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Species with data from:

Henderson, D.E.; Henderson, S.K., Thermal decomposition of capsaicin. 1. Interactions with oleic acid at high temperatures, J. Agric. Food Chem., 1992, 40, 11, 2263-2268, https://doi.org/10.1021/jf00023a042 .

15 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Nonanal (C9H18O)
    C9H18O
  2. Octanal (C8H16O)
    C8H16O
  3. Heptanal (C7H14O)
    C7H14O
  4. Octanoic acid (C8H16O2)
    C8H16O2
  5. Phenol, 2-methoxy- (C7H8O2)
    C7H8O2
  6. Vanillin (C8H8O3)
    C8H8O3
  7. Nonanoic acid (C9H18O2)
    C9H18O2
  8. Pentanoic acid (C5H10O2)
    C5H10O2
  9. Heptanoic acid (C7H14O2)
    C7H14O2
  10. Creosol (C8H10O2)
    C8H10O2
  11. Benzaldehyde, 3,4-dimethoxy- (C9H10O3)
    C9H10O3
  12. Pentanamide (C5H11NO)
    C5H11NO
  13. 8-Methyl-6-nonenoic acid (C10H18O2)
    C10H18O2
  14. 8-Methyl-6-nonenamide (C10H19NO)
    C10H19NO
  15. isononanamide (C9H19NO)
    C9H19NO