Species with data from:
Kirchhoff, E.; Schieberle, P., Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies, J. Agric. Food Chem., 2001, 49, 9, 4304-4311, https://doi.org/10.1021/jf010376b .
37 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.
- Hexanal (C6H12O)
- Nonanal (C9H18O)
- Octanal (C8H16O)
- Phenylethyl Alcohol (C8H10O)
- Benzeneacetaldehyde (C8H8O)
- 1-Butanol, 3-methyl- (C5H12O)
- Acetic acid (C2H4O2)
- Hexanoic acid (C6H12O2)
- 2,4-Decadienal, (E,E)- (C10H16O)
- 2-Nonenal, (E)- (C9H16O)
- Butanal, 3-methyl- (C5H10O)
- Butanoic acid (C4H8O2)
- 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C13H18O)
- Methional (C4H8OS)
- Butanoic acid, 3-methyl- (C5H10O2)
- 2,3-Butanedione (C4H6O2)
- 1-Octen-3-one (C8H14O)
- Dimethyl trisulfide (C2H6S3)
- Butanal, 2-methyl- (C5H10O)
- 2,6-Nonadienal, (E,Z)- (C9H14O)
- 2-Octenal, (E)- (C8H14O)
- Vanillin (C8H8O3)
- 2-Methoxy-4-vinylphenol (C9H10O2)
- Butanoic acid, 2-methyl- (C5H10O2)
- 2,3-Pentanedione (C5H8O2)
- Pentanoic acid (C5H10O2)
- 2,4-Nonadienal, (E,E)- (C9H14O)
- Propanal, 2-methyl- (C4H8O)
- 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C6H8O3)
- 2-Acetyl-1-pyrroline (C6H9NO)
- (2E,4Z)-Decadienal (C10H16O)
- Benzeneacetic acid (C8H8O2)
- 4-Heptenal, (Z)- (C7H12O)
- 2-Nonenal, (Z)- (C9H16O)
- trans-4,5-Epoxy-(E)-2-decenal (C10H16O2)
- (Z)-1,5-octadien-3-one (C8H12O)
- (E,Z)-2,4-nonadienal (C9H14O)
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