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Species with data from:

Carrapiso, A.I.; Jurado, Á.; Timón, M.L.; García, C., Odor-active compounds of Iberian hams with different aroma characteristics, J. Agric. Food Chem., 2002, 50, 22, 6453-6458, https://doi.org/10.1021/jf025526c .

13 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. 1-Octen-3-ol (C8H16O)
    C8H16O
  3. 2-Hexenal, (E)- (C6H10O)
    C6H10O
  4. 2-Heptanone (C7H14O)
    C7H14O
  5. Butanal, 3-methyl- (C5H10O)
    C5H10O
  6. 1-Octen-3-one (C8H14O)
    C8H14O
  7. Butanoic acid, 2-methyl-, ethyl ester (C7H14O2)
    C7H14O2
  8. Propanal, 2-methyl- (C4H8O)
    C4H8O
  9. 2-Acetyl-1-pyrroline (C6H9NO)
    C6H9NO
  10. 3-Hexenal, (Z)- (C6H10O)
    C6H10O
  11. 2-Methyl-3-furanthiol (C5H6OS)
    C5H6OS
  12. 1-Penten-3-one (C5H8O)
    C5H8O
  13. 2-Propionyl-1-pyrroline (C7H11NO)
    C7H11NO