Tamarix is native to Eurasia, plus the northern and southern territories of Africa, with some species being introduced into America and Oceania. They are usually found in arid, desertic or subdesertic areas, often on saline or subsaline soils, under Mediterranean, Temperate or Subtropical climates. The genus is renowned by its complex taxonomy, which has usually based on rather variable or unstable characters, which led to contrasting taxonomic treatments. As part of the taxonomic revision of Tamarix undertaken by the authors, nine names (i.e., T. africana, T. bounopoea, T. malenconiana, T. muluyana, T. tenuifolia, T. tingitana, T. trabutii, T. valdesquamigera, and T. weyleri) published from material collected in the southwestern parts of the Mediterranean basin are taxonomically and nomenclaturally discussed after analysing their original and/or type material. Seven intended holotypes are corrected here to lectotypes; one epitype is designated for T. africana to warrant current use of the name; and one isotype, 27 isolectotypes and 11 syntypes are also identified for the studied names. Further, the taxonomic identity of all names and their eventual synonymic placement are accordingly discussed.

The present study comprises the second part of our previous work that dealt mainly with the phytochemical and physicochemical characterization of green coffee, clove, cinnamon/clove and nutmeg ethanolic extracts of grape origin. In the present study, we focused on producing a discriminating model concerning green coffee, clove, cinnamon, cinnamon and clove, and nutmeg fine powders based on multivariate analysis of variance and supervised learning on data of volatile compounds analysis, carried out with solid phase dynamic extraction in combination with gas chromatography/mass spectrometry. Results showed that 7 volatile compounds namely ethylene, methanol, 3-methylpentane, ethyl acetate, 9-hexadecen-1-ol, toluene, and methyl acetate could differentiate the investigated samples resulting in a 100% classification rate using the cross-validation method of linear discriminant analysis. Results were further confirmed using partial least squares regression analysis. The study contributes to the typification of green coffee, cinnamon, clove, cinnamon and clove and nutmeg, based on selected volatile compounds, and provides further support to the literature by means of possible adulteration given the statistical models developed.