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Plant Compounds of Pistacia vera , the Pistachio

Kingdom:  Plantae
Class:  Magnoliopsida
Order:  Sapindales
Family:  Anacardiaceae
Genus:  Pistacia
Author:  Linnaeus
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Bedoukain RussellIPM

Compounds:

K�smenoglu  1995 
 
        1,3-p-menthadien-7-al  0.01 Relative ratio of the component   Gaziantep, Turkey  fruit, hull 
        14Hy  0.01 Relative ratio of the component      
        15Hy  0.11 Relative ratio of the component      
        16Hy  0.04 Relative ratio of the component      
        17Hy  0.02 Relative ratio of the component      
        1me-pyrrole  0.14 Relative ratio of the component      
        2-carene  0.41 Relative ratio of the component      
        2-pentylfuran  0.02 Relative ratio of the component      
        2-p-tolylpropene  1.13 Relative ratio of the component      
        3-carene  3.97 Relative ratio of the component      
        9Ald  0.1 Relative ratio of the component      
        alpha-fenchene  0.34 Relative ratio of the component      
        alpha-phellandrene  0.63 Relative ratio of the component      
        alpha-pinene  54.4 Relative ratio of the component      
        alpha-terpinene  0.66 Relative ratio of the component      
        alpha-terpineol  0.6 Relative ratio of the component      
        alpha-terpinolene  18.91 Relative ratio of the component      
        beta-phellandrene  0.21 Relative ratio of the component      
        beta-pinene  0.77 Relative ratio of the component      
        borneol  0.6 Relative ratio of the component      
        bornyl acetate  1.17 Relative ratio of the component      
        camphene  3.2 Relative ratio of the component      
        camphene hydrate  0.08 Relative ratio of the component      
        camphor  0.09 Relative ratio of the component      
        carvacrol  0.01 Relative ratio of the component      
        cis-beta-ocimene  0.18 Relative ratio of the component      
        cis-carvyl acetate  0.01 Relative ratio of the component      
        citronellyl acetate  0.01 Relative ratio of the component      
        delta-cadinene  0.02 Relative ratio of the component      
        E,Z-cosmene  0.26 Relative ratio of the component      
        E-longipinene  0.07 Relative ratio of the component      
        fenchone  0.02 Relative ratio of the component      
        gamma-terpinene  0.52 Relative ratio of the component      
        limonene  6.62 Relative ratio of the component      
        linalool  0.03 Relative ratio of the component      
        menthone  0.01 Relative ratio of the component      
        myrcene  1 Relative ratio of the component      
        myrtenal  0.04 Relative ratio of the component      
        naphthalene  0.11 Relative ratio of the component      
        neral  0.48 Relative ratio of the component      
        neryl acetone  0.02 Relative ratio of the component      
        p-cymen-8-ol  0.17 Relative ratio of the component      
        p-cymene  0.36 Relative ratio of the component      
        perillene  0.01 Relative ratio of the component      
        piperitenone  0.01 Relative ratio of the component      
        piperitone  0.2 Relative ratio of the component      
        pseudolimonene  0.01 Relative ratio of the component      
        sabinene  0.01 Relative ratio of the component      
        terpinen-4-ol  0.11 Relative ratio of the component      
        thymol  0.04 Relative ratio of the component      
        trans-beta-ocimene  0.43 Relative ratio of the component      
        tricyclene  0.39 Relative ratio of the component      
        Z2-9Ald  0.01 Relative ratio of the component      
        Z-tagetone  0.08 Relative ratio of the component      
 
Reference(s):

K�smenoglu, S., Baser, K.H.C., and �zek, T. 1995. Constituents of the essential oil from the hulls of Pistacia vera L. J. Essent. Oil Res. 7(4):441-442.
 
 
Citation: El-Sayed AM 2025. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2025 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 22-January-2025