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Species with data from:

Chyau, C.-C.; Mau, J.-L., Effects of various oils on volatile compounds of deep-fried shallot flavouring, Food Chem., 2001, 74, 1, 41-46, https://doi.org/10.1016/S0308-8146(00)00336-8 .

29 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Hexanal (C6H12O)
    C6H12O
  2. Nonanal (C9H18O)
    C9H18O
  3. 1-Octen-3-ol (C8H16O)
    C8H16O
  4. 2-Hexenal, (E)- (C6H10O)
    C6H10O
  5. 1-Pentanol (C5H12O)
    C5H12O
  6. 2,4-Decadienal, (E,E)- (C10H16O)
    C10H16O
  7. Furan, 2-pentyl- (C9H14O)
    C9H14O
  8. Dimethyl trisulfide (C2H6S3)
    C2H6S3
  9. Disulfide, dimethyl (C2H6S2)
    C2H6S2
  10. 1-Heptanol (C7H16O)
    C7H16O
  11. 2-Octenal, (E)- (C8H14O)
    C8H14O
  12. 2,4-Heptadienal, (E,E)- (C7H10O)
    C7H10O
  13. Pyrazine, 2,5-dimethyl- (C6H8N2)
    C6H8N2
  14. 2-Decenal, (E)- (C10H18O)
    C10H18O
  15. Pyrazine, 2,6-dimethyl- (C6H8N2)
    C6H8N2
  16. 2-Heptenal, (E)- (C7H12O)
    C7H12O
  17. Pyrazine, 3-ethyl-2,5-dimethyl- (C8H12N2)
    C8H12N2
  18. (2E,4Z)-Decadienal (C10H16O)
    C10H16O
  19. 2-Undecenal, E- (C11H20O)
    C11H20O
  20. Thiophene, 2,5-dimethyl- (C6H8S)
    C6H8S
  21. Disulfide, dipropyl (C6H14S2)
    C6H14S2
  22. (E,Z)-2,4-Heptadienal (C7H10O)
    C7H10O
  23. Disulfide, methyl propyl (C4H10S2)
    C4H10S2
  24. 2-Pentenal, 2-methyl- (C6H10O)
    C6H10O
  25. Disulfide, methyl 1-propenyl, trans (C4H8S2)
    C4H8S2
  26. Disulfide, 1-propenyl propyl, trans (C6H12S2)
    C6H12S2
  27. Disulfide, methyl 1-propenyl, cis (C4H8S2)
    C4H8S2
  28. Pyrazine, 2,5-dimethyl-3-propyl- (C9H14N2)
    C9H14N2
  29. 3(2H)-Furanone, 2-hexyl-5-methyl- (C11H18O2)
    C11H18O2