Species with data from:

Yen, G.-C.; Lin, H.-T., Changes in volatile flavor components of guava juice with high-pressure treatment and heat processing and during storage, J. Agric. Food Chem., 1999, 47, 5, 2082-2087, https://doi.org/10.1021/jf9810057 .

22 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. α-Pinene (C₁₀H₁₆)
   
2. γ-Terpinene (C₁₀H₁₆)
   
3. Eucalyptol (C₁₀H₁₈O)
   
4. Hexanal (C₆H₁₂O)
   
5. trans-β-Ocimene (C₁₀H₁₆)
   
6. 1,3,6-Octatriene, 3,7-dimethyl-, (Z)- (C₁₀H₁₆)
   
7. 1-Hexanol (C₆H₁₄O)
   
8. p-Xylene (C₈H₁₀)
   
9. Ethyl Acetate (C₄H₈O₂)
   
10. Butanoic acid, ethyl ester (C₆H₁₂O₂)
    
11. Acetophenone (C₈H₈O)
    
12. Pentanal (C₅H₁₀O)
    
13. Styrene (C₈H₈)
    
14. Acetic acid, butyl ester (C₆H₁₂O₂)
    
15. Hexanoic acid, methyl ester (C₇H₁₄O₂)
    
16. n-Propyl acetate (C₅H₁₀O₂)
    
17. Butanoic acid, methyl ester (C₅H₁₀O₂)
    
18. Propanal, 2-methyl- (C₄H₈O)
    
19. 2-Propanol, 2-methyl- (C₄H₁₀O)
    
20. Methyl propionate (C₄H₈O₂)
    
21. 3-Hexen-1-ol, acetate, (E)- (C₈H₁₄O₂)
    
22. Hexenal, 3,5,5-trimethyl (C₉H₁₆O)