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Plant Compounds of Tamarindus indica , the Tamarind

Kingdom:  Plantae
Class:  Magnoliopsida
Order:  Fabales
Family:  Fabaceae
Genus:  Tamarindus
Author:  Linnaeus
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Bedoukain RussellIPM

Compounds:

Sagrero-Nieves  1994 
 
        18Hy  0.15 ¦Relative ratio of the component¦   Redland Bay, Queensland, Australia  fruit 
        alpha-caryophyllene  2 ¦Relative ratio of the component¦      
        alpha-copaene  0.6 ¦Relative ratio of the component¦      
        alpha-muurolene  0.2 ¦Relative ratio of the component¦      
        alpha-pinene  0.05 ¦Relative ratio of the component¦      
        aromadendrene  90 ¦Relative ratio of the component¦      
        beta-caryophyllene  0.5 ¦Relative ratio of the component¦      
        beta-elemene  0.3 ¦Relative ratio of the component¦      
        beta-pinene  0.05 ¦Relative ratio of the component¦      
        carvacrol  0.5 ¦Relative ratio of the component¦      
        furfural  3 ¦Relative ratio of the component¦      
        gamma-cadinene  0.4 ¦Relative ratio of the component¦      
        linalool  0.1 ¦Relative ratio of the component¦      
        myrcene  0.05 ¦Relative ratio of the component¦      
        terpinen-4-ol  0.05 ¦Relative ratio of the component¦      
 
Zhang  1990 
 
        1-2-furyl-3-1,2Kt  0.19 ¦Relative ratio of the component¦   India  dried fruit 
        1me-pyrrole  0.16 ¦Relative ratio of the component¦      
        2,3-pentanedione  0.26 ¦Relative ratio of the component¦      
        2-acetylfuran  0.72 ¦Relative ratio of the component¦      
        2-formyl-5me-pyrrole  0.12 ¦Relative ratio of the component¦      
        2me3me-pyrazine  0.1 ¦Relative ratio of the component¦      
        2me-4Ald  1.61 ¦Relative ratio of the component¦      
        2me-furan  0.24 ¦Relative ratio of the component¦      
        2-phenylacetaldehyde  5.95 ¦Relative ratio of the component¦      
        3me5me-phenol  0.05 ¦Relative ratio of the component¦      
        5me-furfural  5.06 ¦Relative ratio of the component¦      
        8Ald  0.14 ¦Relative ratio of the component¦      
        9Ald  0.12 ¦Relative ratio of the component¦      
        alpha-angelica lactone  6.24 ¦Relative ratio of the component¦      
        alpha-terpineol  0.06 ¦Relative ratio of the component¦      
        caprylic acid  0.13 ¦Relative ratio of the component¦      
        coffee furanone  0.44 ¦Relative ratio of the component¦      
        delta3-5-2Kt  0.05 ¦Relative ratio of the component¦      
        delta4-5-2Kt  0.05 ¦Relative ratio of the component¦      
        furfural  72.39 ¦Relative ratio of the component¦      
        gamma-pyrone  0.19 ¦Relative ratio of the component¦      
        isomaltol  0.38 ¦Relative ratio of the component¦      
        isopropyl vinyl ether  4.58 ¦Relative ratio of the component¦      
        methional  0.1 ¦Relative ratio of the component¦      
        methyl furoate  0.01 ¦Relative ratio of the component¦      
        methyl salicylate  0.06 ¦Relative ratio of the component¦      
        phenol  0.1 ¦Relative ratio of the component¦      
        pyrrole  0.5 ¦Relative ratio of the component¦      
 
