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Plant Compounds of Spondias cytherea , the June plum

Kingdom:  Plantae
Class:  Magnoliopsida
Order:  Sapindales
Family:  Anacardiaceae
Genus:  Spondias
Author:  Sonnerat
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Bedoukain RussellIPM

Compounds:

Wong  1995 
 
        15Hy  0.13 Relative ratio of the component   Penang, Malaysia  fruit 
        2me-4Acid  0.18 Relative ratio of the component      
        5OH  0.36 Relative ratio of the component      
        6Ac  0.17 Relative ratio of the component      
        6Ald  3.37 Relative ratio of the component      
        6OH  3.03 Relative ratio of the component      
        7-2Kt  0.04 Relative ratio of the component      
        7OH  0.01 Relative ratio of the component      
        8OH  0.04 Relative ratio of the component      
        acetoin  0.12 Relative ratio of the component      
        alpha-ionone  0.01 Relative ratio of the component      
        alpha-phellandrene  0.17 Relative ratio of the component      
        alpha-terpinene  0.13 Relative ratio of the component      
        alpha-terpineol  0.9 Relative ratio of the component      
        alpha-terpinolene  0.2 Relative ratio of the component      
        beta-caryophyllene  0.01 Relative ratio of the component      
        beta-ionone  0.12 Relative ratio of the component      
        beta-pinene  10.9 Relative ratio of the component      
        camphene  0.19 Relative ratio of the component      
        camphor  0.04 Relative ratio of the component      
        caproic acid  0.01 Relative ratio of the component      
        delta2-5Ald  0.14 Relative ratio of the component      
        delta2-7Ald  0.01 Relative ratio of the component      
        E2-6Ac  0.24 Relative ratio of the component      
        E2-6Ald  33.11 Relative ratio of the component      
        E2-6OH  7.86 Relative ratio of the component      
        E2-8Ald  0.06 Relative ratio of the component      
        E2E4-10Ald  0.08 Relative ratio of the component      
        ethyl 3-hydroxybutanoate  0.15 Relative ratio of the component      
        ethyl 3-hydroxyhexanoate  0.14 Relative ratio of the component      
        ethyl 3-me-thio-propionate  0.18 Relative ratio of the component      
        ethyl butyrate  1.5 Relative ratio of the component      
        ethyl decanoate  0.63 Relative ratio of the component      
        ethyl dodecanoate  0.06 Relative ratio of the component      
        ethyl octanoate  0.43 Relative ratio of the component      
        ethyl sorbate  0.11 Relative ratio of the component      
        ethyl tiglate  0.01 Relative ratio of the component      
        fenchol  0.14 Relative ratio of the component      
        gamma-terpinene  0.36 Relative ratio of the component      
        hexyl butyrate  0.08 Relative ratio of the component      
        limonene  0.66 Relative ratio of the component      
        linalool  0.36 Relative ratio of the component      
        linalool oxide  0.08 Relative ratio of the component      
        myrcene  0.66 Relative ratio of the component      
        p-cymene  0.24 Relative ratio of the component      
        terpinen-4-ol  0.51 Relative ratio of the component      
        trans-beta-ocimene  0.86 Relative ratio of the component      
        Z2-5OH  1.07 Relative ratio of the component      
        Z3-6Ac  0.09 Relative ratio of the component      
        Z3-6OH  2.66 Relative ratio of the component      
        Z3-hexenyl butyrate  0.01 Relative ratio of the component      
 
