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Species with data from:

Luning, P.A.; Carey, A.T.; Roozen, J.P.; Wichers, H.J., Characterization and occurrence of lipoxygenase in bell peppers at different ripening stages in relation to the formation of volatile flavor compounds, J. Agric. Food Chem., 1995, 43, 6, 1493-1500, https://doi.org/10.1021/jf00054a015 .

16 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Hexanal (C6H12O)
    C6H12O
  2. 1-Hexanol (C6H14O)
    C6H14O
  3. 3-Hexen-1-ol, (Z)- (C6H12O)
    C6H12O
  4. 2-Hexenal, (E)- (C6H10O)
    C6H10O
  5. 2-Nonenal, (E)- (C9H16O)
    C9H16O
  6. Furan, 2-pentyl- (C9H14O)
    C9H14O
  7. 2-Octenal, (E)- (C8H14O)
    C8H14O
  8. 2-Hexen-1-ol, (E)- (C6H12O)
    C6H12O
  9. 2-Heptenal, (E)- (C7H12O)
    C7H12O
  10. 3-Hexenal, (Z)- (C6H10O)
    C6H10O
  11. 2-Pentenal, (E)- (C5H8O)
    C5H8O
  12. 1-Penten-3-one (C5H8O)
    C5H8O
  13. 2-Penten-1-ol, (Z)- (C5H10O)
    C5H10O
  14. 2-Penten-1-ol, (E)- (C5H10O)
    C5H10O
  15. (Z)-2-hexenal (C6H10O)
    C6H10O
  16. (Z)-2-pentenal (C5H8O)
    C5H8O