The chemical constituents of seeds of Eugenia jambolana are gallic acid, ellagic acid, corilagin, ellagitannins, isoquercetin, quercetin, caffeic acid, ferulic acid, guaicol, resorcinaldimethyl ether, lignaglucoside, veratrol, B sitosterol, palmitic acid etc.
Fruits contain Eugenia triterpenoids, oleonolic acid, malic acid, glucose, gallic acid etc (1). Two acylated flavonol glycosides and 15 known polyphenols have been isolated and identified from the leaves of Eugenca jambolana. Twenty-nine compounds, representing more than 99% of the volatile mixture, were identified. trans-Ocimene, cis-Ocimene, β-myrcene and α-terpineol were found to be the major compounds. Three esters, dihydrocarvyl acetate, geranyl butyrate and terpinyl valerate, were identified and may be responsible for the characteristic flavour of the jamun fruit.