Bergamot essential oil and furanocoumarins. The main compounds in the oil are limonene, linalyl acetate, linalool, γ-terpinene and β-pinene, and in smaller quantities geranial and β-bisabolene. The main non-volatile compounds are coumarins (citropten, 5-geranyloxy-7-methoxycoumarin) and furanocoumarins (bergapten, bergamottin). The bergamot essential oil is particularly subject to adulteration being an essential oil produced in relatively small quantities. Generally adulteration is to "cut" the oil, i.e. adding distilled essences of poor quality and low cost, for example of bitter orange and bergamot mint and/or mixtures of terpenes, natural or synthetic, or "reconstruct" the essence from synthetic chemicals, coloring it with chlorophyll. Worldwide, each year, around
Fruit preserves specifies that the quantity of fruit juice or aqueous extracts used to make 1,000 grams of finished product must not be less than that laid down for the manufacture of extra jam. Fruit preserves Fruit preserves are preparations of fruits, vegetables and sugar, often stored in glass jam jars. Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot, and savory preserves, such as those made from tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; jams, jellies, and marmalades are all examples