Species with data from:

Muresan, S.; Eillebrecht, M.A.J.L.; de Rijk, T.C.; de Jonge, H.G.; Leguijt, T.; Nijhuis, H.H., Aroma profile development of intermediate chocolate products. I. Volatile constituents of block-milk, Food Chem., 2000, 68, 2, 167-174, https://doi.org/10.1016/S0308-8146(99)00171-5 .

34 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. Nonanal (C₉H₁₈O)
   
2. Octanal (C₈H₁₆O)
   
3. 1-Pentanol (C₅H₁₂O)
   
4. Acetic acid (C₂H₄O₂)
   
5. Furfural (C₅H₄O₂)
   
6. 2-Heptanone (C₇H₁₄O)
   
7. Butanal, 3-methyl- (C₅H₁₀O)
   
8. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
9. 2-Pentanone (C₅H₁₀O)
   
10. 2-Butanone (C₄H₈O)
    
11. Dimethyl trisulfide (C₂H₆S₃)
    
12. Disulfide, dimethyl (C₂H₆S₂)
    
13. 2-Nonanone (C₉H₁₈O)
    
14. Pentanal (C₅H₁₀O)
    
15. Acetone (C₃H₆O)
    
16. Butanal, 2-methyl- (C₅H₁₀O)
    
17. 2-Furanmethanol (C₅H₆O₂)
    
18. Pyrazine, methyl- (C₅H₆N₂)
    
19. Butanoic acid, 2-methyl- (C₅H₁₀O₂)
    
20. 2-Hexanone (C₆H₁₂O)
    
21. 2,3-Pentanedione (C₅H₈O₂)
    
22. Ethanone, 1-(2-furanyl)- (C₆H₆O₂)
    
23. 1-Hexene (C₆H₁₂)
    
24. Butanal (C₄H₈O)
    
25. Pyrazine (C₄H₄N₂)
    
26. Pyrrole (C₄H₅N)
    
27. Formic acid (CH₂O₂)
    
28. 3(2H)-Furanone, dihydro-2-methyl- (C₅H₈O₂)
    
29. 3-Buten-2-ol, 2-methyl- (C₅H₁₀O)
    
30. Methylamine, N,N-dimethyl- (C₃H₉N)
    
31. 4-Octanone (C₈H₁₆O)
    
32. 3-Furaldehyde (C₅H₄O₂)
    
33. 2,4-Dimethyl-1-heptene (C₉H₁₈)
    
34. 3-Furanmethanol (C₅H₆O₂)