Species with data from:

Bücking, M.; Steinhart, H., Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages, J. Agric. Food Chem., 2002, 50, 6, 1529-1534, https://doi.org/10.1021/jf011117p .

17 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. Benzeneacetaldehyde (C₈H₈O)
   
3. 2-Nonenal, (E)- (C₉H₁₆O)
   
4. Butanal, 3-methyl- (C₅H₁₀O)
   
5. Methional (C₄H₈OS)
   
6. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
7. 2,3-Butanedione (C₄H₆O₂)
   
8. 1-Octen-3-one (C₈H₁₄O)
   
9. Phenol, 2-methoxy- (C₇H₈O₂)
   
10. Butanal, 2-methyl- (C₅H₁₀O)
    
11. Butanoic acid, 2-methyl- (C₅H₁₀O₂)
    
12. 2,3-Pentanedione (C₅H₈O₂)
    
13. Pyrazine, trimethyl- (C₇H₁₀N₂)
    
14. Pyrazine, 2-ethyl-3,5-dimethyl- (C₈H₁₂N₂)
    
15. 2-Furfurylthiol (C₅H₆OS)
    
16. Pyrazine, 2-methoxy-3-(2-methylpropyl)- (C₉H₁₄N₂O)
    
17. 3-Mercapto-3-methylbutyl formate (ester) (C₆H₁₂O₂S)