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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-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      
        5-2,3Kt  0.26 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-acetylfuran  0.3 Relative ratio of the component      
        2-cyclopentene-1,4-dione  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      
        5-2,3Kt  0.1 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., P�rez, 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 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