Species with data from:

Guillot, S.; Peytavi, L.; Bureau, S.; Boulanger, R.; Lepoutre, J.-P.; Crouzet, J.; Schorr-Galindo, S., Aroma characterization of various apricot varieties using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry, Food Chem., 2006, 96, 1, 147-155, https://doi.org/10.1016/j.foodchem.2005.04.016 .

19 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. Limonene (C₁₀H₁₆)
   
2. Linalool (C₁₀H₁₈O)
   
3. p-Cymene (C₁₀H₁₄)
   
4. Benzaldehyde (C₇H₆O)
   
5. 1-Octen-3-ol (C₈H₁₆O)
   
6. 1-Hexanol (C₆H₁₄O)
   
7. Benzyl alcohol (C₇H₈O)
   
8. 2-Hexenal, (E)- (C₆H₁₀O)
   
9. Acetic acid (C₂H₄O₂)
   
10. Ethyl Acetate (C₄H₈O₂)
    
11. 5-Hepten-2-one, 6-methyl- (C₈H₁₄O)
    
12. trans-β-Ionone (C₁₃H₂₀O)
    
13. 2,6-Octadienal, 3,7-dimethyl-, (Z)- (C₁₀H₁₆O)
    
14. Acetic acid, hexyl ester (C₈H₁₆O₂)
    
15. 1-Hexanol, 2-ethyl- (C₈H₁₈O)
    
16. Cyclohexanone, 5-methyl-2-(1-methylethyl)-, trans- (C₁₀H₁₈O)
    
17. 1-Cyclohexene-1-carboxaldehyde, 2,6,6-trimethyl- (C₁₀H₁₆O)
    
18. 2(3H)-Furanone, 5-hexyldihydro- (C₁₀H₁₈O₂)
    
19. 2,6-Octadienal, 3,7-dimethyl-, (E)- (C₁₀H₁₆O)
    

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