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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:

Click on the name to see more data.

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