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Species with data from:

Neuser, F.; Zorn, H.; Berger, R.G., Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurence in sherry and soy sauce, J. Agric. Food Chem., 2000, 48, 12, 6191-6195, https://doi.org/10.1021/jf000535b .

4 matching species were found.

For each matching species the following will be displayed:

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  1. Acetoin (C4H8O2)
  2. 3-Hydroxy-2-pentanone (C5H10O2)
  3. 2-Hydroxy-3-pentanone (C5H10O2)
  4. 2-Hydroxy-5-methyl-3-hexanone (C7H14O2)