Species with data from:

Ramírez, M.R.; Estévez, M.; Morcuende, D.; Cava, R., Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS, J. Agric. Food Chem., 2004, 52, 25, 7637-7643, https://doi.org/10.1021/jf049207s .

49 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. Hexanal (C₆H₁₂O)
   
2. Nonanal (C₉H₁₈O)
   
3. Benzaldehyde (C₇H₆O)
   
4. Toluene (C₇H₈)
   
5. Octanal (C₈H₁₆O)
   
6. Decanal (C₁₀H₂₀O)
   
7. 1-Octanol (C₈H₁₈O)
   
8. 1-Octen-3-ol (C₈H₁₆O)
   
9. 1-Hexanol (C₆H₁₄O)
   
10. Benzeneacetaldehyde (C₈H₈O)
    
11. Heptanal (C₇H₁₄O)
    
12. 1-Pentanol (C₅H₁₂O)
    
13. Acetic acid (C₂H₄O₂)
    
14. Naphthalene (C₁₀H₈)
    
15. Hexanoic acid (C₆H₁₂O₂)
    
16. 2-Heptanone (C₇H₁₄O)
    
17. o-Xylene (C₈H₁₀)
    
18. Butanal, 3-methyl- (C₅H₁₀O)
    
19. Methional (C₄H₈OS)
    
20. 2,3-Butanedione (C₄H₆O₂)
    
21. Octanoic acid (C₈H₁₆O₂)
    
22. Furan, 2-pentyl- (C₉H₁₄O)
    
23. 2-Butanone (C₄H₈O)
    
24. Pyridine (C₅H₅N)
    
25. Disulfide, dimethyl (C₂H₆S₂)
    
26. 2-Nonanone (C₉H₁₈O)
    
27. Acetoin (C₄H₈O₂)
    
28. Pentanal (C₅H₁₀O)
    
29. Acetone (C₃H₆O)
    
30. n-Decanoic acid (C₁₀H₂₀O₂)
    
31. Mesitylene (C₉H₁₂)
    
32. 2-Undecanone (C₁₁H₂₂O)
    
33. Butanal, 2-methyl- (C₅H₁₀O)
    
34. 2-Octenal, (E)- (C₈H₁₄O)
    
35. Nonanoic acid (C₉H₁₈O₂)
    
36. 1-Hexanol, 2-ethyl- (C₈H₁₈O)
    
37. Dodecanal (C₁₂H₂₄O)
    
38. Pentane, 2-methyl- (C₆H₁₄)
    
39. Pentanoic acid (C₅H₁₀O₂)
    
40. Pentane, 3-methyl- (C₆H₁₄)
    
41. Cyclopentane, methyl- (C₆H₁₂)
    
42. 2-Heptenal, (E)- (C₇H₁₂O)
    
43. (2E,4Z)-Decadienal (C₁₀H₁₆O)
    
44. Benzene, 1,2,3,5-tetramethyl- (C₁₀H₁₄)
    
45. 2-Hexenal (C₆H₁₀O)
    
46. 2-Nonenal (C₉H₁₆O)
    
47. 2,3-Octanedione (C₈H₁₄O₂)
    
48. 2-Heptadecanone (C₁₇H₃₄O)
    
49. Cyclohexene, 1-methyl-4-(1-methylethenyl)-, (S)- (C₁₀H₁₆)