PubChem CID · CC0
campestanol
Odor profile
Multi-model odor estimate · confidence shown
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
campestanol + reduced [NADPH--hemoprotein reductase] + O2 = 6-deoxycathasterone + oxidized [NADPH--hemoprotein reductase] + H2O + H(+)
Foods containing this compound
Olive oil is a liquid obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing.It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%).
Source
Compound data linked to PubChem CID 119394, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 119394
