Species with data from:

Vijayanand, P.; Rao, L.J.M.; Narasimham, P., Volatile flavour components of jamun fruit (Syzygium cumini L), Flavour Fragr. J., 2001, 16, 1, 47-49, https://doi.org/10.1002/1099-1026(200101/02)16:1<47::AID-FFJ944>3.0.CO;2-L .

23 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. Linalool (C₁₀H₁₈O)
   
2. α-Pinene (C₁₀H₁₆)
   
3. Caryophyllene (C₁₅H₂₄)
   
4. β-Myrcene (C₁₀H₁₆)
   
5. β-Pinene (C₁₀H₁₆)
   
6. α-Terpineol (C₁₀H₁₈O)
   
7. Terpinen-4-ol (C₁₀H₁₈O)
   
8. Humulene (C₁₅H₂₄)
   
9. Cyclohexene, 1-methyl-4-(1-methylethylidene)- (C₁₀H₁₆)
   
10. trans-β-Ocimene (C₁₀H₁₆)
    
11. 1,3,6-Octatriene, 3,7-dimethyl-, (Z)- (C₁₀H₁₆)
    
12. Carvone (C₁₀H₁₄O)
    
13. α-Farnesene (C₁₅H₂₄)
    
14. n-Hexadecanoic acid (C₁₆H₃₂O₂)
    
15. Globulol (C₁₅H₂₆O)
    
16. cis-β-Farnesene (C₁₅H₂₄)
    
17. 2(3H)-Furanone, 5-hexyldihydro- (C₁₀H₁₈O₂)
    
18. Nerolidol (C₁₅H₂₆O)
    
19. Butanoic acid, 3,7-dimethyl-2,6-octadienyl ester, (E)- (C₁₄H₂₄O)
    
20. 1H-Benzocyclohepten-7-ol, 2,3,4,4a,5,6,7,8-octahydro-1,1,4a,7-tetramethyl-, cis- (C₁₅H₂₆O)
    
21. (Z,Z)-α-Farnesene (C₁₅H₂₄)
    
22. Hexylene glycol (C₆H₁₄O₂)
    
23. Neocedranol (C₁₅H₂₆O)
    

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