Table 2. Chemical components of the OVEO determined by GC–MS.

No.	Retention time (min)	Compound	Molecular formula	Area (%)a
1.	3.574	Butyl acetate	C6H12O2	0.04
2.	4.106	Diacetone alcohol	C6H12O2	0.16
3.	5.777	2-butoxyethanol	C6H14O2	0.03
4.	6.532	α-thujene	C10H16	0.01
5.	6.789	α-pinene	C10H16	0.07
6	7.384	Camphene	C10H16	0.02
7	8.649	β-pinene	C10H16	0.21
8	9.404	β-myrcene	C10H16	0.07
9	10.835	α-terpinene	C10H16	0.04
10	11.338	1-methyl-2-propan-2-ylbenzene	C10H14	1.36
11	11.590	(4R)-limonene	C10H16	0.34
12	11.756	1,8-cineole	C10H18O	0.12
13	13.038	(E)-β-ocimene	C10H16	0.02
14	13.713	γ-terpinene	C10H16	0.10
15	38.381	Thymol	C10H14O	2.39
16	39.903	Carvacrol	C10H14O	89.98
17	46.283	α-copaene	C15H24	0.08
18	50.803	(-)-β-caryophyllene	C15H24	3.34
19	54.071	(1E,4E,8E)-α-humulene	C15H24	1.38
20	61.521	β-cadinene	C15H24	0.18
21	66.596	(-)-Caryophyllene oxide	C15H24O	0.07

Note:

^aRelative proportions of EO constituents.