Species with data from:

Kevei, E.; Kozma, E., Gaschromatographische Untersuchungsmethoden zur Aromaprüfung in gekochtem Schweinefleisch (M. semimembranosus), Nahrung, 1976, 20, 3, 243-252, https://doi.org/10.1002/food.19760200303 .

25 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. Octanal (C₈H₁₆O)
   
4. Decanal (C₁₀H₂₀O)
   
5. 1-Hexanol (C₆H₁₄O)
   
6. Heptanal (C₇H₁₄O)
   
7. 1-Pentanol (C₅H₁₂O)
   
8. Butanoic acid, ethyl ester (C₆H₁₂O₂)
   
9. Butanal, 3-methyl- (C₅H₁₀O)
   
10. 1-Propanol (C₃H₈O)
    
11. Acetone (C₃H₆O)
    
12. 1-Butanol, 3-methyl-, acetate (C₇H₁₄O₂)
    
13. Acetic acid, butyl ester (C₆H₁₂O₂)
    
14. Methyl Alcohol (CH₄O)
    
15. Isopropyl Alcohol (C₃H₈O)
    
16. 1-Nonanol (C₉H₂₀O)
    
17. n-Propyl acetate (C₅H₁₀O₂)
    
18. Acetic acid, octyl ester (C₁₀H₂₀O₂)
    
19. Acetaldehyde (C₂H₄O)
    
20. Acetic acid, methyl ester (C₃H₆O₂)
    
21. Butanal (C₄H₈O)
    
22. Propanal (C₃H₆O)
    
23. Butanoic acid, 3-methylbutyl ester (C₉H₁₈O₂)
    
24. 1-Pentanol, 4-methyl- (C₆H₁₄O)
    
25. Isoheptanol- (C₇H₁₆O)
    

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