The essential oil of Pistacia, vera L. at various temperatures of direct thermal desorption using comprehensive gas chromatography coupled with time-of-flight mass spectrometry

Research output: Contribution to journalArticlepeer-review


The essential oil obtained from the hulls of Pistacia vera fruits using direct thermal desorption was resolved using comprehensive gas chromatography (GCxGC) coupled with time-of-flight mass spectrometry (TOF-MS). A range of temperatures (100, 150, 200, 250 degreesC) for thermal desorption were applied to extract volatile organic compounds from around 10mg of raw sample. Although different species profiles were produced at each temperature (notably browning products above 200 degreesC), alpha-pinene and (Z)-alpha-terpineol were found to be the major components at all temperatures studied. The number of compounds observed increased with increasing temperature. A temperature of 150 degreesC is recommended as optimum for the direct thermal desorption of volatiles from matrices such as fruit hulls. The GCxGC separation chromatographically resolved several hundred components which when coupled for detection with TOF-MS gave high probability identifications for around 100 compounds. The comprehensive separation also separated a number of components which remained unresolved on a single GC column, such as camphene with butyrolactone and dodecane with p-cymene.

Original languageEnglish
Pages (from-to)79-83
Number of pages5
Issue number1-2
Publication statusPublished - Jul 2004


  • gas chromatography
  • time-of-flight mass spectrometry
  • direct thermal desorption
  • essential oil
  • Pistacia vera
  • GC X GC
  • BEEF
  • MS

Cite this