Species with data from:

Ravichandran, R.; Parthiban, R., The impact of processing techniques on tea volatiles, Food Chem., 1998, 62, 3, 347-353, https://doi.org/10.1016/S0308-8146(97)00229-X .

15 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. Linalool (C₁₀H₁₈O)
   
2. Hexanal (C₆H₁₂O)
   
3. Benzaldehyde (C₇H₆O)
   
4. 2,6-Octadien-1-ol, 3,7-dimethyl-, (E)- (C₁₀H₁₈O)
   
5. Phenylethyl Alcohol (C₈H₁₀O)
   
6. 1-Hexanol (C₆H₁₄O)
   
7. 3-Hexen-1-ol, (Z)- (C₆H₁₂O)
   
8. Benzyl alcohol (C₇H₈O)
   
9. 2-Hexenal, (E)- (C₆H₁₀O)
   
10. 1-Pentanol (C₅H₁₂O)
    
11. trans-β-Ionone (C₁₃H₂₀O)
    
12. Methyl salicylate (C₈H₈O₃)
    
13. 2-Hexen-1-ol, (E)- (C₆H₁₂O)
    
14. 1-Penten-3-ol (C₅H₁₀O)
    
15. 3-Hexenal, (Z)- (C₆H₁₀O)