Species with data from:

Schirack, A.V.; Drake, M.A.; Sander, T.H.; Sandeep, K.P., Characterization of aroma-active compounds in microwave blanched peanuts, J. Food Sci., 2006, 71, 9, c513-c520, https://doi.org/10.1111/j.1750-3841.2006.00173.x .

35 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. Nonanal (C₉H₁₈O)
   
2. Benzaldehyde (C₇H₆O)
   
3. Toluene (C₇H₈)
   
4. Decanal (C₁₀H₂₀O)
   
5. Benzeneacetaldehyde (C₈H₈O)
   
6. Heptanal (C₇H₁₄O)
   
7. 2-Hexenal, (E)- (C₆H₁₀O)
   
8. Furfural (C₅H₄O₂)
   
9. 2,4-Decadienal, (E,E)- (C₁₀H₁₆O)
   
10. Cyclohexene, 4-ethenyl-4-methyl-3-(1-methylethenyl)-1-(1-methylethyl)-, (3R-trans)- (C₁₅H₂₄)
    
11. Acetophenone (C₈H₈O)
    
12. Phenol, 2-methoxy- (C₇H₈O₂)
    
13. n-Decanoic acid (C₁₀H₂₀O₂)
    
14. Butanal, 2-methyl- (C₅H₁₀O)
    
15. Furaneol (C₆H₈O₃)
    
16. Hexanoic acid, methyl ester (C₇H₁₄O₂)
    
17. Pyrazine, 2,6-dimethyl- (C₆H₈N₂)
    
18. Tetradecanal (C₁₄H₂₈O)
    
19. Pyrazine, 3-ethyl-2,5-dimethyl- (C₈H₁₂N₂)
    
20. Pyrazine, 2-ethyl-3,5-dimethyl- (C₈H₁₂N₂)
    
21. Pentanoic acid, ethyl ester (C₇H₁₄O₂)
    
22. 2H-Pyran-2-one, tetrahydro-6-pentyl- (C₁₀H₁₈O₂)
    
23. Pyrazine, 2-ethyl-5-methyl- (C₇H₁₀N₂)
    
24. Pyrazine, 2,3-diethyl-5-methyl- (C₉H₁₄N₂)
    
25. 2,3-Butanediol (C₄H₁₀O₂)
    
26. Maltol (C₆H₆O₃)
    
27. Phenol, 3-ethyl- (C₈H₁₀O)
    
28. 2-Propenoic acid, 3-phenyl-, methyl ester (C₁₀H₁₀O₂)
    
29. Butanoic acid, 3,7-dimethyl-2,6-octadienyl ester, (E)- (C₁₄H₂₄O)
    
30. Pyrazine, 3,5-diethyl-2-methyl- (C₉H₁₄N₂)
    
31. 2-Hexenoic acid, (E)- (C₆H₁₀O₂)
    
32. Pantolactone (C₆H₁₀O₃)
    
33. Benzaldehyde, 4-ethyl- (C₉H₁₀O)
    
34. 3-Methoxy-2,5-dimethylpyrazine (C₇H₁₀N₂O)
    
35. (E,Z)-2,4-Heptadienal (C₇H₁₀O)