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<Articles><Article><Journal><PublisherName></PublisherName><JournalTitle>Journal of Research in Medical Sciences</JournalTitle><Issn>1735-1995</Issn><Volume>5</Volume><Issue>4</Issue><PubDate PubStatus="epublish"><Year>2000</Year><Month>12</Month><Day>01</Day></PubDate></Journal><title locale="en_US">STUDY OF THE FLAVOUR PROFILES OF THE FRUITS AND TERMINAL BRANCHLETS OF PLATYCLADUS ORIENTALIS (L.) FRANCO</title><FirstPage>3547</FirstPage><LastPage>3547</LastPage><Language>EN</Language><AuthorList><Author><affiliation locale="en_US">Department of Pharmacognosy, Faculty of Pharmacy, Isfahan University of Medical Sciences and Health Services, Isfahan</affiliation></Author><Author/></AuthorList><History><PubDate PubStatus="received"><Year>2000</Year><Month>12</Month><Day>01</Day></PubDate><PubDate PubStatus="accepted"><Year>2009</Year><Month>04</Month><Day>16</Day></PubDate></History><abstract locale="en_US">Background. Platycladus orientalis (L.) Franco, is a native plant growing wild in Iran.&#13;
Methods. The essential oils of fresh fruits and terminal branch lets with adherent leaves of this plant were obtained by means of steam distillation method and analysed by GC-MS.&#13;
Results and Discussion. Eighty components were identified in the investigated essential oils. The essential oil obtained from the branchlets of this plant contained 21 monoterpenoids, 28 sesquiterpenoids and 3 diterpenoids, while the essential oil of the fruits contianed 27 monoterpenoids, 12 sesquiterpenoids and 3 diterpenoids. The major constituent of both oils was ?-3-Carene</abstract><web_url>http://jrms.mui.ac.ir/index.php/jrms/article/view/3547</web_url></Article></Articles>
