Claim · model-written summary
Esters were the dominant volatile class in Diospyros blancoi fruit, accounting for 88.6% of total volatiles.
- Taxon
- Diospyros blancoi
Diospyros blancoie1 - Organ / stage
- fruite1
- Outcome
- esterse2
- Value
- 88.6%e2
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fruit of Diospyros blancoi DC”
e2“esters were clearly dominant, accounting for 88.6% of the total volatiles”
Title
Volatile Constituents ofDiospyros blancoiDC. Fruit
K. C. Wong; N. H.N. Zul Rusdi; S. G. Chee Journal of Essential Oil Research 1997. doi:10.1080/10412905.1997.9700815
Other claims from this paper (6)
- Observation Sixty-seven volatile components were identified in Diospyros blancoi fruit.
- Observation Methyl butyrate was the largest volatile component of Diospyros blancoi fruit at 32.9%.
- Observation Ethyl butyrate was 10.7% of the volatiles of Diospyros blancoi fruit.
- Observation Butyl butyrate was 10.2% of the volatiles of Diospyros blancoi fruit.
- Observation Benzyl butyrate was 10.0% of the volatiles of Diospyros blancoi fruit.
- Observation Four of the esters identified in Diospyros blancoi fruit were sulfur-containing compounds.