Species with data from:

Martin, F.L.; Ames, J.M., Comparison of flavor compounds of potato chips fried in palmolein and silicone fluid, J. Amer. Oil Chem. Soc., 2001, 78, 8, 863-866, https://doi.org/10.1007/s11746-001-0356-2 .

18 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. 2,4-Decadienal, (E,E)- (C₁₀H₁₆O)
   
4. Butanal, 3-methyl- (C₅H₁₀O)
   
5. Dimethyl trisulfide (C₂H₆S₃)
   
6. Disulfide, dimethyl (C₂H₆S₂)
   
7. Butanal, 2-methyl- (C₅H₁₀O)
   
8. Pyrazine, methyl- (C₅H₆N₂)
   
9. Pyrazine, 2,5-dimethyl- (C₆H₈N₂)
   
10. Pyrazine, 2,6-dimethyl- (C₆H₈N₂)
    
11. Pyrazine, 2,3-dimethyl- (C₆H₈N₂)
    
12. Pyrazine, 3-ethyl-2,5-dimethyl- (C₈H₁₂N₂)
    
13. Pyrazine, ethyl- (C₆H₈N₂)
    
14. Pyrazine, 2-ethyl-5-methyl- (C₇H₁₀N₂)
    
15. Pyrazine, 2-ethyl-6-methyl- (C₇H₁₀N₂)
    
16. Pyrazine, 2-ethyl-3-methyl- (C₇H₁₀N₂)
    
17. Pyrazine, 2-ethenyl-6-methyl- (C₇H₈N₂)
    
18. Pyrazine, ethenyl- (C₆H₆N₂)