# Effect of Organic and Conventional Production on the Quality of Lemon \"Fino 49\"
## 3 Results and Discussion
### Volatile Compounds  
A few years ago, the essential oil of lemons was studied solely due to its flavor and aroma, seeking to supplement other foods with it. This situation is changing and essential oils are gaining interest [20]. A total of thirty-two volatile compounds were identified in the volatile profile of lemon juice under study (Table 5) and thirty-four compounds were identified in the lemon skin oils samples (Table 6). In the lemon juice samples, the three most abundant compounds were limonene (1310 and 1086 mg L\({}^{-1}\), organic and conventional, respectively), \(\gamma\)-terpinene (252.85 and 188.49 mg L\({}^{-1}\), organic and conventional, respectively) and \(\alpha\)-terpine (198.45 and 143.26 mg L\({}^{-1}\), organic and conventional, respectively). On the other hand, the major compounds in the essential oil of the skin were limonene (15,893 and 16,953 mg L\({}^{-1}\), organic and conventional, respectively), \(\beta\)-myrcrene (3060 and 2911 mg L\({}^{-1}\), organic and conventional, respectively) and \(\gamma\)-terpinene (2073 and 1797 mg L\({}^{-1}\), organic and conventional, respectively). These compounds have a marked aroma of grape, fruity, peach, lemon, orange, citrus and herbaceous [52] which gives a complex and attractive odor and aroma to this fruit. Of course, as expected, the concentration of the volatile compounds detected was much lower in the juice than in the essential oil. In general, it can be observed how, both in the juice and in the essential oil, organically grown lemons have a higher concentration of key aromatic compounds, except for limonene in the essential oil, which was higher in the conventional samples. The results show that the content of volatile compounds present, both in the juice and in the essential oil of the skin, is slightly influenced by agronomic practices during its cultivation. Results obtained for limonene and \(\gamma\)-terpinene in the essential oil of the two lemon samples were similar to those reported by [PERSON], [PERSON], [PERSON], [PERSON], [PERSON] and [PERSON] [20] and [PERSON], [PERSON] and [PERSON] [22], while our samples presented a higher concentration of \(\beta\)-myrcrene. These differences may be due, among other factors, to the essential oil extraction methods used [53]. On the other hand, [PERSON], [PERSON], [PERSON], [PERSON], [PERSON] and [PERSON] [18] obtained similar results for all the compounds detected in the essential oil in \"Fino\" and Verna lemon varieties. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline  & \({}^{\circ}\)**Brix** & **pH** & **TA** & **Malic** & **Citric** & **Succinic** & **Glucose** & **Fructose** \\ \hline Conventional & 9.77 a & 2.94 & 64.39 a & 0.48 a & 6.04 a & 0.65 a & 10.67 a & 5.50 a \\ Organic & 8.77 b & 2.91 & 57.27 b & 0.27 b & 5.45 b & 0.56 b & 9.49 b & 4.93 b \\ \hline ANOVA & ** & NS & ** & *** & *** & ** & *** & ** \\ \hline \end{tabular}  
* NS: not significant at \(p>\) 0.05, ** and **: significant at \(p<\) 0.01 and 0.001, respectively. Values followed by different letters, within the same column, were significantly different (\(p<\) 0.05).  
\end{table} 
Table 4: Total soluble solids (\({}^{\circ}\)Brix), pH, total titratable acidity (TA; g citric acid L\({}^{-1}\)), organic acids (g L\({}^{-1}\)) and sugars (g L\({}^{-1}\)) of lemon \"Fino 49\({}^{\circ}\) cultivated under organic and conventional farming.