Jamun fruit
-
CAS mumber
-
Botanical
Syzygium cumini L., fam. Myrtaceae
GC-MS Analysis
Vijayanand, P., Jagan Mohan Rao, L., and Narasimham, P.,, Volatile flavour components of jamun fruit (Syzygium cumini L), Flavour Fragr. J. 2001, Vol. 16, 47-49
| Compound | CAS | DB5 | Carbowax | Proportion |
|---|---|---|---|---|
| (Z)-beta-Ocimene | 3338-55-4 | 1038.86 | 1235.14 | 29.95% |
| (E)-beta-Ocimene | 3779-61-1 | 1049.0 | 1250.14 | 23.03% |
| Myrcene | 123-35-3 | 990.57 | 1161.14 | 6.99% |
| alpha-Terpineol | 98-55-5 | 1191.71 | 1693.43 | 6.46% |
| alpha-Pinene | 80-56-8 | 940.0 | 1020.71 | 4.56% |
| beta-Caryophyllene | 87-44-5 | 1427.14 | 1595.57 | 4.22% |
| beta-Pinene | 127-91-3 | 979.0 | 1113.0 | 4.1% |
| alpha-Humulene | 6753-98-6 | 1461.43 | 1668.0 | 4.09% |
| (Z)-beta-Farnesene | 28973-97-9 | 1453.4 | 1663.6 | 3.79% |
| Hexadecanoic acid | 57-10-3 | 1965.43 | 2911.29 | 1.94% |
| Globulol | 489-41-8 | 1589.71 | 2081.43 | 1.54% |
| (E,E)-alpha-Farnesene | 502-61-4 | 1508.14 | 1753.71 | 1.03% |
| beta-Bisabolol | 15352-77-9 | 1670.0 | 2045.4 | 0.9% |
| (Z)-Nerolidol | 3790-78-1 | 1542.25 | 1993.17 | 0.85% |
| Linalool | 78-70-6 | 1101.14 | 1548.57 | 0.67% |
| Terpinolene | 586-62-9 | 1089.43 | 1286.14 | 0.65% |
| Torreyol | 19435-97-3 | 1647.43 | 2179.6 | 0.6% |
| Dihydrocarvyl acetate | 20777-49-5 | 1331.0 | 1670.0 | 0.39% |
| Geranyl butyrate | 106-29-6 | 1558.0 | 1881.0 | 0.38% |
| Ledol | 577-27-5 | 1623.0 | 2052.43 | 0.34% |
| cis-Dihydrocarvone | 3792-53-8 | 1197.57 | 1611.67 | 0.33% |
| Widdrol | 6892-80-4 | 1618.0 | 2144.0 | 0.33% |
| Terpinen-4-ol | 562-74-3 | 1180.57 | 1600.14 | 0.31% |
| beta-Eudesmol | 473-15-4 | 1647.86 | 2243.86 | 0.27% |
| gamma-Decalactone | 706-14-9 | 1474.8 | 2122.71 | 0.27% |
| (Z,Z)-alpha-Farnesene | 28973-99-1 | 1733.0 | 0.26% | Total | 98.25% |