Species with data from:

Chyau, C.-C.; Lin, Y.-C.; Mau, J.-L., Storage stability of deep-fried shallot flavoring, J. Agric. Food Chem., 1997, 45, 8, 3211-3215, https://doi.org/10.1021/jf970109z .

33 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. Benzaldehyde (C7H6O)
    C7H6O
  3. Benzeneacetaldehyde (C8H8O)
    C8H8O
  4. Furfural (C5H4O2)
    C5H4O2
  5. Hexanoic acid (C6H12O2)
    C6H12O2
  6. 2,4-Decadienal, (E,E)- (C10H16O)
    C10H16O
  7. Furan, 2-pentyl- (C9H14O)
    C9H14O
  8. Dimethyl trisulfide (C2H6S3)
    C2H6S3
  9. Disulfide, dimethyl (C2H6S2)
    C2H6S2
  10. 2-Furanmethanol (C5H6O2)
    C5H6O2
  11. 2-Furancarboxaldehyde, 5-methyl- (C6H6O2)
    C6H6O2
  12. Pyrazine, methyl- (C5H6N2)
    C5H6N2
  13. 2,4-Heptadienal, (E,E)- (C7H10O)
    C7H10O
  14. Pyrazine, 2,5-dimethyl- (C6H8N2)
    C6H8N2
  15. Pyrazine, trimethyl- (C7H10N2)
    C7H10N2
  16. Ethanone, 1-(2-furanyl)- (C6H6O2)
    C6H6O2
  17. Pyrazine, 2,6-dimethyl- (C6H8N2)
    C6H8N2
  18. Pyrazine, 3-ethyl-2,5-dimethyl- (C8H12N2)
    C8H12N2
  19. Pyrazine, 2-ethyl-3,5-dimethyl- (C8H12N2)
    C8H12N2
  20. (2E,4Z)-Decadienal (C10H16O)
    C10H16O
  21. Pyrazine, ethyl- (C6H8N2)
    C6H8N2
  22. Pyrazine, 2-ethyl-6-methyl- (C7H10N2)
    C7H10N2
  23. Disulfide, dipropyl (C6H14S2)
    C6H14S2
  24. Disulfide, methyl propyl (C4H10S2)
    C4H10S2
  25. 2-Pentenal, 2-methyl- (C6H10O)
    C6H10O
  26. Trisulfide, methyl propyl (C4H10S3)
    C4H10S3
  27. Disulfide, methyl 1-propenyl, trans (C4H8S2)
    C4H8S2
  28. 2-Methyl-3-propylpyrazine (C8H12N2)
    C8H12N2
  29. Disulfide, 1-propenyl propyl, trans (C6H12S2)
    C6H12S2
  30. Disulfide, methyl 1-propenyl, cis (C4H8S2)
    C4H8S2
  31. (Z)-1-(Prop-1-en-1-yl)-2-propyldisulfane (C6H12S2)
    C6H12S2
  32. Pyrazine, 2,5-dimethyl-3-propyl- (C9H14N2)
    C9H14N2
  33. 3(2H)-Furanone, 2-hexyl-5-methyl- (C11H18O2)
    C11H18O2