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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:

Click on the name to see more data.

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