Species with data from:

Forney, C.F.; Jordan, M.A., Induction of volatile compounds in broccoli by postharvest hot-water dips, J. Agric. Food Chem., 1998, 46, 12, 5295-5301, https://doi.org/10.1021/jf980443a .

16 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-Hexanol (C₆H₁₄O)
   
4. 3-Hexen-1-ol, (Z)- (C₆H₁₂O)
   
5. 2-Hexenal, (E)- (C₆H₁₀O)
   
6. Ethanol (C₂H₆O)
   
7. 1-Propanol (C₃H₈O)
   
8. Acetic acid, hexyl ester (C₈H₁₆O₂)
   
9. Dimethyl trisulfide (C₂H₆S₃)
   
10. Disulfide, dimethyl (C₂H₆S₂)
    
11. 2-Hexen-1-ol, (E)- (C₆H₁₂O)
    
12. 3-Hexen-1-ol, acetate, (Z)- (C₈H₁₄O₂)
    
13. Acetaldehyde (C₂H₄O)
    
14. Dimethyl sulfide (C₂H₆S)
    
15. 2-Hexen-1-ol, acetate, (E)- (C₈H₁₄O₂)
    
16. Thiocyanic acid, methyl ester (C₂H₃NS)