Essential oil composition of fresh and osmotically dehydrated galgal peels

A study was conducted to determine the aroma constituents of fresh and osmo tically dehydrated galgal peels, vis-a-vis their suitability for the prepar ation of candies. The results indicated that osmotic dehydration of Citrus galgal peel provided candies of high quality without affecting the natural aroma constituents and organoleptic properties. The product retained its or iginal colour, texture and flavour for a minimum period of one year. No maj or changes were observed in the quality and quantity of the oils obtained f rom the fresh and processed peels, as probably sugar encapsulated the oil g lands. The technique would help fruits to be stored for a longer period, wh ile maintaining its flavour and nutritional characteristics.