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Species with data from:

Hinterholzer, A.; Lemos, T.; Schieberle, P., Identification of the key odorants in raw French beans and changes during cooking, Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 219-222, https://doi.org/10.1007/s002170050322 .

28 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. Hexanal (C6H12O)
    C6H12O
  3. 1-Octen-3-ol (C8H16O)
    C8H16O
  4. Benzeneacetaldehyde (C8H8O)
    C8H8O
  5. 3-Hexen-1-ol, (Z)- (C6H12O)
    C6H12O
  6. 2-Hexenal, (E)- (C6H10O)
    C6H10O
  7. Acetic acid (C2H4O2)
    C2H4O2
  8. 2-Nonenal, (E)- (C9H16O)
    C9H16O
  9. trans-«beta»-Ionone (C13H20O)
    C13H20O
  10. Butanal, 3-methyl- (C5H10O)
    C5H10O
  11. Methional (C4H8OS)
    C4H8OS
  12. Butanoic acid, 3-methyl- (C5H10O2)
    C5H10O2
  13. 2,3-Butanedione (C4H6O2)
    C4H6O2
  14. 1-Octen-3-one (C8H14O)
    C8H14O
  15. Butanal, 2-methyl- (C5H10O)
    C5H10O
  16. 2,6-Nonadienal, (E,Z)- (C9H14O)
    C9H14O
  17. Butanoic acid, 2-methyl- (C5H10O2)
    C5H10O2
  18. 2,3-Pentanedione (C5H8O2)
    C5H8O2
  19. 2,4-Nonadienal, (E,E)- (C9H14O)
    C9H14O
  20. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C6H8O3)
    C6H8O3
  21. 2-Acetyl-1-pyrroline (C6H9NO)
    C6H9NO
  22. 3-Hexenal, (Z)- (C6H10O)
    C6H10O
  23. 2-Nonenal, (Z)- (C9H16O)
    C9H16O
  24. trans-4,5-Epoxy-(E)-2-decenal (C10H16O2)
    C10H16O2
  25. 1-Penten-3-one (C5H8O)
    C5H8O
  26. Pyrazine, 2-methoxy-3-(1-methylethyl)- (C8H12N2O)
    C8H12N2O
  27. Pyrazine, 2-methoxy-3-(2-methylpropyl)- (C9H14N2O)
    C9H14N2O
  28. (Z)-1,5-octadien-3-one (C8H12O)
    C8H12O