Species with data from:

Rhlid, R.B.; Fleury, Y.; Blank, I.; Fay, L.B.; Welti, D.H.; Vera, F.A.; Juillerat, M.A., Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches, J. Agric. Food Chem., 2002, 50, 8, 2350-2355, https://doi.org/10.1021/jf011170d .

17 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. Phenylethyl Alcohol (C₈H₁₀O)
   
2. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
3. 2-Nonenal, (E)- (C₉H₁₆O)
   
4. 1-Propanol, 2-methyl- (C₄H₁₀O)
   
5. Butanoic acid (C₄H₈O₂)
   
6. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
7. 2,3-Butanedione (C₄H₆O₂)
   
8. Furaneol (C₆H₈O₃)
   
9. Pyrazine, trimethyl- (C₇H₁₀N₂)
   
10. Pyrazine, 2-ethyl-3,5-dimethyl- (C₈H₁₂N₂)
    
11. 2-Acetyl-1-pyrroline (C₆H₉NO)
    
12. 2-Methyl-3-furanthiol (C₅H₆OS)
    
13. Ethanone, 1-(4,5-dihydro-2-thiazolyl)- (C₅H₇NOS)
    
14. Pyrazine, 2-methoxy-3-(1-methylethyl)- (C₈H₁₂N₂O)
    
15. 3-mercapto-2-pentanone (C₅H₁₀OS)
    
16. Thiazolidine, 2-methyl- (C₄H₉NS)
    
17. 2-(1-hydroxyethyl)-4,5-dihydrothiazole (C₅H₉NOS)