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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:

Click on the name to see more data.

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