Species with data from:
Ramírez, M.R.; Estévez, M.; Morcuende, D.; Cava, R., Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS, J. Agric. Food Chem., 2004, 52, 25, 7637-7643, https://doi.org/10.1021/jf049207s .
49 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)
- Benzaldehyde (C7H6O)
- Toluene (C7H8)
- Octanal (C8H16O)
- Decanal (C10H20O)
- 1-Octanol (C8H18O)
- 1-Octen-3-ol (C8H16O)
- 1-Hexanol (C6H14O)
- Benzeneacetaldehyde (C8H8O)
- Heptanal (C7H14O)
- 1-Pentanol (C5H12O)
- Acetic acid (C2H4O2)
- Naphthalene (C10H8)
- Hexanoic acid (C6H12O2)
- 2-Heptanone (C7H14O)
- o-Xylene (C8H10)
- Butanal, 3-methyl- (C5H10O)
- Methional (C4H8OS)
- 2,3-Butanedione (C4H6O2)
- Octanoic acid (C8H16O2)
- Furan, 2-pentyl- (C9H14O)
- 2-Butanone (C4H8O)
- Pyridine (C5H5N)
- Disulfide, dimethyl (C2H6S2)
- 2-Nonanone (C9H18O)
- Acetoin (C4H8O2)
- Pentanal (C5H10O)
- Acetone (C3H6O)
- n-Decanoic acid (C10H20O2)
- Mesitylene (C9H12)
- 2-Undecanone (C11H22O)
- Butanal, 2-methyl- (C5H10O)
- 2-Octenal, (E)- (C8H14O)
- Nonanoic acid (C9H18O2)
- 1-Hexanol, 2-ethyl- (C8H18O)
- Dodecanal (C12H24O)
- Pentane, 2-methyl- (C6H14)
- Pentanoic acid (C5H10O2)
- Pentane, 3-methyl- (C6H14)
- Cyclopentane, methyl- (C6H12)
- 2-Heptenal, (E)- (C7H12O)
- (2E,4Z)-Decadienal (C10H16O)
- Benzene, 1,2,3,5-tetramethyl- (C10H14)
- 2-Hexenal (C6H10O)
- 2-Nonenal (C9H16O)
- 2,3-Octanedione (C8H14O2)
- 2-Heptadecanone (C17H34O)
- Cyclohexene, 1-methyl-4-(1-methylethenyl)-, (S)- (C10H16)
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