Species with data from:

Grundschober, F., The identification of individual components in flavourings and flavoured foods, Z. Lebensm. Unters. Forsch., 1991, 192, 6, 530-534, https://doi.org/10.1007/BF01202508 .

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. Octanal (C₈H₁₆O)
   
2. Camphor (C₁₀H₁₆O)
   
3. Hexanoic acid, ethyl ester (C₈H₁₆O₂)
   
4. Acetophenone (C₈H₈O)
   
5. Methyl salicylate (C₈H₈O₃)
   
6. Linalyl acetate (C₁₂H₂₀O₂)
   
7. Undecanal (C₁₁H₂₂O)
   
8. Decanoic acid, ethyl ester (C₁₂H₂₄O₂)
   
9. Bicyclo[3.1.0]hexan-3-one, 4-methyl-1-(1-methylethyl)-, [1S-(1α,4β,5α)]- (C₁₀H₁₆O)
   
10. Thujone (C₁₀H₁₆O)
    
11. Anethole (C₁₀H₁₂O)
    
12. Pulegone (C₁₀H₁₆O)
    
13. Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1α,2β,5α)- (C₁₀H₂₀O)
    
14. Heptanoic acid, ethyl ester (C₉H₁₈O₂)
    
15. 2(3H)-Furanone, 5-ethyldihydro- (C₆H₁₀O₂)
    
16. Safrole (C₁₀H₁₀O₂)
    
17. γ-Dodecalactone (C₁₂H₂₂O₂)
    
18. Methyl anthranilate (C₈H₉NO₂)
    
19. Coumarin (C₉H₆O₂)
    
20. Butanoic acid, 2-methyl-, 3-methylbutyl ester (C₁₀H₂₀O₂)
    
21. β-Asarone (C₁₂H₁₆O₃)
    

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