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Species with data from:

Jagella, T.; Grosch, W., Flavour and off-flavour compounds of black and white pepper ( Piper nigrum L.) I. Evaluation of potent odorants of black pepper by dilution and concentration techniques, Eur. Food Res. Technol., 1999, 209, 1, 16-21, https://doi.org/10.1007/s002170050449 .

32 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Limonene (C10H16)
    C10H16
  2. Linalool (C10H18O)
    C10H18O
  3. «alpha»-Pinene (C10H16)
    C10H16
  4. p-Cymene (C10H14)
    C10H14
  5. «beta»-Myrcene (C10H16)
    C10H16
  6. «beta»-Pinene (C10H16)
    C10H16
  7. Bicyclo[3.1.0]hexane, 4-methylene-1-(1-methylethyl)- (C10H16)
    C10H16
  8. Eucalyptol (C10H18O)
    C10H18O
  9. «alpha»-Phellandrene (C10H16)
    C10H16
  10. Phenylethyl Alcohol (C8H10O)
    C8H10O
  11. trans-«beta»-Ionone (C13H20O)
    C13H20O
  12. Butanal, 3-methyl- (C5H10O)
    C5H10O
  13. Methional (C4H8OS)
    C4H8OS
  14. Butanoic acid, 3-methyl- (C5H10O2)
    C5H10O2
  15. 1-Octen-3-one (C8H14O)
    C8H14O
  16. Phenol, 2-methoxy- (C7H8O2)
    C7H8O2
  17. 1,5-Cyclodecadiene, 1,5-dimethyl-8-(1-methylethylidene)-, (E,E)- (C15H24)
    C15H24
  18. n-Decanoic acid (C10H20O2)
    C10H20O2
  19. Butanal, 2-methyl- (C5H10O)
    C5H10O
  20. Vanillin (C8H8O3)
    C8H8O3
  21. Butanoic acid, 2-methyl- (C5H10O2)
    C5H10O2
  22. Pentanoic acid (C5H10O2)
    C5H10O2
  23. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C6H8O3)
    C6H8O3
  24. Butanoic acid, 2-methyl-, methyl ester (C6H12O2)
    C6H12O2
  25. 2-Propenoic acid, 3-phenyl-, ethyl ester (C11H12O2)
    C11H12O2
  26. Pyrazine, 2-methoxy-3-(1-methylethyl)- (C8H12N2O)
    C8H12N2O
  27. Pyrazine, 2,3-diethyl-5-methyl- (C9H14N2)
    C9H14N2
  28. Methyl isovalerate (C6H12O2)
    C6H12O2
  29. (3E,5Z)-1,3,5-Undecatriene (C11H18)
    C11H18
  30. Piperonal (C8H6O3)
    C8H6O3
  31. Wine lactone (C10H14O2)
    C10H14O2
  32. 3-Methoxy-2,5-dimethylpyrazine (C7H10N2O)
    C7H10N2O