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:

• Chemical name
• Chemical formula
• Structure image (if available)

Click on the name to see more data.

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