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
Candied fruit pancakes. Candied fruit Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for a year. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage