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Species with data from:

Escudero, A.; Etiévant, P., Effect of antioxidants on the flavor characteristics and the gas chromatography/olfactometry profiles of champagne extracts, J. Agric. Food Chem., 1999, 47, 8, 3303-3308, https://doi.org/10.1021/jf9813790 .

12 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. «alpha»-Terpineol (C10H18O)
    C10H18O
  2. Benzaldehyde (C7H6O)
    C7H6O
  3. Ethyl Acetate (C4H8O2)
    C4H8O2
  4. 1-Propanol, 2-methyl- (C4H10O)
    C4H10O
  5. n-Decanoic acid (C10H20O2)
    C10H20O2
  6. Furaneol (C6H8O3)
    C6H8O3
  7. Phenol, 3-methyl- (C7H8O)
    C7H8O
  8. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C6H8O3)
    C6H8O3
  9. Butanedioic acid, diethyl ester (C8H14O4)
    C8H14O4
  10. 1-Propanol, 3-(methylthio)- (C4H10OS)
    C4H10OS
  11. 2-Propenoic acid, 3-phenyl-, ethyl ester (C11H12O2)
    C11H12O2
  12. 2(3H)-Furanone, 5-heptyldihydro- (C11H20O2)
    C11H20O2