Species with data from:

Landy, P.; Boucon, C.; Kooyman, G.M.; Musters, P.A.D.; Rosin, E.A.E.; de Joode, T.; Laan, J.; Haring, P.G.M., Sensory and chemical changes in tomato sauces during storage, J. Agric. Food Chem., 2002, 50, 11, 3262-3271, https://doi.org/10.1021/jf011249i .

13 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. Hexanal (C₆H₁₂O)
   
3. Nonanal (C₉H₁₈O)
   
4. Octanal (C₈H₁₆O)
   
5. Benzeneacetaldehyde (C₈H₈O)
   
6. 3-Hexen-1-ol, (Z)- (C₆H₁₂O)
   
7. 2,4-Decadienal, (E,E)- (C₁₀H₁₆O)
   
8. Butanal, 3-methyl- (C₅H₁₀O)
   
9. 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C₁₃H₁₈O)
   
10. Methional (C₄H₈OS)
    
11. 1-Octen-3-one (C₈H₁₄O)
    
12. Dimethyl trisulfide (C₂H₆S₃)
    
13. p-Mentha-1,5-dien-8-ol (C₁₀H₁₆O)