“…S. chinensis fruits contain about 1.5% sugars (polysaccharides and monosaccharides; glucose, fructose, galactose, and arabinose), tannins (hydrolysable, e.g., gallic acid esters, and condensed, e.g., proanthocyanidins and catechol-type tannins), color substances (mainly anthocyanins), and about 3% essential oils, with sesquiterpenes as the dominant compounds [6]. α-Bergamotene, β-chamigrene, β-himachalene, and ylangene are the main components of essential oils (about 75%), whereas oxygenated sesquiterpenes, monoterpenes, and oxygenated monoterpenes comprise the smaller part (about 5%) [6].…”