Species with data from:
Zehentbauer, G.; Grosch, W., Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways, J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184 .
47 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.
- Hexanal (C6H12O)
- Nonanal (C9H18O)
- Phenylethyl Alcohol (C8H10O)
- Benzeneacetaldehyde (C8H8O)
- Acetic acid (C2H4O2)
- Hexanoic acid (C6H12O2)
- 2,4-Decadienal, (E,E)- (C10H16O)
- 2-Nonenal, (E)- (C9H16O)
- Butanal, 3-methyl- (C5H10O)
- Butanoic acid (C4H8O2)
- Methional (C4H8OS)
- Butanoic acid, 3-methyl- (C5H10O2)
- 2,3-Butanedione (C4H6O2)
- 1-Octen-3-one (C8H14O)
- Octanoic acid (C8H16O2)
- Dimethyl trisulfide (C2H6S3)
- n-Decanoic acid (C10H20O2)
- Butanal, 2-methyl- (C5H10O)
- 2,6-Nonadienal, (E,Z)- (C9H14O)
- Vanillin (C8H8O3)
- 2-Methoxy-4-vinylphenol (C9H10O2)
- Furaneol (C6H8O3)
- Butanoic acid, 2-methyl- (C5H10O2)
- 2,3-Pentanedione (C5H8O2)
- Pyrazine, trimethyl- (C7H10N2)
- Ethanone, 1-(2-furanyl)- (C6H6O2)
- Pentanoic acid (C5H10O2)
- 2(3H)-Furanone, dihydro-5-pentyl- (C9H16O2)
- 2,4-Nonadienal, (E,E)- (C9H14O)
- Propanal, 2-methyl- (C4H8O)
- Pyrazine, 3-ethyl-2,5-dimethyl- (C8H12N2)
- Pyrazine, 2-ethyl-3,5-dimethyl- (C8H12N2)
- 2-Acetyl-1-pyrroline (C6H9NO)
- (2E,4Z)-Decadienal (C10H16O)
- Benzeneacetic acid (C8H8O2)
- 4-Heptenal, (Z)- (C7H12O)
- 2-Nonenal, (Z)- (C9H16O)
- trans-4,5-Epoxy-(E)-2-decenal (C10H16O2)
- Ethanone, 1-(4,5-dihydro-2-thiazolyl)- (C5H7NOS)
- 2-Acetylthiazole (C5H5NOS)
- Pyrazine, 2,3-diethyl-5-methyl- (C9H14N2)
- Maltol (C6H6O3)
- Pyrazine, 2-ethyl-3-methyl- (C7H10N2)
- Acetylpyrazine (C6H6N2O)
- 1-Hexen-3-one (C6H10O)
- (E,Z)-2,4-nonadienal (C9H14O)
- 2-Propionyl thiazole (C6H7NOS)