The essential oil of citrus fruit contains components pleasant sensory characteristics that are appreciated in food,
pharmaceutical, and cosmetics industries. In the case of sweet lime ( Citrus limetta
Risso), is necessary to characterize the
essential oil components, to identify potential uses of this fruit. The essential oil of sweet lime was obtained from lime
flavedo in four different maturation stages. Steam distillation was employed and then compared with hexane extraction.
The identification of the components in the essential oil was carried out by gas chromatography and mass spectrometry. A
total of 46 components were found in the essence of lime, among which the highest concentration of compounds present
were aldehydes such as limonene. Linalool, sabinene, and bergamol were more abundant than in other varieties. The
best extraction method was steam distillation, and the concentrations in stage III from the main terpenic portion were
d-limonene with 74.4%, bergamol with 8.23%, and β-pinene with 7.62%.