Species with data from:

Guillard, A.-S.; le Quere, J.-L.; Vendeuvre, J.-L., Emerging research approaches benefit to the study of cooked cured ham flavour, Food Chem., 1997, 59, 4, 567-572, https://doi.org/10.1016/S0308-8146(97)00001-0 .

12 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. Linalool (C₁₀H₁₈O)
   
2. Eucalyptol (C₁₀H₁₈O)
   
3. Eugenol (C₁₀H₁₂O₂)
   
4. Thymol (C₁₀H₁₄O)
   
5. Butanoic acid, ethyl ester (C₆H₁₂O₂)
   
6. Methional (C₄H₈OS)
   
7. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
8. Disulfide, dimethyl (C₂H₆S₂)
   
9. Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1α,2β,5α)- (C₁₀H₂₀O)
   
10. 2-Propenal, 3-phenyl- (C₉H₈O)
    
11. D-Carvone (C₁₀H₁₄O)
    
12. Allyl Isothiocyanate (C₄H₅NS)
    

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