Species with data from:

Kirchhoff, E.; Schieberle, P., Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies, J. Agric. Food Chem., 2001, 49, 9, 4304-4311, https://doi.org/10.1021/jf010376b .

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. Nonanal (C₉H₁₈O)
   
3. Octanal (C₈H₁₆O)
   
4. Phenylethyl Alcohol (C₈H₁₀O)
   
5. Benzeneacetaldehyde (C₈H₈O)
   
6. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
7. Acetic acid (C₂H₄O₂)
   
8. Hexanoic acid (C₆H₁₂O₂)
   
9. 2,4-Decadienal, (E,E)- (C₁₀H₁₆O)
   
10. 2-Nonenal, (E)- (C₉H₁₆O)
    
11. Butanal, 3-methyl- (C₅H₁₀O)
    
12. Butanoic acid (C₄H₈O₂)
    
13. 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C₁₃H₁₈O)
    
14. Methional (C₄H₈OS)
    
15. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
    
16. 2,3-Butanedione (C₄H₆O₂)
    
17. 1-Octen-3-one (C₈H₁₄O)
    
18. Dimethyl trisulfide (C₂H₆S₃)
    
19. Butanal, 2-methyl- (C₅H₁₀O)
    
20. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
    
21. 2-Octenal, (E)- (C₈H₁₄O)
    
22. Vanillin (C₈H₈O₃)
    
23. 2-Methoxy-4-vinylphenol (C₉H₁₀O₂)
    
24. Butanoic acid, 2-methyl- (C₅H₁₀O₂)
    
25. 2,3-Pentanedione (C₅H₈O₂)
    
26. Pentanoic acid (C₅H₁₀O₂)
    
27. 2,4-Nonadienal, (E,E)- (C₉H₁₄O)
    
28. Propanal, 2-methyl- (C₄H₈O)
    
29. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C₆H₈O₃)
    
30. 2-Acetyl-1-pyrroline (C₆H₉NO)
    
31. (2E,4Z)-Decadienal (C₁₀H₁₆O)
    
32. Benzeneacetic acid (C₈H₈O₂)
    
33. 4-Heptenal, (Z)- (C₇H₁₂O)
    
34. 2-Nonenal, (Z)- (C₉H₁₆O)
    
35. trans-4,5-Epoxy-(E)-2-decenal (C₁₀H₁₆O₂)
    
36. (Z)-1,5-octadien-3-one (C₈H₁₂O)
    
37. (E,Z)-2,4-nonadienal (C₉H₁₄O)