Species with data from:
Zehentbauer, G.; Grosch, W., Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways, J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184 .
47 matching species were found.
For each matching species the following will be displayed:
- Chemical name
- Chemical formula
- Structure image (if available)
Click on the name to see more data.
- Hexanal  (C6H12O)
- Nonanal  (C9H18O)
- Phenylethyl Alcohol  (C8H10O)
- Benzeneacetaldehyde  (C8H8O)
- Acetic acid  (C2H4O2)
- Hexanoic acid  (C6H12O2)
- 2,4-Decadienal, (E,E)-  (C10H16O)
- 2-Nonenal, (E)-  (C9H16O)
- Butanal, 3-methyl-  (C5H10O)
- Butanoic acid  (C4H8O2)
- Methional  (C4H8OS)
- Butanoic acid, 3-methyl-  (C5H10O2)
- 2,3-Butanedione  (C4H6O2)
- 1-Octen-3-one  (C8H14O)
- Octanoic acid  (C8H16O2)
- Dimethyl trisulfide  (C2H6S3)
- n-Decanoic acid  (C10H20O2)
- Butanal, 2-methyl-  (C5H10O)
- 2,6-Nonadienal, (E,Z)-  (C9H14O)
- Vanillin  (C8H8O3)
- 2-Methoxy-4-vinylphenol  (C9H10O2)
- Furaneol  (C6H8O3)
- Butanoic acid, 2-methyl-  (C5H10O2)
- 2,3-Pentanedione  (C5H8O2)
- Pyrazine, trimethyl-  (C7H10N2)
- Ethanone, 1-(2-furanyl)-  (C6H6O2)
- Pentanoic acid  (C5H10O2)
- 2(3H)-Furanone, dihydro-5-pentyl-  (C9H16O2)
- 2,4-Nonadienal, (E,E)-  (C9H14O)
- Propanal, 2-methyl-  (C4H8O)
- Pyrazine, 3-ethyl-2,5-dimethyl-  (C8H12N2)
- Pyrazine, 2-ethyl-3,5-dimethyl-  (C8H12N2)
- 2-Acetyl-1-pyrroline  (C6H9NO)
- (2E,4Z)-Decadienal  (C10H16O)
- Benzeneacetic acid  (C8H8O2)
- 4-Heptenal, (Z)-  (C7H12O)
- 2-Nonenal, (Z)-  (C9H16O)
- trans-4,5-Epoxy-(E)-2-decenal  (C10H16O2)
- Ethanone, 1-(4,5-dihydro-2-thiazolyl)-  (C5H7NOS)
- 2-Acetylthiazole  (C5H5NOS)
- Pyrazine, 2,3-diethyl-5-methyl-  (C9H14N2)
- Maltol  (C6H6O3)
- Pyrazine, 2-ethyl-3-methyl-  (C7H10N2)
- Acetylpyrazine  (C6H6N2O)
- 1-Hexen-3-one  (C6H10O)
- (E,Z)-2,4-nonadienal  (C9H14O)
- 2-Propionyl thiazole  (C6H7NOS)