Species with data from:

Czerny, M.; Schieberle, P., Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation, J. Agric. Food Chem., 2002, 50, 23, 6835-6840, https://doi.org/10.1021/jf020638p .

30 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. Acetic acid (C₂H₄O₂)
   
4. Hexanoic acid (C₆H₁₂O₂)
   
5. Hexanoic acid, ethyl ester (C₈H₁₆O₂)
   
6. 2,4-Decadienal, (E,E)- (C₁₀H₁₆O)
   
7. 2-Nonenal, (E)- (C₉H₁₆O)
   
8. Butanal, 3-methyl- (C₅H₁₀O)
   
9. Butanoic acid (C₄H₈O₂)
   
10. Methional (C₄H₈OS)
    
11. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
    
12. Octanoic acid (C₈H₁₆O₂)
    
13. Butanal, 2-methyl- (C₅H₁₀O)
    
14. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
    
15. p-Cresol (C₇H₈O)
    
16. Vanillin (C₈H₈O₃)
    
17. Butanoic acid, 2-methyl- (C₅H₁₀O₂)
    
18. Pentanoic acid (C₅H₁₀O₂)
    
19. 2(3H)-Furanone, dihydro-5-pentyl- (C₉H₁₆O₂)
    
20. 2,4-Nonadienal, (E,E)- (C₉H₁₄O)
    
21. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C₆H₈O₃)
    
22. (2E,4Z)-Decadienal (C₁₀H₁₆O)
    
23. Benzeneacetic acid (C₈H₈O₂)
    
24. 4-Heptenal, (Z)- (C₇H₁₂O)
    
25. 2-Nonenal, (Z)- (C₉H₁₆O)
    
26. trans-4,5-Epoxy-(E)-2-decenal (C₁₀H₁₆O₂)
    
27. Phenol, 3-ethyl- (C₈H₁₀O)
    
28. (E,Z)-2,4-nonadienal (C₉H₁₄O)
    
29. trans,cis-2,6-Nonadien-1-ol (C₉H₁₆O)
    
30. 4-vinyl-3-methoxyphenol (C₉H₁₀O₂)