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Species with data from:

Mayer, F.; Grosch, W., Aroma simulation on the basis of the odourant composition of roasted coffee headspace, Flavour Fragr. J., 2001, 16, 3, 180-190, https://doi.org/10.1002/ffj.975 .

15 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C13H18O)
    C13H18O
  2. Methional (C4H8OS)
    C4H8OS
  3. Phenol, 2-methoxy- (C7H8O2)
    C7H8O2
  4. Vanillin (C8H8O3)
    C8H8O3
  5. 2-Methoxy-4-vinylphenol (C9H10O2)
    C9H10O2
  6. Furaneol (C6H8O3)
    C6H8O3
  7. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C6H8O3)
    C6H8O3
  8. Pyrazine, 2-ethyl-3,5-dimethyl- (C8H12N2)
    C8H12N2
  9. Phenol, 4-ethyl-2-methoxy- (C9H12O2)
    C9H12O2
  10. 2-Furfurylthiol (C5H6OS)
    C5H6OS
  11. Pyrazine, 2,3-diethyl-5-methyl- (C9H14N2)
    C9H14N2
  12. Pyrazine, 2-methoxy-3-(2-methylpropyl)- (C9H14N2O)
    C9H14N2O
  13. homofuraneol (C7H10O3)
    C7H10O3
  14. 2-ethenyl-3,5-dimethylpyrazine (C8H10N2)
    C8H10N2
  15. 2-ethenyl-3-ethyl-5-methylpyrazine (C9H12N2)
    C9H12N2