Species with data from:

Zhang C.; Zhang H.; Wang L.; Gao H.; Guo X.N.; Yao H.Y., Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation, J. Agric. Food Chem., 2007, 55, 23, 9620-9626, https://doi.org/10.1021/jf0717034 .

30 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. Caryophyllene (C₁₅H₂₄)
   
2. Hexanal (C₆H₁₂O)
   
3. Nonanal (C₉H₁₈O)
   
4. Benzaldehyde (C₇H₆O)
   
5. Phenylethyl Alcohol (C₈H₁₀O)
   
6. 1-Hexanol (C₆H₁₄O)
   
7. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
8. Heptanal (C₇H₁₄O)
   
9. Benzyl alcohol (C₇H₈O)
   
10. Ethylbenzene (C₈H₁₀)
    
11. 1-Pentanol (C₅H₁₂O)
    
12. Acetic acid (C₂H₄O₂)
    
13. Furfural (C₅H₄O₂)
    
14. Hexanoic acid (C₆H₁₂O₂)
    
15. Hexanoic acid, ethyl ester (C₈H₁₆O₂)
    
16. Butanal, 3-methyl- (C₅H₁₀O)
    
17. 1-Propanol, 2-methyl- (C₄H₁₀O)
    
18. Ethanol (C₂H₆O)
    
19. Butanoic acid (C₄H₈O₂)
    
20. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
    
21. Phenol (C₆H₆O)
    
22. Octanoic acid, ethyl ester (C₁₀H₂₀O₂)
    
23. Acetoin (C₄H₈O₂)
    
24. 1-Hexanol, 2-ethyl- (C₈H₁₈O)
    
25. 1-Nonanol (C₉H₂₀O)
    
26. Dodecanoic acid, ethyl ester (C₁₄H₂₈O₂)
    
27. Propanoic acid, 2-hydroxy-, ethyl ester (C₅H₁₀O₃)
    
28. 2,3-Butanediol (C₄H₁₀O₂)
    
29. 3-nonen-1-ol (C₉H₁₈O)
    
30. 1-Undecene, 8-methyl- (C₁₂H₂₄)