of gnocchi samples were evaluated, as well as the functional properties of pure and composite flours and the HSF aroma compounds. HSF addition allowed to enhance the nutritional value of gnocchi, gaining the nutritional claim of "source of fiber" in case of formulations with ≥10% of HSF. Moreover, the fortified gnocchi had a high technological quality in terms of cooking loss, cooking resistance and textural properties, and average sensory quality; however, the vegetable and hemp odor and the bitter taste make them not well appreciated by consumers highlighting the need for improving the HSF sensory quality for consumers' satisfaction.

Phenolic and Volatile Composition and Antioxidant Properties of the Leaf Extract of Brassica fruticulosa subsp. fruticulosa (Brassicaceae) Growing Wild in Sicily (Italy).

In continuation of research conducted on species of the spontaneous flora of Sicily (Italy) belonging to the Brassicaceae family, Brassica fruticulosa subsp. fruticulosa was selected. It is an edible species utilized in Sicilian traditional medicine. In this study, for the first time, the phenolic and the volatile compounds and the antioxidant properties of the hydroalcoholic extract obtained from the leaves of B. fruticulosa subsp. fruticulosa were characterized. Through HPLC-PDA/ESI-MS analysis, a total of 22 polyphenolic compounds (20 flavonoids and 2 phenolic acids) were identified, with 3-hydroxiferuloylsophoroside-7-O-glucoside (1.30 mg/g ± 0.01) and kaempferol-3-O-feruloylsophoroside-7-O-glucoside (1.28 mg/g ± 0.01) as the most abundant compounds. Through SPME-GC/MS several volatiles belonging to different chemical classes were characterized, with nitriles and aldehydes accounting for more than 54% of the whole volatile fraction. The extract of B. fruticulosa subsp. fruticulosa showed moderate activity in the DPPH assay (IC50 = 1.65 ± 0.08 mg/mL), weak reducing power (17.47 ± 0.65 ASE/mL), and good chelating properties (IC50 = 0.38 ± 0.02 mg/mL), reaching approximately 90% activity at the highest tested concentration. Lastly, the extract was non-toxic against Artemia salina, indicating its potential safety. According to the findings, it can be stated that B. fruticulosa subsp. fruticulosa represents a new valuable source of bioactive compounds.

Varietal Aromas of Fortified Wines from Different Moscato Var. (Vitis vinifera L.) under the Same Pedoclimatic Conditions.

Vitis vinifera L. cv. Moscato includes different varieties mainly used to produce sweet wines, such as fortified wines. Moscato grapes are characterized by a large number of free and glycosylated monoterpenoids giving very aromatic wines. However, the literature data on the aroma profile of fortified Moscato wines are very limited. In light of this, the present research aimed to investigate the aroma compounds, mainly the varietal ones, of fortified wines from different Moscato varieties, namely Giallo (Yellow), Bianco (White), Bianco at Petit Grain (Blanc à Petits Grains), Ottonel and Rosa (Pink of Trentino), cultivated under the same pedoclimatic conditions. Using the HS-SPME-GC-MS (head space-solid phase micro extraction-gas chromatography-mass spectrometry) technique, numerous varietal and fermentative aroma compounds have been identified and quantified and significant differences were observed among varieties in the levels of mostly volatiles and in their ratios. Based on their composition, the studied wines can be divided in two groups depending on whether linalool or geraniol prevails among varietal aromas. These results are evidence that each Moscato variety has a typical varietal aroma composition, even if some similarities were found between the two white varieties, and between Moscato Giallo and Moscato Ottonel varieties. Moscato Rosa showed a peculiar aroma composition and the lowest ester/terpene ratio.

Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection.

