Species with data from:

Kim, T.H.; Shin, J.H.; Baek, H.H.; Lee, H.J., Volatile flavour compounds in suspension culture of Agastache rugosa Kuntze (Korean mint), J. Sci. Food Agric., 2001, 81, 6, 569-575, https://doi.org/10.1002/jsfa.845 .

25 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-Hexanol (C₆H₁₄O)
   
3. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
4. Benzyl alcohol (C₇H₈O)
   
5. 1-Pentanol (C₅H₁₂O)
   
6. 2,3-Butanedione (C₄H₆O₂)
   
7. Acetoin (C₄H₈O₂)
   
8. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
   
9. Vanillin (C₈H₈O₃)
   
10. 2-Methoxy-4-vinylphenol (C₉H₁₀O₂)
    
11. Benzene, 1,2,4-trimethyl- (C₉H₁₂)
    
12. 1-Nonanol (C₉H₂₀O)
    
13. Butyrolactone (C₄H₆O₂)
    
14. 1-Propanol, 3-(methylthio)- (C₄H₁₀OS)
    
15. 2,3-Butanediol (C₄H₁₀O₂)
    
16. Pyridine, 2-(1-methyl-2-pyrrolidinyl)- (C₁₀H₁₄N₂)
    
17. 1,3-Butanediol (C₄H₁₀O₂)
    
18. 2-Pyrrolidinone (C₄H₇NO)
    
19. 2-Nonen-1-ol, (E)- (C₉H₁₈O)
    
20. 2-Butanone, 4-(4-hydroxy-3-methoxyphenyl)- (C₁₁H₁₄O₃)
    
21. trans,cis-2,6-Nonadien-1-ol (C₉H₁₆O)
    
22. 3-Nonen-1-ol, (Z)- (C₉H₁₈O)
    
23. Bis(2-methoxyethyl) phthalate (C₁₄H₁₈O₆)
    
24. 2-Methyl-2-ethyl-3-hydroxyhexyl propionate (C₁₂H₂₄O₃)
    
25. 2,4,5-Trimethyl-3-oxazoline (C₆H₁₁NO)