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Species with data from:

Guillard, A.-S.; le Quere, J.-L.; Vendeuvre, J.-L., Emerging research approaches benefit to the study of cooked cured ham flavour, Food Chem., 1997, 59, 4, 567-572, https://doi.org/10.1016/S0308-8146(97)00001-0 .

12 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Linalool (C10H18O)
    C10H18O
  2. Eucalyptol (C10H18O)
    C10H18O
  3. Eugenol (C10H12O2)
    C10H12O2
  4. Thymol (C10H14O)
    C10H14O
  5. Butanoic acid, ethyl ester (C6H12O2)
    C6H12O2
  6. Methional (C4H8OS)
    C4H8OS
  7. Butanoic acid, 3-methyl- (C5H10O2)
    C5H10O2
  8. Disulfide, dimethyl (C2H6S2)
    C2H6S2
  9. Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1«alpha»,2«beta»,5«alpha»)- (C10H20O)
    C10H20O
  10. 2-Propenal, 3-phenyl- (C9H8O)
    C9H8O
  11. D-Carvone (C10H14O)
    C10H14O
  12. Allyl Isothiocyanate (C4H5NS)
    C4H5NS