Raw meat of Freshly Slaughtered Cattle (FSC) is characterized by a very weak odor defined as slightly sweet, which could interfere in off-odor assessment during post-mortem inspection by an official veterinarian. Despite this, no information is reported in the literature on the volatiles which are emitted by FSC meat. Thus, this research aimed to study the volatile profile of raw cattle meat at different times within 24 h of slaughtering. Volatiles were analyzed and quantified using HS-SPME-GC-MS. γ-Butyrolactone, acetoin, and to a lesser extent, acid acetic were found to be the odor-active compounds of raw meat from freshly slaughtered cattle. Quantitative differences were observed up to 24 h; since the lowest levels of the odor-active compounds were reached between two and three hours from slaughtering, this period could be the most suitable for the post-mortem inspection process.

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing.

In the last decade, several preventive strategies were considered to mitigate the chemical hazard accumulation in food products. This work aimed to study the effect of different sugars on the development of the main chemical hazard in cookies. For this purpose, model biscuits prepared using sucrose, fructose, and glucose were baked at different temperatures (150, 170, and 190 °C) and for different times (from 5 to 45 min), and the levels of α-dicarbonyl compounds, such as 3-deoxyglucosone (3-DG), glyoxal (GO) and methylglyoxal (MGO), 5-hydroxymethylfurfural (HMF), and furanic aromatic compounds were monitored. The replacement of sucrose in the cookie recipes with monosaccharides had as a consequence the highest accumulation of 3-DG (200-600 times higher), MGO, HMF, and furanic volatile compounds, while the use of sucrose allowed for maintaining the 3-DG, MGO, and HMF levels at less than 10 mg/kg dry matter in cookies for the estimated optimal baking time. Moreover, cookies with sucrose were characterised in terms of volatile compounds, mainly in terms of lipid oxidation products, while cookies with fructose or glucose baked at the highest temperature were characterised almost exclusively by Maillard reaction products, confirming a faster development of this reaction during baking at the studied temperatures.

Phytochemical Constituents, Antioxidant Activity, and Toxicity Assessment of the Aerial Part Extracts from the Infraspecific Taxa of Matthiola fruticulosa (Brassicaceae) Endemic to Sicily.

In a project designed to investigate the specific and infraspecific taxa of Matthiola endemic to Sicily (Italy) as new potential sources of bioactive compounds in this work, the infraspecific taxa of Matthiola fruticulosa were studied, namely, subsp. fruticulosa and subsp. coronopifolia. HPLC-PDA/ESI-MS and SPME-GC/MS analyses of hydroalcoholic extracts obtained from the aerial parts of the two subspecies led to the detection of 51 phenolics and 61 volatile components, highlighting a quite different qualitative-quantitative profile. The antioxidant properties of the extracts were explored through in vitro methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power and Fe2+ chelating activity assays. The results of the antioxidant tests showed that the extracts possess a different antioxidant ability: particularly, the extract of M. fruticulosa subsp. fruticulosa exhibited higher radical scavenging activity than that of subsp. coronopifolia (IC50 = 1.25 ± 0.02 mg/mL and 2.86 ± 0.05 mg/mL), which in turn displayed better chelating properties (IC50 = 1.49 ± 0.01 mg/mL and 0.63 ± 0.01 mg/mL). Lastly, Artemia salina lethality bioassay was performed for toxicity assessment. The results of the bioassay showed lack of toxicity against brine shrimp larvae for both extracts. The data presented indicate the infraspecific taxa of M. fruticulosa as new and safe sources of antioxidant compounds.

Bioactivity of Different Chemotypes of Oregano Essential Oil against the Blowfly Calliphora vomitoria Vector of Foodborne Pathogens.

Blowflies play a substantial role as vectors of microorganisms, including human pathogens. The control of these insect pests is an important aspect of the prevention of foodborne diseases, which represent a significant public health threat worldwide. Among aromatic plants, spices essential oils (EOs) are the most suitable to protect food from insect pests. In this study, we determined the chemical composition of three oregano EOs and assessed their toxicity and deterrence to oviposition against the blowfly Calliphora vomitoria L. The chemical analyses showed that the EOs belonged to three chemotypes: one with a prevalence of carvacrol, the carvacrol chemotype (CC; carvacrol, 81.5%), and two with a prevalence of thymol, the thymol/p-cymene and thymol/γ-terpinene chemotypes (TCC and TTC; thymol, 43.8, and 36.7%, respectively). The bioassays showed that although all the three EOs chemotypes are able to exert a toxic activity against C. vomitoria adults (LD50 from 0.14 to 0.31 µL insect-1) and eggs (LC50 from 0.008 to 0.038 µL cm-2) as well as deter the oviposition (Oviposition Activity Index, OAI, from 0.40 ± 0.04 to 0.87 ± 0.02), the bioactivity of oregano EOs significantly varies among the chemotypes, with the thymol-rich EOs (TCC and TTC) overall demonstrating more effectiveness than the carvacrol-rich (CC) EO.

