Species with data from:

Escudero, A.; Etiévant, P., Effect of antioxidants on the flavor characteristics and the gas chromatography/olfactometry profiles of champagne extracts, J. Agric. Food Chem., 1999, 47, 8, 3303-3308, https://doi.org/10.1021/jf9813790 .

12 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. α-Terpineol (C₁₀H₁₈O)
   
2. Benzaldehyde (C₇H₆O)
   
3. Ethyl Acetate (C₄H₈O₂)
   
4. 1-Propanol, 2-methyl- (C₄H₁₀O)
   
5. n-Decanoic acid (C₁₀H₂₀O₂)
   
6. Furaneol (C₆H₈O₃)
   
7. Phenol, 3-methyl- (C₇H₈O)
   
8. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C₆H₈O₃)
   
9. Butanedioic acid, diethyl ester (C₈H₁₄O₄)
   
10. 1-Propanol, 3-(methylthio)- (C₄H₁₀OS)
    
11. 2-Propenoic acid, 3-phenyl-, ethyl ester (C₁₁H₁₂O₂)
    
12. 2(3H)-Furanone, 5-heptyldihydro- (C₁₁H₂₀O₂)