Species with data from:

Petersen, M.A.; Poll, L.; Larsen, L.M., Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS, Food Chem., 1998, 61, 4, 461-466, https://doi.org/10.1016/S0308-8146(97)00119-2 .

24 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. Nonanal (C₉H₁₈O)
   
3. Benzeneacetaldehyde (C₈H₈O)
   
4. Heptanal (C₇H₁₄O)
   
5. Benzyl alcohol (C₇H₈O)
   
6. 1-Pentanol (C₅H₁₂O)
   
7. Acetic acid (C₂H₄O₂)
   
8. Hexanoic acid (C₆H₁₂O₂)
   
9. Ethanol (C₂H₆O)
   
10. Methional (C₄H₈OS)
    
11. Furan, 2-pentyl- (C₉H₁₄O)
    
12. Pentanal (C₅H₁₀O)
    
13. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
    
14. 2-Octenal, (E)- (C₈H₁₄O)
    
15. 1-Butanol, 2-methyl- (C₅H₁₂O)
    
16. 2,4-Heptadienal, (E,E)- (C₇H₁₀O)
    
17. Propanoic acid (C₃H₆O₂)
    
18. 2-Heptenal, (E)- (C₇H₁₂O)
    
19. Furan, 2-ethyl- (C₆H₈O)
    
20. 1-Penten-3-one (C₅H₈O)
    
21. 2-Nonenal (C₉H₁₆O)
    
22. 2,4-Decadienal (C₁₀H₁₆O)
    
23. 2,4-Nonadienal (C₉H₁₄O)
    
24. 2-Pyrrolidinone, 1-methyl- (C₅H₉NO)
    

© 2026 by the U.S. Secretary of Commerce on behalf of the United States of America. All rights reserved.

Copyright for NIST Standard Reference Data is governed by the Standard Reference Data Act.