Tamarind 1 dried fruit
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Số CAS
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Thực vật
Tamarindus indica L., fam. Leguminosae
Phân tích GC-MS
Zhang, Y., Ho, C.-T., and Khurana, A.L., Volatile Flavor Components of Tamarind (Tamarindus indica L.) (dried fruit volatile constituents), J. Ess. Oil Res., Vol. 2, 197-198 (July/Aug. 1990)
| Hợp chất | CAS | DB5 | Carbowax | Tỷ lệ |
|---|---|---|---|---|
| Furfural | 98-01-1 | 829.2 | 1462.14 | 72.39% |
| 5-Methyl-2(3H)-furanone | 591-12-8 | 1430.0 | 6.24% | |
| Phenylacetaldehyde | 122-78-1 | 1047.14 | 1646.43 | 5.95% |
| 5-Methylfurfural | 620-02-0 | 962.0 | 1570.71 | 5.06% |
| Isopropyl vinyl ether | 926-65-8 | 4.58% | ||
| 2-Methylbutanal | 96-17-3 | 658.25 | 915.33 | 1.61% |
| 2-Acetylfuran | 1192-62-7 | 910.0 | 1498.57 | 0.72% |
| Pyrrole | 109-97-7 | 762.0 | 0.5% | |
| 2-Methyltetrahydrofuran-3-one | 3188-00-9 | 1245.0 | 0.44% | |
| Isomaltol | 3420-59-5 | 0.38% | ||
| 2,3-Pentanedione | 600-14-6 | 700.0 | 1044.14 | 0.26% |
| 2-Methylfuran | 534-22-5 | 614.0 | 866.0 | 0.24% |
| 4H-Pyran-4-one | 108-97-4 | 0.19% | ||
| 1-(2-Furanyl)-1,2-propanedione | 1438-92-2 | 1340.0 | 0.19% | |
| N-Methyl pyrrole | 96-54-8 | 750.0 | 1139.0 | 0.16% |
| Octanal | 124-13-0 | 1002.43 | 1287.71 | 0.14% |
| Octanoic acid | 124-07-2 | 1185.8 | 2053.57 | 0.13% |
| Nonanal | 124-19-6 | 1104.0 | 1391.71 | 0.12% |
| 5-Methyl-1H-pyrrole-2-carboxaldehyde | 1192-79-6 | 0.12% | ||
| Phenol | 108-95-2 | 976.0 | 1988.14 | 0.1% |
| 2,3-Dimethylpyrazine | 5910-89-4 | 910.0 | 1320.67 | 0.1% |
| Methional | 3268-49-3 | 908.0 | 1450.0 | 0.1% |
| alpha-Terpineol | 98-55-5 | 1191.71 | 1693.43 | 0.06% |
| Methyl salicylate | 119-36-8 | 1192.29 | 1772.29 | 0.06% |
| 3-Penten-2-one | 625-33-2 | 1099.0 | 0.05% | |
| 4-Penten-2-one | 13891-87-7 | 0.05% | ||
| 3,5-Dimethylphenol | 108-68-9 | 0.05% | ||
| Methyl 2-furoate | 611-13-2 | 1568.33 | 0.01% | Tổng | 100.0% |