Aroma compounds in mini-watermelon fruits from different grafting combinations.

BACKGROUND: In recent years, mini-watermelons have increased in popularity. To maintain production and quality standards, various agronomic techniques have been applied. For the Cucurbitaceae family, grafting technique has been used to improve resistance to abiotic stresses, crop productivity and fruit qualitative characteristics. There is some previous literature on this matter, but no information on the influence of grafting on the aroma compounds of mini-watermelons is available. Hence, our research aimed to evaluate the effect of some rootstocks, which were selected on the basis of their tolerance to pathogens, on the quality of mini-watermelons, with particular attention to the volatile aroma compounds. RESULTS: Volatile aroma compounds were analysed using solid-phase microextraction-gas chromatography-mass spectrometry. The most represented compounds were C6 and C9 aldehydes and alcohols, which characterize the fruit aroma of the Cucurbitaceae family: (Z)-2-nonenal, (E,Z)-2,6-nonadienal, (Z)-3-nonen-1-ol and (Z,Z)-3,6-nonadien-1-ol were prevalent. Quantitative differences resulted in relation to the various selected rootstocks. Among these, the RS841 rootstock was found to be the most suitable for maintaining yield, quality parameters, sensory characteristics and volatile aroma compounds of mini-watermelon fruits. CONCLUSIONS: The results highlighted that the rootstock, as for other Cucurbitaceae varieties, influences fruit quality and plant yield also for the mini-water melon; the results show the importance of screening for rootstock/scion combinations in order to select a graft able to provide resistance to abiotic stresses, and at the same time improve yield and fruit quality. © 2019 Society of Chemical Industry.

Determination of furan and furan derivatives in baby food.

A Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) method was developed and validated for the simultaneous determination of furan, 2-methylfuran, 2-ethylfuran, 2-butylfuran, 2-pentylfuran, 2-acetylfuran, furfural and furfuryl alcohol in jarred baby food. The method was specific for the analytes. Good precision was obtained both in terms of intra-day repeatability (RSD ≤ 5.02) and inter-day precision (RSD ≤ 5.55%). The recovery values were between 98.42% and 99.8%. Linearity was established over two order of magnitude, and the achieved LODs and LOQs ranged between 0.018 and 0.035 ng/g and 0.060-0.117 ng/g, respectively, depending on the analyte. Finally, the method was successfully applied to investigate the content of furan and furan derivatives in several commercial baby food samples containing fruit or meat. The results showed that this simple, rapid and solvent free procedure could be used routinely for the analysis of baby food providing competent quantitative data functional to risk assessment.

Volatile emerging contaminants in melon fruits, analysed by HS-SPME-GC-MS.

The aim of this research was to develop and validate a headspace-solid phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for the determination of volatile emerging contaminants in fruit. The method showed good precision (RSD ≤ 14%) and satisfactory recoveries (99.1-101.7%) and LOD and LOQ values ranging between 0.011-0.033 µg kg-1 and 0.037-0.098 µg kg-1, respectively. The method was applied to investigate the content of volatile emerging contaminants in two varieties of melon fruit (Cucumis melo L.) cultivated adjoining high-risk areas. Glycol ethers, BHT, BHA and BTEX (benzene, toluene, ethylbenzene and xylene) were determined in melon fruit pulps for the first time, with different sensitivities depending on sample and variety. Although the amount of the volatile contaminants in the melon samples were in the order of µg kg-1, the safety of vegetable crops cultivated near risk areas should be more widely considered. The results showed that this accurate and reproducible method can be useful for routine safety control of fruits and vegetables.

Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents.

BACKGROUND: Defoliation is a cultural practice for crop management in grapevines and the benefits effects have been demonstrated. Here, the influence of 'early' leaf removal on the quality of Nero d'Avola wines was evaluated. Particular attention has been given to the volatile constituents responsible for the wine aroma but also to the total amount of polyphenolic compounds, anthocyanins and flavonoids. RESULTS: 'Early' defoliation was manually applied and compared with non-defoliated controls. The grapes were harvested at two different ripening times following their technological and phenolic maturity. Statistical quantitative differences occurred among the samples from the four trials (defoliated and control samples, both at two ripening times). Both the time of harvest and the vine leaf removal determined variation in the wine composition. A large number of volatile constituents were identified and quantified; the odour activity values (OAVs) were calculated. Basal leaf removal reduced pH and increased titratable acidity, total amount of anthocyanins, flavonoids, polyphenols and colour intensity in the wines from the first harvest. Results showed the increase of fermentation and varietal aromas in the defoliated wines from the first harvest. Limited differences occurred between the wines from defoliated and control vines relative to the second harvest. Principal components analysis, which was applied to compounds with OAVs ≥ 0.5, allowed the different compounds to be distinguished. CONCLUSION: 'Early' leaf removal can lead to a positive effect on the quality of Nero d'Avola under the environmental conditions in which the present study was undertaken but particular attention has to be given to the time of grape harvest. The results also demonstrate that 'early' defoliation can be applied to improve wine quality in the Mediterranean region, where there is a concentration of rainfall during winter, and nearly arid conditions and high temperatures during the summer.

Maiorchino Cheese: Physico-Chemical, Hygienic and Safety Characteristics.

This study assessed the physical, chemical, and microbiological characteristics of traditional Maiorchino cheese (Italy) made from raw ewe's milk or from a mixture with goat's milk. Cheese samples from the same batch were analyzed after 20 days and 6, 8, 12, 17 and 24 months of ripening. A decrease in moisture level lead to progressive total solids concentration (fat, total nitrogen, total solids and chloride) during ripening. Aw values decreased from 0.97 (day 20) to 0.85 (month 24), while pH increased from 4.99 to 5.41 (6 months) followed a by reduction until 4.85 (month 24). In samples analysed 20 days after cheesemaking, aerobic mesophilic count was 1.8•107 CFU/g, Enterobacteriaceae were 2.7•106 CFU/g, Staphylococcus spp. were 1.8•104 CFU/g, and yeasts 4.5•105 CFU/g. Sulphite reducing bacteria were not found. Lactic bacteria count at 30°C (LAB30) and 42°C (LAB42) was about 108 CFU/g (day 20); LAB30 reduced until month 8; LAB 42 reduced until month 12; both were not detectable at months 17 and 24. Cheese-making process does not consider commercial starter cultures and LAB group is heterogeneous because of its natural microflora. Yeasts were considered as typical microflora of Maiorchino. Volatile compounds were examined at 6, 12 and 24 months of ripening; 54 components were identified. Statistical analysis showed that the seasoning period of 12 months was the best for Maiorchino flavour attributes. The characterisation of Maiorchino traditional cheese may be considered as significant for this old traditional product, with the aim of obtaining the PDO certification.

Biodiversity of indigenous Saccharomyces populations from old wineries of south-eastern Sicily (Italy): preservation and economic potential.