Wong  1998 
 
        1-2me3me6me-phenyl-E3-4-2Kt  0.3 ¦Relative ratio of the component¦   Penang, Malaysia  fruit 
        15Acid  0.5 ¦Relative ratio of the component¦      
        1-ethyl-pyrrole  0.1 ¦Relative ratio of the component¦      
        1-hydroxy-3-2Kt  0.01 ¦Relative ratio of the component¦      
        1me-pyrrole  2.6 ¦Relative ratio of the component¦      
        2,3-pentanedione  0.1 ¦Relative ratio of the component¦      
        2-acetylfuran  0.3 ¦Relative ratio of the component¦      
        2-cyclopentene-1Kt4Kt  0.1 ¦Relative ratio of the component¦      
        2-formyl-1me-pyrrole  0.01 ¦Relative ratio of the component¦      
        2-formylpyrrole  0.1 ¦Relative ratio of the component¦      
        2me-3-buten-2-ol  0.1 ¦Relative ratio of the component¦      
        2me3me-maleic anhydride  0.1 ¦Relative ratio of the component¦      
        2me-4Acid  0.1 ¦Relative ratio of the component¦      
        2-methoxy-4-vinylphenol  0.1 ¦Relative ratio of the component¦      
        2-phenylacetaldehyde  7.5 ¦Relative ratio of the component¦      
        2-phenylethanol  0.2 ¦Relative ratio of the component¦      
        3me-4-2Kt  0.1 ¦Relative ratio of the component¦      
        3me-4OH  0.01 ¦Relative ratio of the component¦      
        4-vinylphenol  0.3 ¦Relative ratio of the component¦      
        5-hydroxymethylfurfural  0.9 ¦Relative ratio of the component¦      
        5me-furfural  1.5 ¦Relative ratio of the component¦      
        6Ald  0.01 ¦Relative ratio of the component¦      
        8Ald  0.01 ¦Relative ratio of the component¦      
        8OH  0.01 ¦Relative ratio of the component¦      
        acetic acid  0.2 ¦Relative ratio of the component¦      
        acetoin  0.1 ¦Relative ratio of the component¦      
        alpha-angelica lactone  1.6 ¦Relative ratio of the component¦      
        alpha-terpineol  0.1 ¦Relative ratio of the component¦      
        benzoic acid  0.01 ¦Relative ratio of the component¦      
        beta-angelica lactone  0.1 ¦Relative ratio of the component¦      
        caprinic acid  0.1 ¦Relative ratio of the component¦      
        caproic acid  0.01 ¦Relative ratio of the component¦      
        caprylic acid  0.1 ¦Relative ratio of the component¦      
        coffee furanone  0.1 ¦Relative ratio of the component¦      
        crotonaldehyde  0.1 ¦Relative ratio of the component¦      
        delta1-5-3Kt  0.01 ¦Relative ratio of the component¦      
        delta2-5Ald  0.1 ¦Relative ratio of the component¦      
        dihydroactinidiolide  0.01 ¦Relative ratio of the component¦      
        E2-6Ald  0.1 ¦Relative ratio of the component¦      
        E2E4-7Ald  1.3 ¦Relative ratio of the component¦      
        E2Z6-9Ald  0.01 ¦Relative ratio of the component¦      
        eugenol  0.3 ¦Relative ratio of the component¦      
        furfural  38.2 ¦Relative ratio of the component¦      
        furfuryl alcohol  0.2 ¦Relative ratio of the component¦      
        furyl hydroxymethyl ketone  2.9 ¦Relative ratio of the component¦      
        gamma-butyrolactone  0.1 ¦Relative ratio of the component¦      
        geranyl acetone  0.01 ¦Relative ratio of the component¦      
        guaiacol  0.1 ¦Relative ratio of the component¦      
        isoeugenol  0.01 ¦Relative ratio of the component¦      
        isomaltol  0.1 ¦Relative ratio of the component¦      
        lauric acid  0.2 ¦Relative ratio of the component¦      
        linalool oxide  0.2 ¦Relative ratio of the component¦      
        linoleic acid  2.1 ¦Relative ratio of the component¦      
        linolenic acid  5.8 ¦Relative ratio of the component¦      
        maltol  0.01 ¦Relative ratio of the component¦      
        margaric acid  0.2 ¦Relative ratio of the component¦      
        methyl salicylate  0.7 ¦Relative ratio of the component¦      
        myristic acid  0.6 ¦Relative ratio of the component¦      
        oleic acid  8.1 ¦Relative ratio of the component¦      
        palmitic acid  14.8 ¦Relative ratio of the component¦      
        palmitoleic acid  0.5 ¦Relative ratio of the component¦      
        pelargonic acid  0.01 ¦Relative ratio of the component¦      
        phenylmethanol  0.2 ¦Relative ratio of the component¦      
        pyrrole  0.1 ¦Relative ratio of the component¦      
        vanillin  0.01 ¦Relative ratio of the component¦      
        Z-beta-damascenone  0.01 ¦Relative ratio of the component¦      
 
Pino  2002 
 
        15OH  8.2 ¦Relative ratio of the component¦   Las Tunas, Cuba  leaf 
        16OH  12.4 ¦Relative ratio of the component¦      
        alpha-pinene  1 ¦Relative ratio of the component¦      
        alpha-terpineol  0.7 ¦Relative ratio of the component¦      
        benzyl benzoate  40.6 ¦Relative ratio of the component¦      
        beta-pinene  1.4 ¦Relative ratio of the component¦      
        E2-6Ald  1.7 ¦Relative ratio of the component¦      
        limonene  24.4 ¦Relative ratio of the component¦      
        linalool  1 ¦Relative ratio of the component¦      
        linalyl anthranilate  4.7 ¦Relative ratio of the component¦      
        nerol  1 ¦Relative ratio of the component¦      
        p-cymene  0.6 ¦Relative ratio of the component¦      
        trans-beta-ocimene  0.05 ¦Relative ratio of the component¦      
 
Reference(s):

Pino, J.A., Escalona, J.C., Licea, I., Pérez, R., and Aguero, J. 2002. Leaf oil of Tamarindus indica L. J. Essent. Oil Res. 14(3):187-188.
 
Sagrero-Nieves, L., Bartley, J.P., and Provis-Schwede, A. 1994. Supercritical fluid extraction of the volatile constituents from tamarind (Tamarindus indica L.). J. Essent. Oil Res. 6(5):547-548.
 
Wong, K.C., Tan, C.P., Chow, C.H., and Chee, S.G. 1998. Volatile constituents of the fruit of Tamarindus indica L. J. Essent. Oil Res. 10(2):219-221.
 
Zhang, Y., Ho, C.T., and Khurana, A.L. 1990. Volatile flavor components of tamarind (Tamarindus indica L.). J. Essent. Oil Res. 2(4):197-198.
 
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 22-April-2024