Species with data from:

Chyau, C.-C.; Mau, J.-L., Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals, Food Chem., 1999, 64, 4, 531-535, https://doi.org/10.1016/S0308-8146(98)00162-9 .

22 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.

1. Hexanal (C₆H₁₂O)
   
2. Nonanal (C₉H₁₈O)
   
3. Hexanoic acid (C₆H₁₂O₂)
   
4. 2,4-Decadienal, (E,E)- (C₁₀H₁₆O)
   
5. Furan, 2-pentyl- (C₉H₁₄O)
   
6. Dimethyl trisulfide (C₂H₆S₃)
   
7. 2-Octenal, (E)- (C₈H₁₄O)
   
8. Isopropyl Alcohol (C₃H₈O)
   
9. (2E,4Z)-Decadienal (C₁₀H₁₆O)
   
10. 2-Propen-1-ol (C₃H₆O)
    
11. Diallyl sulfide (C₆H₁₀S)
    
12. Diallyl disulphide (C₆H₁₀S₂)
    
13. Sulfur dioxide (O₂S)
    
14. Disulfide, methyl 2-propenyl (C₄H₈S₂)
    
15. Benzyl methyl sulfide (C₈H₁₀S)
    
16. Allyl mercaptan (C₃H₆S)
    
17. 3-Vinyl-1,2-dithiacyclohex-5-ene (C₆H₈S₂)
    
18. 2-Vinyl-4H-1,3-dithiine (C₆H₈S₂)
    
19. 3H-1,2-Dithiole (C₃H₄S₂)
    
20. 2-Vinyl-1,3-dithiane (C₆H₁₀S₂)
    
21. Prop-1-enyl dithiopropanonate (C₆H₁₀S₂)
    
22. Dihydro-2(3H)-thiophenthione (C₄H₆S₂)