Species with data from:

Münch, P.; Hofmann, T.; Schieberle, P., Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation, J. Agric. Food Chem., 1997, 45, 4, 1338-1344, https://doi.org/10.1021/jf960658p .

32 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. Phenylethyl Alcohol (C₈H₁₀O)
   
2. Benzeneacetaldehyde (C₈H₈O)
   
3. Acetic acid (C₂H₄O₂)
   
4. Ethyl Acetate (C₄H₈O₂)
   
5. Butanal, 3-methyl- (C₅H₁₀O)
   
6. Butanoic acid (C₄H₈O₂)
   
7. 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C₁₃H₁₈O)
   
8. Methional (C₄H₈OS)
   
9. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
10. 2,3-Butanedione (C₄H₆O₂)
    
11. Phenol, 2-methoxy- (C₇H₈O₂)
    
12. Vanillin (C₈H₈O₃)
    
13. Furaneol (C₆H₈O₃)
    
14. Butanoic acid, 2-methyl- (C₅H₁₀O₂)
    
15. 2,3-Pentanedione (C₅H₈O₂)
    
16. Pyrazine, trimethyl- (C₇H₁₀N₂)
    
17. Propanoic acid, 2-methyl-, ethyl ester (C₆H₁₂O₂)
    
18. Propanoic acid (C₃H₆O₂)
    
19. Pentanoic acid (C₅H₁₀O₂)
    
20. Propanoic acid, 2-methyl- (C₄H₈O₂)
    
21. Propanal, 2-methyl- (C₄H₈O)
    
22. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C₆H₈O₃)
    
23. Pyrazine, 2-ethyl-3,5-dimethyl- (C₈H₁₂N₂)
    
24. 2-Acetyl-1-pyrroline (C₆H₉NO)
    
25. Benzeneacetic acid (C₈H₈O₂)
    
26. 2-Furfurylthiol (C₅H₆OS)
    
27. Ethanone, 1-(4,5-dihydro-2-thiazolyl)- (C₅H₇NOS)
    
28. 2-Acetylthiazole (C₅H₅NOS)
    
29. Pyrazine, 2,3-diethyl-5-methyl- (C₉H₁₄N₂)
    
30. Acetylpyrazine (C₆H₆N₂O)
    
31. 3-mercapto-2-pentanone (C₅H₁₀OS)
    
32. 4-hydroxy-2,5-dimethyl-3(2H)-thiophenone (C₆H₈O₂S)