Species with data from:

Onishi, M.; Inoue, M.; Araki, T.; Iwabuchi, H.; Sagara, Y., Odorant transfer characteristics of white bread during baking, Biosci Biotechnol. Biochem., 2011, 75, 2, 261-267, https://doi.org/10.1271/bbb.100572 .

19 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. Benzeneacetaldehyde (C₈H₈O)
   
3. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
4. Acetic acid (C₂H₄O₂)
   
5. 2-Nonenal, (E)- (C₉H₁₆O)
   
6. Butanoic acid (C₄H₈O₂)
   
7. Methional (C₄H₈OS)
   
8. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
9. 2,3-Butanedione (C₄H₆O₂)
   
10. 1-Butanol, 2-methyl- (C₅H₁₂O)
    
11. Furaneol (C₆H₈O₃)
    
12. Propanoic acid, 2-methyl- (C₄H₈O₂)
    
13. Pyrazine, 3-ethyl-2,5-dimethyl- (C₈H₁₂N₂)
    
14. Pyrazine, 2-ethyl-3,5-dimethyl- (C₈H₁₂N₂)
    
15. 2-Acetyl-1-pyrroline (C₆H₉NO)
    
16. Benzeneacetic acid (C₈H₈O₂)
    
17. 1-Propanol, 3-(methylthio)- (C₄H₁₀OS)
    
18. Maltol (C₆H₆O₃)
    
19. δ-Dodecalactone (C₁₂H₂₂O₂)