Table 2. Relative percentile (%) of the 10 classes of volatile compounds detected in fresh and roasted R. coriaria fruit (sumac) from three Middle East sites as analyzed using SPME-GC–MS.
| No. of volatile constituents | Class | Fresh sumac | Roasted sumac | ||
|---|---|---|---|---|---|
| Egypt | Jordan | Palestine | Palestine | ||
| Average (%) | |||||
| 4 | Total alcohols | 4.15 | 2.46 | 0.93 | 0.51 |
| 2 | Total aromatics | 0.20 | 16.56 | 1.08 | 0.03 |
| 6 | Total esters | 1.54 | 0.39 | 0.09 | 0.68 |
| 3 | Total ethers | 6.17 | 1.17 | 2.62 | 0.72 |
| 8 | Total furan/aldehyde | 3.99 | 6.17 | 3.49 | 58.2 |
| 1 | Total hydrocarbons | 0 | 0.03 | 0 | 0 |
| 7 | Total ketones | 2.30 | 1.21 | 1.26 | 6.14 |
| 16 | Total monoterpene Hydrocarbons | 34.33 | 17.33 | 30.3 | 5.51 |
| 1 | Total oxide | 7.27 | 3.25 | 2.23 | 0.53 |
| 26 | Total sesquiterpene hydrocarbon | 40.06 | 51.44 | 58 | 27.7 |