Species with data from:

Kumazawa, K.; Masuda, H., Change in the flavor of black tea drink during heat processing, J. Agric. Food Chem., 2001, 49, 7, 3304-3309, https://doi.org/10.1021/jf001323h .

7 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.

1. Butanal, 3-methyl- (C₅H₁₀O)
   
2. 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C₁₃H₁₈O)
   
3. Methional (C₄H₈OS)
   
4. Dimethyl trisulfide (C₂H₆S₃)
   
5. 2-Methoxy-4-vinylphenol (C₉H₁₀O₂)
   
6. Indole (C₈H₇N)
   
7. Dihydro-3-(2H)-thiophenone (C₄H₆OS)