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Species with data from:

Roberts, D.D.; Acree, T.E., Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry, J. Agric. Food Chem., 1996, 44, 12, 3919-3925, https://doi.org/10.1021/jf950701t .

15 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Octanal (C8H16O)
    C8H16O
  2. Butanoic acid, ethyl ester (C6H12O2)
    C6H12O2
  3. trans-«beta»-Ionone (C13H20O)
    C13H20O
  4. 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C13H18O)
    C13H18O
  5. 2,3-Butanedione (C4H6O2)
    C4H6O2
  6. 1-Octen-3-one (C8H14O)
    C8H14O
  7. Butanoic acid, 2-methyl-, ethyl ester (C7H14O2)
    C7H14O2
  8. 2,6-Nonadienal, (E,Z)- (C9H14O)
    C9H14O
  9. Furaneol (C6H8O3)
    C6H8O3
  10. Propanoic acid, 2-methyl-, ethyl ester (C6H12O2)
    C6H12O2
  11. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C6H8O3)
    C6H8O3
  12. 3-Hexenal, (Z)- (C6H10O)
    C6H10O
  13. 1-Hexen-3-one (C6H10O)
    C6H10O
  14. 1-nonen-3-one (C9H16O)
    C9H16O
  15. 2-Butanone, 4-(4-hydroxyphenyl)- (C10H12O2)
    C10H12O2