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.
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Wyllie et al. (1990) studied this question.
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