Species with data from:

Riu-Aumatell, M.; Bosch-Fuste´, J.; Lopez-Tamames, E.; Buxaderas, S., Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees, Food Chem., 2006, 95, 2, 237-242, https://doi.org/10.1016/j.foodchem.2005.01.029 .

20 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. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
3. Hexanoic acid (C₆H₁₂O₂)
   
4. Hexanoic acid, ethyl ester (C₈H₁₆O₂)
   
5. Octanoic acid (C₈H₁₆O₂)
   
6. Acetic acid, hexyl ester (C₈H₁₆O₂)
   
7. Octanoic acid, ethyl ester (C₁₀H₂₀O₂)
   
8. 1-Butanol, 3-methyl-, acetate (C₇H₁₄O₂)
   
9. n-Decanoic acid (C₁₀H₂₀O₂)
   
10. Acetic acid, 2-phenylethyl ester (C₁₀H₁₂O₂)
    
11. Decanoic acid, ethyl ester (C₁₂H₂₄O₂)
    
12. Hexadecanoic acid, ethyl ester (C₁₈H₃₆O₂)
    
13. Dodecanoic acid, ethyl ester (C₁₄H₂₈O₂)
    
14. Butanedioic acid, diethyl ester (C₈H₁₄O₄)
    
15. Propanoic acid, 2-hydroxy-, ethyl ester (C₅H₁₀O₃)
    
16. Isopentyl hexanoate (C₁₁H₂₂O₂)
    
17. Octanoic acid, 3-methylbutyl ester (C₁₃H₂₆O₂)
    
18. Pentadecanoic acid, 3-methylbutyl ester (C₁₅H₃₀O₂)
    
19. Vitispirane (C₁₃H₂₀O)
    
20. Octanoic acid, 2-methyl-, ethyl ester (C₁₁H₂₂O₂)
    

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