Species with data from:

Buttery, R.G.; Takeoka, G.; Teranishi, R.; Ling, L.C., Tomato aroma components: identification of glycoside hydrolysis volatiles, J. Agric. Food Chem., 1990, 38, 11, 2050-2053, https://doi.org/10.1021/jf00101a010 .

21 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. α-Terpineol (C₁₀H₁₈O)
   
3. Hexanal (C₆H₁₂O)
   
4. Benzaldehyde (C₇H₆O)
   
5. Phenylethyl Alcohol (C₈H₁₀O)
   
6. Benzeneacetaldehyde (C₈H₈O)
   
7. 2-Hexenal, (E)- (C₆H₁₀O)
   
8. 5-Hepten-2-one, 6-methyl- (C₈H₁₄O)
   
9. 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C₁₃H₁₈O)
   
10. trans-Linalool oxide (furanoid) (C₁₀H₁₈O₂)
    
11. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
    
12. 2-Methoxy-4-vinylphenol (C₉H₁₀O₂)
    
13. 2-Heptenal, (E)- (C₇H₁₂O)
    
14. Indole (C₈H₇N)
    
15. 4-vinylphenol (C₈H₈O)
    
16. Hotrienol (C₁₀H₁₆O)
    
17. 2(4H)-Benzofuranone, 5,6,7,7a-tetrahydro-4,4,7a-trimethyl-, (R)- (C₁₁H₁₆O₂)
    
18. 3,5-Heptadien-2-one, 6-methyl-, (E)- (C₈H₁₂O)
    
19. 3,4-didehydro-β-ionol (C₁₃H₂₀O)
    
20. 2,2,6,7-tetramethylbicyclo[4.3.0]nona-4,7,9(1)-triene (C₁₃H₁₈)
    
21. (3E)-4-(2,3,6-trimethylphenyl)-3-buten-2-one (C₁₃H₁₆O)