Volatile Components of the Fruit of Pistacia Lentiscus

Volatile Components of the Fruit of Pistacia Lentiscus

ABSTRACT The volatile components from the fruit of the Pistacia lentiscus tree were analyzed by capillary gas chromatography (CGC) and CGC‐mass spectrometry. The major components were the monoterpenes α‐pinene, β‐pinene, myrcene and limonene. Several sesquiterpenes, aliphatic esters, ketones, and ph...

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Veröffentlicht in:Journal of food science 1990-09, Vol.55 (5), p.1325-1326
Hauptverfasser: WYLLIE, S. GRANT, BROPHY, JOSEPH J., SARAFIS, VASSILIOS, HOBBS, MICHAEL
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Flowers & plants
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Pistacia lentiscus
Trees
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Zusammenfassung:ABSTRACT The volatile components from the fruit of the Pistacia lentiscus tree were analyzed by capillary gas chromatography (CGC) and CGC‐mass spectrometry. The major components were the monoterpenes α‐pinene, β‐pinene, myrcene and limonene. Several sesquiterpenes, aliphatic esters, ketones, and phenolic compounds such as thymol and carvacrol were also identified.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1990.tb03926.x