Species with data from:

Yu, T.-H.; Wu, C.-M.; Ho, C.-T., Volatile compounds of deep-oil fried, microwave-heated, and oven-baked garlic slices, J. Agric. Food Chem., 1993, 41, 5, 800-805, https://doi.org/10.1021/jf00029a023 .

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. Dimethyl trisulfide (C₂H₆S₃)
   
2. Disulfide, dimethyl (C₂H₆S₂)
   
3. Pyrazine, 2,5-dimethyl- (C₆H₈N₂)
   
4. Pyrazine, trimethyl- (C₇H₁₀N₂)
   
5. Pyrazine, 2,6-dimethyl- (C₆H₈N₂)
   
6. Acetaldehyde (C₂H₄O)
   
7. Pyrazine, 2,3-dimethyl- (C₆H₈N₂)
   
8. Pyridine, 2-methyl- (C₆H₇N)
   
9. Thiophene, 2,5-dimethyl- (C₆H₈S)
   
10. Diallyl sulfide (C₆H₁₀S)
    
11. 2-Butenal, 2-methyl- (C₅H₈O)
    
12. Diallyl disulphide (C₆H₁₀S₂)
    
13. Disulfide, methyl propyl (C₄H₁₀S₂)
    
14. Disulfide, methyl 2-propenyl (C₄H₈S₂)
    
15. Sulfide, allyl methyl (C₄H₈S)
    
16. Allyl mercaptan (C₃H₆S)
    
17. Allyl propyl disulfide (C₆H₁₂S₂)
    
18. Disulfide, methyl 1-propenyl (C₄H₈S₂)
    
19. CH3CH2CH2SCH2CH=CH2 (C₆H₁₂S)
    
20. 1-Propene, 1,1'-thiobis- (C₆H₁₀S)