Species with data from:

Izzo, H.V.; Ho, C.-T., Effect of residual amide content on aroma generation and browning in heated gluten-glucose model systems, J. Agric. Food Chem., 1993, 41, 12, 2364-2367, https://doi.org/10.1021/jf00036a028 .

2 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. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
2. 2-Propanone, 1-hydroxy- (C₃H₆O₂)