Species with data from:

Czerny, M.; Grosch, W., Potent odorants of raw Arabica coffee. Their changes during roasting, J. Agric. Food Chem., 2000, 48, 3, 868-872, https://doi.org/10.1021/jf990609n .

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. Linalool (C₁₀H₁₈O)
   
2. Hexanal (C₆H₁₂O)
   
3. 2-Nonenal, (E)- (C₉H₁₆O)
   
4. Butanoic acid (C₄H₈O₂)
   
5. Methional (C₄H₈OS)
   
6. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
7. 1-Octen-3-one (C₈H₁₄O)
   
8. Butanoic acid, 2-methyl-, ethyl ester (C₇H₁₄O₂)
   
9. Vanillin (C₈H₈O₃)
   
10. 2-Methoxy-4-vinylphenol (C₉H₁₀O₂)
    
11. Butanoic acid, 2-methyl- (C₅H₁₀O₂)
    
12. Pentanoic acid (C₅H₁₀O₂)
    
13. Butanoic acid, 3-methyl-, ethyl ester (C₇H₁₄O₂)
    
14. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C₆H₈O₃)
    
15. Phenol, 4-ethyl-2-methoxy- (C₉H₁₂O₂)
    
16. 2-Nonenal, (Z)- (C₉H₁₆O)
    
17. Pyrazine, 2-methoxy-3-(1-methylethyl)- (C₈H₁₂N₂O)
    
18. Pyrazine, 2-methoxy-3-(2-methylpropyl)- (C₉H₁₄N₂O)
    
19. 2-methoxy-3,5-dimethylpyrazine (C₇H₁₀N₂O)