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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:

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