Species with data from:

Roberts, D.D.; Acree, T.E., Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry, J. Agric. Food Chem., 1996, 44, 12, 3919-3925, https://doi.org/10.1021/jf950701t .

15 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. Octanal (C₈H₁₆O)
   
2. Butanoic acid, ethyl ester (C₆H₁₂O₂)
   
3. trans-β-Ionone (C₁₃H₂₀O)
   
4. 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C₁₃H₁₈O)
   
5. 2,3-Butanedione (C₄H₆O₂)
   
6. 1-Octen-3-one (C₈H₁₄O)
   
7. Butanoic acid, 2-methyl-, ethyl ester (C₇H₁₄O₂)
   
8. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
   
9. Furaneol (C₆H₈O₃)
   
10. Propanoic acid, 2-methyl-, ethyl ester (C₆H₁₂O₂)
    
11. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C₆H₈O₃)
    
12. 3-Hexenal, (Z)- (C₆H₁₀O)
    
13. 1-Hexen-3-one (C₆H₁₀O)
    
14. 1-nonen-3-one (C₉H₁₆O)
    
15. 2-Butanone, 4-(4-hydroxyphenyl)- (C₁₀H₁₂O₂)