Species with data from:

Jezussek, M.; Juliano, B.O.; Schieberle, P., Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis, J. Agric. Food Chem., 2002, 50, 5, 1101-1105, https://doi.org/10.1021/jf0108720 .

37 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. Hexanal (C₆H₁₂O)
   
2. Octanal (C₈H₁₆O)
   
3. Decanal (C₁₀H₂₀O)
   
4. Phenylethyl Alcohol (C₈H₁₀O)
   
5. Benzeneacetaldehyde (C₈H₈O)
   
6. Acetic acid (C₂H₄O₂)
   
7. 2,4-Decadienal, (E,E)- (C₁₀H₁₆O)
   
8. 2-Nonenal, (E)- (C₉H₁₆O)
   
9. Butanoic acid (C₄H₈O₂)
   
10. Methional (C₄H₈OS)
    
11. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
    
12. 2,3-Butanedione (C₄H₆O₂)
    
13. 1-Octen-3-one (C₈H₁₄O)
    
14. Phenol, 2-methoxy- (C₇H₈O₂)
    
15. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
    
16. Vanillin (C₈H₈O₃)
    
17. 2-Methoxy-4-vinylphenol (C₉H₁₀O₂)
    
18. Furaneol (C₆H₈O₃)
    
19. Butanoic acid, 2-methyl- (C₅H₁₀O₂)
    
20. Pentanoic acid (C₅H₁₀O₂)
    
21. 2,4-Nonadienal, (E,E)- (C₉H₁₄O)
    
22. Indole (C₈H₇N)
    
23. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C₆H₈O₃)
    
24. 2-Acetyl-1-pyrroline (C₆H₉NO)
    
25. Benzeneacetic acid (C₈H₈O₂)
    
26. 2-Methyl-3-furanthiol (C₅H₆OS)
    
27. 2-Nonenal, (Z)- (C₉H₁₆O)
    
28. trans-4,5-Epoxy-(E)-2-decenal (C₁₀H₁₆O₂)
    
29. Pyrazine, 2-methoxy-3-(2-methylpropyl)- (C₉H₁₄N₂O)
    
30. Indole, 3-methyl- (C₉H₉N)
    
31. 4-vinylphenol (C₈H₈O)
    
32. Ethanone, 1-(2-aminophenyl)- (C₈H₉NO)
    
33. 2-Decenal, (Z)- (C₁₀H₁₈O)
    
34. 2(5H)-Furanone, 5-ethyl-3-hydroxy-4-methyl- (C₇H₁₀O₃)
    
35. bis(2-methyl-3-furyl) disulfide (C₉H₈O₂S₂)
    
36. 3a,4,5,7a-tetrahydro-3,6-dimethyl- 2(3H)-benzofuranone (C₁₀H₁₄O₂)
    
37. 2-methoxy-3,5-dimethylpyrazine (C₇H₁₀N₂O)