Species with data from:

Majcher, M.A.; Jelén, H.H., Identification of potent odorants formed during the preparation of extruded potato snacks, J. Agric. Food Chem., 2005, 53, 16, 6432-6437, https://doi.org/10.1021/jf050412x .

21 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. Limonene (C₁₀H₁₆)
   
2. Hexanal (C₆H₁₂O)
   
3. 1-Octen-3-ol (C₈H₁₆O)
   
4. Benzeneacetaldehyde (C₈H₈O)
   
5. Heptanal (C₇H₁₄O)
   
6. 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C₁₃H₁₈O)
   
7. Methional (C₄H₈OS)
   
8. 2,3-Butanedione (C₄H₆O₂)
   
9. Dimethyl trisulfide (C₂H₆S₃)
   
10. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
    
11. Furaneol (C₆H₈O₃)
    
12. Butanal (C₄H₈O)
    
13. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C₆H₈O₃)
    
14. Pyrazine, 2-ethyl-3,5-dimethyl- (C₈H₁₂N₂)
    
15. 2-Acetyl-1-pyrroline (C₆H₉NO)
    
16. Pyrazine, 2,3-diethyl-5-methyl- (C₉H₁₄N₂)
    
17. Methanethiol (CH₄S)
    
18. Acetylpyrazine (C₆H₆N₂O)
    
19. (Z)-2-hexenal (C₆H₁₀O)
    
20. Benzenemethanethiol (C₇H₈S)
    
21. 1,5-octadien-3-one (C₈H₁₂O)