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Species with data from:

Woffenden, H.M.; Ames, J.M.; Chandra, S., Relationships between antioxidant activity, color, and flavor compounds of crystal Malt extracts, J. Agric. Food Chem., 2001, 49, 11, 5524-5530, https://doi.org/10.1021/jf010583b .

14 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Hexanal (C6H12O)
    C6H12O
  2. Nonanal (C9H18O)
    C9H18O
  3. 1-Octen-3-ol (C8H16O)
    C8H16O
  4. Heptanal (C7H14O)
    C7H14O
  5. Furfural (C5H4O2)
    C5H4O2
  6. 2-Nonenal, (E)- (C9H16O)
    C9H16O
  7. Butanal, 3-methyl- (C5H10O)
    C5H10O
  8. Disulfide, dimethyl (C2H6S2)
    C2H6S2
  9. Pentanal (C5H10O)
    C5H10O
  10. Butanal, 2-methyl- (C5H10O)
    C5H10O
  11. Pyrazine, methyl- (C5H6N2)
    C5H6N2
  12. Pyrazine, 2,5-dimethyl- (C6H8N2)
    C6H8N2
  13. 2,3-Pentanedione (C5H8O2)
    C5H8O2
  14. Pyrazine, 2,6-dimethyl- (C6H8N2)
    C6H8N2