Species with data from:

Escalona, H.; Birkmyre, L.; Piggott, J.R.; Paterson, A., Relationship between sensory perception volatile and phenolic components in commercial Spanish red wines from different regions, J. Inst. Brew., 2001, 107, 3, 157-166, https://doi.org/10.1002/j.2050-0416.2001.tb00087.x .

13 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. Acetic acid (C₂H₄O₂)
   
4. Hexanoic acid (C₆H₁₂O₂)
   
5. Hexanoic acid, ethyl ester (C₈H₁₆O₂)
   
6. 1-Propanol, 2-methyl- (C₄H₁₀O)
   
7. Octanoic acid (C₈H₁₆O₂)
   
8. Octanoic acid, ethyl ester (C₁₀H₂₀O₂)
   
9. 1-Butanol, 3-methyl-, acetate (C₇H₁₄O₂)
   
10. n-Decanoic acid (C₁₀H₂₀O₂)
    
11. Decanoic acid, ethyl ester (C₁₂H₂₄O₂)
    
12. Butanedioic acid, diethyl ester (C₈H₁₄O₄)
    
13. Propanoic acid, 2-hydroxy-, ethyl ester (C₅H₁₀O₃)