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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:

Click on the name to see more data.

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