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The essential oils from ripe fruit peel and leaf of Zanthox3lum piperitum DC were extracted by gas co-distillation method and analyzed by gas chromatography/mass spectrometry (GC/MS) and retention index matching. The experimental results revealed the presence of over 100 volatile components. Major components were 1,8-cineol (25.47%), limonene (11.91%), geranyl acetate (9.01%), myrcene (6.15%) in fruit peel and citronella) (23.11%), 1,8-cineol (18.38%), citronellol (6.04%) in leaf. Among the components identified were the following; in fruit peel, a-pinene and 13 hydrocarbons, linalool and 8 alcohols, citronella) and 3 aldehydes, carvone and 2 ketones, methyl salicylate and 7 esters, and 1,8-cineol and 3 oxides, and in leaf, a-pinene and 7 hydrocarbons, linalool and 7 alcohols, citronellyl acetate and 5 esters, citronella) and 1 aldehyde, carvone, and 1,8-cineol and 1 oxide.
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