Species with data from:

Behera, S.; Nagarajan, S.; Rao, L.J.M., Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles, Food Chem., 2004, 87, 1, 25-29, https://doi.org/10.1016/j.foodchem.2003.10.012 .

20 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-Pinene (C₁₀H₁₆)
   
2. p-Cymene (C₁₀H₁₄)
   
3. β-Myrcene (C₁₀H₁₆)
   
4. β-Pinene (C₁₀H₁₆)
   
5. Terpinen-4-ol (C₁₀H₁₈O)
   
6. γ-Terpinene (C₁₀H₁₆)
   
7. Bicyclo[3.1.0]hexane, 4-methylene-1-(1-methylethyl)- (C₁₀H₁₆)
   
8. β-Bisabolene (C₁₅H₂₄)
   
9. (E)-β-Famesene (C₁₅H₂₄)
   
10. Bicyclo[3.1.1]hept-2-ene-2-carboxaldehyde, 6,6-dimethyl- (C₁₀H₁₄O)
    
11. Cyclohexene, 3-(1,5-dimethyl-4-hexenyl)-6-methylene-, [S-(R*,S*)]- (C₁₅H₂₄)
    
12. Benzaldehyde, 4-(1-methylethyl)- (C₁₀H₁₂O)
    
13. trans-Verbenol (C₁₀H₁₆O)
    
14. Nerolidol (C₁₅H₂₆O)
    
15. p-Cymen-7-ol (C₁₀H₁₄O)
    
16. Fenchol (C₁₀H₁₈O)
    
17. p-Mentha-1,8-dien-7-ol (C₁₀H₁₆O)
    
18. 4-Isopropylcyclohexa-1,3-dienecarbaldehyde (C₁₀H₁₄O)
    
19. Spiro[bicyclo[3.1.1]heptane-2,2'-oxirane], 6,6-dimethyl- (C₁₀H₁₆O)
    
20. 1,4-p-Menthadien-7-al (C₁₀H₁₄O)