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Species with data from:

Forney, C.F.; Jordan, M.A., Induction of volatile compounds in broccoli by postharvest hot-water dips, J. Agric. Food Chem., 1998, 46, 12, 5295-5301, https://doi.org/10.1021/jf980443a .

16 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Limonene (C10H16)
    C10H16
  2. Hexanal (C6H12O)
    C6H12O
  3. 1-Hexanol (C6H14O)
    C6H14O
  4. 3-Hexen-1-ol, (Z)- (C6H12O)
    C6H12O
  5. 2-Hexenal, (E)- (C6H10O)
    C6H10O
  6. Ethanol (C2H6O)
    C2H6O
  7. 1-Propanol (C3H8O)
    C3H8O
  8. Acetic acid, hexyl ester (C8H16O2)
    C8H16O2
  9. Dimethyl trisulfide (C2H6S3)
    C2H6S3
  10. Disulfide, dimethyl (C2H6S2)
    C2H6S2
  11. 2-Hexen-1-ol, (E)- (C6H12O)
    C6H12O
  12. 3-Hexen-1-ol, acetate, (Z)- (C8H14O2)
    C8H14O2
  13. Acetaldehyde (C2H4O)
    C2H4O
  14. Dimethyl sulfide (C2H6S)
    C2H6S
  15. 2-Hexen-1-ol, acetate, (E)- (C8H14O2)
    C8H14O2
  16. Thiocyanic acid, methyl ester (C2H3NS)
    C2H3NS