Fraga  2001 
 
        1-hydroxy-3-2Kt  0.2 Relative ratio of the component   Rio de Janeiro, Brazil  fruit 
        2me-4Ald oxime  0.3 Relative ratio of the component      
        4Ac  0.05 Relative ratio of the component      
        4me-5-2Kt  0.05 Relative ratio of the component      
        5OH  0.05 Relative ratio of the component      
        6Ald  0.05 Relative ratio of the component      
        6OH  0.45 Relative ratio of the component      
        7-2Kt  0.05 Relative ratio of the component      
        alpha-copaene  0.05 Relative ratio of the component      
        alpha-phellandrene  0.05 Relative ratio of the component      
        alpha-pinene  8.5 Relative ratio of the component      
        alpha-terpinene  0.05 Relative ratio of the component      
        alpha-thujene  0.2 Relative ratio of the component      
        anisole  0.05 Relative ratio of the component      
        beta-caryophyllene  0.05 Relative ratio of the component      
        beta-ionone  0.05 Relative ratio of the component      
        beta-phellandrene  0.05 Relative ratio of the component      
        beta-pinene  4 Relative ratio of the component      
        camphene  0.05 Relative ratio of the component      
        cis-linalool oxide  0.1 Relative ratio of the component      
        cis-rose oxide  0.05 Relative ratio of the component      
        cyclohexanol  0.35 Relative ratio of the component      
        cyclohexanone  0.35 Relative ratio of the component      
        cyclopentanone  0.05 Relative ratio of the component      
        E2-6Ald  0.45 Relative ratio of the component      
        E2-6OH  0.3 Relative ratio of the component      
        E2-hexenyl butyrate  0.15 Relative ratio of the component      
        ethyl 2me-butanoate  1 Relative ratio of the component      
        ethyl 3-hydroxybutanoate  0.9 Relative ratio of the component      
        ethyl 3-hydroxyhexanoate  0.25 Relative ratio of the component      
        ethyl butyrate  43 Relative ratio of the component      
        ethyl decanoate  3.5 Relative ratio of the component      
        ethyl dodecanoate  0.6 Relative ratio of the component      
        ethyl hexanoate  7 Relative ratio of the component      
        ethyl isobutyrate  0.8 Relative ratio of the component      
        ethyl isovalerate  8.5 Relative ratio of the component      
        ethyl octanoate  4 Relative ratio of the component      
        ethyl palmitate  0.05 Relative ratio of the component      
        ethyl propionate  0.5 Relative ratio of the component      
        ethyl sorbate  3 Relative ratio of the component      
        ethyl tetradecanoate  0.05 Relative ratio of the component      
        ethyl tiglate  1 Relative ratio of the component      
        ethyl trans-crotonate  0.35 Relative ratio of the component      
        ethylbenzene  0.05 Relative ratio of the component      
        gamma-terpinene  0.05 Relative ratio of the component      
        isobutyl acetate  0.15 Relative ratio of the component      
        isobutyl butyrate  0.6 Relative ratio of the component      
        isobutyl isovalerate  0.1 Relative ratio of the component      
        lauric acid  0.1 Relative ratio of the component      
        limonene  2 Relative ratio of the component      
        linalool  6 Relative ratio of the component      
        myristic acid  0.05 Relative ratio of the component      
        palmitic acid  0.5 Relative ratio of the component      
        p-cymene  0.05 Relative ratio of the component      
        propyl butyrate  0.05 Relative ratio of the component      
        trans-beta-ocimene  1 Relative ratio of the component      
        trans-linalool oxide  0.05 Relative ratio of the component      
        trans-pinocarveol  0.05 Relative ratio of the component      
        Z2-5OH  0.05 Relative ratio of the component      
        Z3-6Ac  0.35 Relative ratio of the component      
        Z3-hexenyl isobutyrate  0.1 Relative ratio of the component      
 
Reference(s):

Fraga, S.R.G., and Rezende, C.M. 2001. The aroma of Brazilian ambarella fruit (Spondias cytherea Sonnerat). J. Essent. Oil Res. 13(4):252 255.
 
Wong, K.C., and Lai, F.Y. 1995. Volatile constituents of Ambarella (Spondias cytherea Sonnerat) fruit. Flavour Fragr. J. 10(6):375-378.
 
 
Citation: El-Sayed AM 2025. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2025 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 22-January-2025