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Species with data from:

Bel Rhild, R.; Fleury, Y.; Blank, I.; Fay, L.B.; Welti, D.H.; Vera F.A.; Juillerat, M.A., Generation of roasted notes based on 2-acetyl-2-thiazolidine and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazoline, by combined bio and thermal approaches, J. Agr. Food Chem., 2002, 50, 8, 2350-2355, https://doi.org/10.1021/jf011170d .

12 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Phenylethyl Alcohol (C8H10O)
    C8H10O
  2. 1-Butanol, 3-methyl- (C5H12O)
    C5H12O
  3. 2-Nonenal, (E)- (C9H16O)
    C9H16O
  4. 1-Propanol, 2-methyl- (C4H10O)
    C4H10O
  5. Butanoic acid, 3-methyl- (C5H10O2)
    C5H10O2
  6. 2,3-Butanedione (C4H6O2)
    C4H6O2
  7. Furaneol (C6H8O3)
    C6H8O3
  8. Pyrazine, trimethyl- (C7H10N2)
    C7H10N2
  9. Pyrazine, 2-ethyl-3,5-dimethyl- (C8H12N2)
    C8H12N2
  10. 2-Acetyl-1-pyrroline (C6H9NO)
    C6H9NO
  11. Ethanone, 1-(4,5-dihydro-2-thiazolyl)- (C5H7NOS)
    C5H7NOS
  12. Thiazolidine, 2-methyl- (C4H9NS)
    C4H9NS