Species with data from:

Borse, B.B.; Rao, L.J.M.; Ramalaksmi, K.; Raghavan, B., Chemical composition of volatiles from coconut sap (neera) end effect of processing, Food Chem., 2007, 101, 3, 877-880, https://doi.org/10.1016/j.foodchem.2006.02.026 .

17 matching species were found.

For each matching species the following will be displayed:

• Chemical name
• Chemical formula
• Structure image (if available)

Click on the name to see more data.

1. Phenylethyl Alcohol (C₈H₁₀O)
   
2. 1-Hexanol (C₆H₁₄O)
   
3. Hexanoic acid (C₆H₁₂O₂)
   
4. n-Hexadecanoic acid (C₁₆H₃₂O₂)
   
5. Octanoic acid, ethyl ester (C₁₀H₂₀O₂)
   
6. Tetradecanoic acid (C₁₄H₂₈O₂)
   
7. Nonanoic acid (C₉H₁₈O₂)
   
8. Dodecanoic acid (C₁₂H₂₄O₂)
   
9. Decanoic acid, ethyl ester (C₁₂H₂₄O₂)
   
10. 1,6,10-Dodecatrien-3-ol, 3,7,11-trimethyl- (C₁₅H₂₆O)
    
11. Dodecanoic acid, ethyl ester (C₁₄H₂₈O₂)
    
12. Propanoic acid, 2-hydroxy-, ethyl ester (C₅H₁₀O₃)
    
13. 2,6,10-Dodecatrien-1-ol, 3,7,11-trimethyl- (C₁₅H₂₆O)
    
14. Palmitoleic acid (C₁₆H₃₀O₂)
    
15. 3-Hydroxy-2-pentanone (C₅H₁₀O₂)
    
16. 2-Hydroxy-3-pentanone (C₅H₁₀O₂)
    
17. Tridecanone- (C₁₃H₂₆O)