Species with data from:

Loscos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V., Fate of grape flavor precursors during storage on yeast lees, J. Agric. Food Chem., 2009, 57, 12, 5468-5479, https://doi.org/10.1021/jf804057q .

36 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. Linalool (C₁₀H₁₈O)
   
2. α-Terpineol (C₁₀H₁₈O)
   
3. Benzaldehyde (C₇H₆O)
   
4. Benzeneacetaldehyde (C₈H₈O)
   
5. 3-Hexen-1-ol, (Z)- (C₆H₁₂O)
   
6. 2,6-Octadien-1-ol, 3,7-dimethyl-, (Z)- (C₁₀H₁₈O)
   
7. trans-β-Ionone (C₁₃H₂₀O)
   
8. Citronellol (C₁₀H₂₀O)
   
9. 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C₁₃H₁₈O)
   
10. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
    
11. Phenol, 2-methoxy- (C₇H₈O₂)
    
12. Vanillin (C₈H₈O₃)
    
13. 2-Hexen-1-ol, (E)- (C₆H₁₂O)
    
14. Butanoic acid, 2-methyl- (C₅H₁₀O₂)
    
15. 2(3H)-Furanone, dihydro-5-pentyl- (C₉H₁₆O₂)
    
16. 2(3H)-Furanone, 5-hexyldihydro- (C₁₀H₁₈O₂)
    
17. Phenol, 4-ethyl-2-methoxy- (C₉H₁₂O₂)
    
18. 2-Propenoic acid, 3-phenyl-, ethyl ester (C₁₁H₁₂O₂)
    
19. 4-vinylphenol (C₈H₈O)
    
20. 2H-Pyran-2-one, tetrahydro-6-propyl- (C₈H₁₄O₂)
    
21. Benzenepropanoic acid, ethyl ester (C₁₁H₁₄O₂)
    
22. 2H-Pyran, 3,6-dihydro-4-methyl-2-(2-methyl-1-propenyl)- (C₁₀H₁₆O)
    
23. Naphthalene, 1,2-dihydro-1,1,6-trimethyl- (C₁₃H₁₆)
    
24. Apocynin (C₉H₁₀O₃)
    
25. Benzoic acid, 4-hydroxy-3-methoxy-, methyl ester (C₉H₁₀O₄)
    
26. Phenol, 2,6-dimethoxy-4-(2-propenyl)- (C₁₁H₁₄O₃)
    
27. Benzoic acid, 4-hydroxy-3-methoxy-, ethyl ester (C₁₀H₁₂O₄)
    
28. 2-Butanone, 4-(4-hydroxy-3-methoxyphenyl)- (C₁₁H₁₄O₃)
    
29. Neric acid (C₁₀H₁₆O₂)
    
30. Vitispirane B (C₁₃H₂₀O)
    
31. Vitispirane A (C₁₃H₂₀O)
    
32. Homovanillic acid (C₉H₁₀O₄)
    
33. Riesling acetal (C₁₂H₁₈O₂)
    
34. (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene (TPB, 1) (C₁₃H₁₆)
    
35. Dihydromethyleugenol (C₁₁H₁₆O₂)
    
36. Actinidol (C₁₂H₁₈O₂)