In recent years, the preservation of biodiversity has become an important issue. Despite much public discussion, however, current practices in the food industry seldom take account of its potential economic importance: on the contrary, the introduction of industrialized agriculture practices over large areas has often resulted in a dramatic reduction in biodiversity.In this paper, we report on the remarkable degree of biodiversity in the wine yeast populations naturally present in a small area of Sicily (Italy) where traditional (non-industrial) winery practices are still in place. Out of more than 900 Saccharomyces yeast isolates recovered from late spontaneous fermentations, we detected at least 209 strains. Most interestingly, when evaluated at the fermentation and technological level, a number of isolates were found to be superior to industrial yeast strains. Out of a selected group, isolates from two strains were used for experimental fermentations in a winery environment and the quality of the wines produced was assessed at the technological, quality and sensory levels. Given that the characteristics of the wines produced were found to be industrially appealing, the study demonstrated the economic potential of preserving the patrimony of Sicilian yeast biodiversity and highlighted the importance of maintaining traditional wine making practices.

Migration of mineral oil from party plates of recycled paperboard into foods: 1. Is recycled paperboard fit for the purpose? 2. Adequate testing procedure.

Party plates made of recycled paperboard with a polyolefin film on the food contact surface (more often polypropylene than polyethylene) were tested for migration of mineral oil into various foods applying reasonable worst case conditions. The worst case was identified as a slice of fried meat placed onto the plate while hot and allowed to cool for 1 h. As it caused the acceptable daily intake (ADI) specified by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) to be exceeded, it is concluded that recycled paperboard is generally acceptable for party plates only when separated from the food by a functional barrier. Migration data obtained with oil as simulant at 70°C was compared to the migration into foods. A contact time of 30 min was found to reasonably cover the worst case determined in food.

The leaf volatile constituents of Isatis tinctoria by Solid-Phase Microextraction and Gas chromatography/Mass Spectrometry.

The leaf volatile constituents of Isatis tinctoria L. (Brassicaceae) have been studied by Solid-Phase Microextraction and Gas chromatography/Mass Spectrometry (SPME/GC-MS). Seventy components were fully characterized by mass spectra, linear retention indices, and injection of standards; the average composition (ppm) as single components and classes of substances is reported. Aliphatic hydrocarbons, acids, alcohols, aldehydes and esters, aromatic aldehydes, esters and ethers, furans, isothiocyanates and thiocyanates, sulfurated compounds, nitriles, terpenes and sesquiterpenes were identified. Leaf volatiles in Isatis tinctoria L. were characterized by a high amount of isothiocyanates which accounted for about 40 % of the total volatile fraction. Isothiocyanates are important and characteristic flavour compounds in Brassica vegetables and the cancer chemo-protective attributes are recently responsible for their growing interest.

Essential oil composition of Citrus meyerii Y. Tan. and Citrus medica L. cv. Diamante and their lemon hybrids.

In this paper we report the volatile fraction composition of Citrus meyerii Y. Tan. and Citrus medica L. cv. Diamante and two new lemon hybrids obtained by cross-breeding them with the tetraploid Citrus limon Burm. cv. Cavone. Both parent and hybrid oils were laboratory-extracted from the peel fruits and analyzed by HRGC-MS and HRGC-FID. Sixty-three components were fully characterized by mass spectra, linear retention indices, and injection of standards. The average composition as single components for all the oils analyzed is reported. Moreover, the data obtained were statistically analyzed. Since limonene is by far the main component of all the essential oils examined, analysis of variance and multivariate analysis gave interesting information on the similarities and differences between the oils analyzed. The new hybrid oils analyzed have potential commercial value because they could be an acceptable alternative to the valuable lemon oil.

Effects of rootstock on the composition of bergamot (Citrus bergamia Risso et Poiteau) essential oil.

This paper reports the composition of bergamot oils obtained from plants grafted on the following rootstocks: sour orange, Carrizo citrange, trifoliate orange, Alemow, Volkamerian lemon, and Troyer citrange. The aim of this study is to evaluate the possibility of using rootstocks other than sour orange, checking their effect on the composition of the essential oil. Results are reported for analysis of 203 bergamot oils during the years 1997-1998, 1998-1999, and 1999-2000. The oils were analyzed by HRGC and HRGC/MS; 78 components were identified, and the results were in agreement with those reported in the literature for the Calabrian bergamot oils obtained from industry. Because of the quality of their essential oils, Alemow and Volkamerian lemon can be considered as substitutes for sour orange rootstocks.