Species with data from:

Hofmann, T.; Schieberle, P., Flavor contribution and formation of the intense roast-smelling odorants 2-propionyl-1-pyrroline and 2-propionyltetrahydropyridine in Maillard-type reactions, J. Agric. Food Chem., 1998, 46, 7, 2721-2726, https://doi.org/10.1021/jf971101s .

6 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. 2,3-Butanedione (C4H6O2)
    C4H6O2
  2. Furaneol (C6H8O3)
    C6H8O3
  3. 2-Acetyl-1-pyrroline (C6H9NO)
    C6H9NO
  4. 2-Propionyl-1-pyrroline (C7H11NO)
    C7H11NO
  5. 2-Propionyl-3,4,5,6-tetrahydropyridine (C8H13NO)
    C8H13NO
  6. 2-Propionyl-1,4,5,6-tetrahydropyridine (C8H13NO)
    C8H13NO