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Species with data from:

Escalona, H.; Birkmyre, L.; Piggott, J.R.; Paterson, A., Relationship between sensory perception volatile and phenolic components in commercial Spanish red wines from different regions, J. Inst. Brew., 2001, 107, 3, 157-166, https://doi.org/10.1002/j.2050-0416.2001.tb00087.x .

13 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Phenylethyl Alcohol (C8H10O)
    C8H10O
  2. 1-Butanol, 3-methyl- (C5H12O)
    C5H12O
  3. Acetic acid (C2H4O2)
    C2H4O2
  4. Hexanoic acid (C6H12O2)
    C6H12O2
  5. Hexanoic acid, ethyl ester (C8H16O2)
    C8H16O2
  6. 1-Propanol, 2-methyl- (C4H10O)
    C4H10O
  7. Octanoic acid (C8H16O2)
    C8H16O2
  8. Octanoic acid, ethyl ester (C10H20O2)
    C10H20O2
  9. 1-Butanol, 3-methyl-, acetate (C7H14O2)
    C7H14O2
  10. n-Decanoic acid (C10H20O2)
    C10H20O2
  11. Decanoic acid, ethyl ester (C12H24O2)
    C12H24O2
  12. Butanedioic acid, diethyl ester (C8H14O4)
    C8H14O4
  13. Propanoic acid, 2-hydroxy-, ethyl ester (C5H10O3)
    C5H10O3