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--- pistacia_terebinthus_l [2016/07/13 20:35] – andreas
+++ pistacia_terebinthus_l [2016/07/14 12:55] (aktuell) – andreas
@@ Zeile 10: / Zeile 10: @@
 "The essential oil contents (dry weight basis) of young shoots, flowers, unripe and ripe fruits of the turpentine tree (Pistacia terebinthus L) were determined as 0.74, 0.70, 0.54 and 0.73% respectively. The main components identified by GC/MS analysis (the identified components represents 90.7, 96.1, 98.0 and 99.0% of the respective oils) were limonene (3.0, 9.4, 34.2 and 32.8%), α-pinene (5.3, 12.4, 15.6 and 5.3%), β-pinene (1.4, 8.0, 11.5 and 22.5%) and germacrene D (trace, 19.9, 3.5 and 4.6%). Minor qualitative and major quantitative variations in some compounds of the analysed oils were determined with respect to the different parts of the turpentine tree." \\
 [Comparative essential oil composition of various parts of the turpentine tree (Pistacia terebinthus L) growing wild in Turkey., Couladis, M., Özcan, M., Tzakou, O., Akgül, A., Journal of the Science of Food and Agriculture, Vol.83(2), 2003, 136-138]
+The ripe fruits of Pistacia terebinthus L. subsp. palaestina (Boiss.) Engl.  (Pistacia palaestina Boiss.) are used largely in the Middle East as a component of [[https://en.wikipedia.org/wiki/Za%27atar|Zaatar]], a spice mixture with thyme, oregano, marjoram, toasted sesame seeds, dried sumac, and salt. Hydrodistilled essential oil of the ripe fruits was rich in (E)-ocimene (33.8%), (Z)-ocimene (13.0%), and sabinene (24.1%). Other main constituents were α-pinene (6.5%), β-pinene (3.6%), myrcene (1.2%), limonene (4.1%), nonanal (1.1%), terpinen-4-ol (1.3%), and germacrene D (3.0%). Minor components were α-thujene (0.8%), camphene (0.4%), α-terpinene (0.5%), p-cymene (0.5%), α-terpineol (0.4%), isobornyl acetate (0.5%), α-terpinyl acetate (0.6%), γ-muurolene (0.5%), and bicyclogermacrene (0.3%) e.g.\\
+[Composition of the essential oil of leaves, galls, and ripe and unripe fruits of Jordanian Pistacia palaestina Boiss., Flamini, G., Bader, A., Cioni, P.L., Katbeh-Bader, A., Morelli, I., Journal of agricultural and food chemistry, 52(3), 2004, 572-576]
 The very attractive (fresh-green citric with piny nuances) scent of touched P.terebinthus leaves is not as rich in α-pinene (15%) as the leaf extract (73%). Headspace GC-MS showed limonene (61%) as main constituent, with neral, geranial, (Z)-3-hexenol and (Z)-3-hexenyl acetate as olfactory important components. \\