Species with data from:

Schieberle, P.; Grosch, W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust, Z. Lebensm. Unters. Forsch., 1994, 198, 4, 292-296, https://doi.org/10.1007/BF01193177 .

40 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. Benzeneacetaldehyde (C₈H₈O)
   
3. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
4. Acetic acid (C₂H₄O₂)
   
5. 2,4-Decadienal, (E,E)- (C₁₀H₁₆O)
   
6. 2-Nonenal, (E)- (C₉H₁₆O)
   
7. Butanal, 3-methyl- (C₅H₁₀O)
   
8. Butanoic acid (C₄H₈O₂)
   
9. 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C₁₃H₁₈O)
   
10. Methional (C₄H₈OS)
    
11. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
    
12. 2,3-Butanedione (C₄H₆O₂)
    
13. 1-Octen-3-one (C₈H₁₄O)
    
14. Phenol, 2-methoxy- (C₇H₈O₂)
    
15. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
    
16. 2-Octenal, (E)- (C₈H₁₄O)
    
17. Vanillin (C₈H₈O₃)
    
18. 2-Methoxy-4-vinylphenol (C₉H₁₀O₂)
    
19. Furaneol (C₆H₈O₃)
    
20. 2-Furancarboxaldehyde, 5-methyl- (C₆H₆O₂)
    
21. Butanoic acid, 2-methyl- (C₅H₁₀O₂)
    
22. Pentanoic acid (C₅H₁₀O₂)
    
23. Propanoic acid, 2-methyl- (C₄H₈O₂)
    
24. 2,4-Nonadienal, (E,E)- (C₉H₁₄O)
    
25. Pyrazine, 3-ethyl-2,5-dimethyl- (C₈H₁₂N₂)
    
26. Pyrazine, 2-ethyl-3,5-dimethyl- (C₈H₁₂N₂)
    
27. (2E,4Z)-Decadienal (C₁₀H₁₆O)
    
28. Benzeneacetic acid (C₈H₈O₂)
    
29. Pyrazine, 2-ethyl-5-methyl- (C₇H₁₀N₂)
    
30. 4-Heptenal, (Z)- (C₇H₁₂O)
    
31. 2-Nonenal, (Z)- (C₉H₁₆O)
    
32. trans-4,5-Epoxy-(E)-2-decenal (C₁₀H₁₆O₂)
    
33. Pyrazine, 2,3-diethyl-5-methyl- (C₉H₁₄N₂)
    
34. Maltol (C₆H₆O₃)
    
35. Pyrazine, 2-ethyl-3-methyl- (C₇H₁₀N₂)
    
36. (Z)-1,5-octadien-3-one (C₈H₁₂O)
    
37. Acetylpyrazine (C₆H₆N₂O)
    
38. (E,Z)-2,4-nonadienal (C₉H₁₄O)
    
39. 3-hydroxy-5-ethyl-4-methyl-3(2H)-furanone (C₇H₁₀O₃)
    
40. 3-hydroxy-4,5-dimethyl-3(2H)-furanone (C₆H₈O₃)