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Species with data from:

Christensen, K.R.; Reineccius, G.A., Aroma extract dilution analysis of aged cheddar cheese, J. Food Sci., 1995, 60, 2, 218-220, https://doi.org/10.1111/j.1365-2621.1995.tb05641.x .

15 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. «alpha»-Pinene (C10H16)
    C10H16
  2. Acetic acid (C2H4O2)
    C2H4O2
  3. Ethyl Acetate (C4H8O2)
    C4H8O2
  4. Hexanoic acid (C6H12O2)
    C6H12O2
  5. Butanoic acid, ethyl ester (C6H12O2)
    C6H12O2
  6. Hexanoic acid, ethyl ester (C8H16O2)
    C8H16O2
  7. Butanal, 3-methyl- (C5H10O)
    C5H10O
  8. Butanoic acid (C4H8O2)
    C4H8O2
  9. Methional (C4H8OS)
    C4H8OS
  10. 2,3-Butanedione (C4H6O2)
    C4H6O2
  11. 1-Octen-3-one (C8H14O)
    C8H14O
  12. Butanal, 2-methyl- (C5H10O)
    C5H10O
  13. Propanoic acid (C3H6O2)
    C3H6O2
  14. Pentanoic acid (C5H10O2)
    C5H10O2
  15. 2,3-Butanediol (C4H10O2)
    C4H10O2