The composition of laurel berry fat produced in Turkey was studied by gas chromatography and mass spectrometry. Of the 20 fatty acids occurring in acidic fraction lauric acid (54.2%), oleic acid (15.1%) and linoleic acid (17.2%) were found to be dominating constituents. Some minor components identified in the unsaponifiable fraction, i. e. undecanone, α‐terpineol, terpinyl acetate, β‐elemene, and β‐sitosterol, have not previously been reported in laurel berry fat.
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Hafızoğlu et al. (1993) studied this question.
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