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Species with data from:

Czerny, M.; Schieberle, P., Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation, J. Agric. Food Chem., 2002, 50, 23, 6835-6840, https://doi.org/10.1021/jf020638p .

30 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. Benzeneacetaldehyde (C8H8O)
    C8H8O
  3. Acetic acid (C2H4O2)
    C2H4O2
  4. Hexanoic acid (C6H12O2)
    C6H12O2
  5. Hexanoic acid, ethyl ester (C8H16O2)
    C8H16O2
  6. 2,4-Decadienal, (E,E)- (C10H16O)
    C10H16O
  7. 2-Nonenal, (E)- (C9H16O)
    C9H16O
  8. Butanal, 3-methyl- (C5H10O)
    C5H10O
  9. Butanoic acid (C4H8O2)
    C4H8O2
  10. Methional (C4H8OS)
    C4H8OS
  11. Butanoic acid, 3-methyl- (C5H10O2)
    C5H10O2
  12. Octanoic acid (C8H16O2)
    C8H16O2
  13. Butanal, 2-methyl- (C5H10O)
    C5H10O
  14. 2,6-Nonadienal, (E,Z)- (C9H14O)
    C9H14O
  15. p-Cresol (C7H8O)
    C7H8O
  16. Vanillin (C8H8O3)
    C8H8O3
  17. Butanoic acid, 2-methyl- (C5H10O2)
    C5H10O2
  18. Pentanoic acid (C5H10O2)
    C5H10O2
  19. 2(3H)-Furanone, dihydro-5-pentyl- (C9H16O2)
    C9H16O2
  20. 2,4-Nonadienal, (E,E)- (C9H14O)
    C9H14O
  21. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C6H8O3)
    C6H8O3
  22. (2E,4Z)-Decadienal (C10H16O)
    C10H16O
  23. Benzeneacetic acid (C8H8O2)
    C8H8O2
  24. 4-Heptenal, (Z)- (C7H12O)
    C7H12O
  25. 2-Nonenal, (Z)- (C9H16O)
    C9H16O
  26. trans-4,5-Epoxy-(E)-2-decenal (C10H16O2)
    C10H16O2
  27. Phenol, 3-ethyl- (C8H10O)
    C8H10O
  28. (E,Z)-2,4-nonadienal (C9H14O)
    C9H14O
  29. trans,cis-2,6-Nonadien-1-ol (C9H16O)
    C9H16O
  30. 4-vinyl-3-methoxyphenol (C9H10O2)
    C9H10O2