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Species with data from:

Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Effect of cultivar and storage time on the volatile flavor components of baked potato, J. Agric. Food Chem., 2002, 50, 20, 5640-5648, https://doi.org/10.1021/jf011326+ .

36 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Limonene (C10H16)
    C10H16
  2. «alpha»-Pinene (C10H16)
    C10H16
  3. p-Cymene (C10H14)
    C10H14
  4. «alpha»-Copaene (C15H24)
    C15H24
  5. Cyclohexene, 1-methyl-4-(1-methylethylidene)- (C10H16)
    C10H16
  6. Hexanal (C6H12O)
    C6H12O
  7. Nonanal (C9H18O)
    C9H18O
  8. Benzaldehyde (C7H6O)
    C7H6O
  9. Decanal (C10H20O)
    C10H20O
  10. 1-Octen-3-ol (C8H16O)
    C8H16O
  11. «beta»-Phellandrene (C10H16)
    C10H16
  12. Benzeneacetaldehyde (C8H8O)
    C8H8O
  13. 3-Carene (C10H16)
    C10H16
  14. 1-Butanol, 3-methyl- (C5H12O)
    C5H12O
  15. Heptanal (C7H14O)
    C7H14O
  16. Furfural (C5H4O2)
    C5H4O2
  17. 2-Heptanone (C7H14O)
    C7H14O
  18. Butanal, 3-methyl- (C5H10O)
    C5H10O
  19. Methional (C4H8OS)
    C4H8OS
  20. 2,3-Butanedione (C4H6O2)
    C4H6O2
  21. Furan, 2-pentyl- (C9H14O)
    C9H14O
  22. Dimethyl trisulfide (C2H6S3)
    C2H6S3
  23. Disulfide, dimethyl (C2H6S2)
    C2H6S2
  24. Pentanal (C5H10O)
    C5H10O
  25. Butanal, 2-methyl- (C5H10O)
    C5H10O
  26. 1-Butanol, 2-methyl- (C5H12O)
    C5H12O
  27. Pyrazine, methyl- (C5H6N2)
    C5H6N2
  28. Pyrazine, 2,5-dimethyl- (C6H8N2)
    C6H8N2
  29. 2,3-Pentanedione (C5H8O2)
    C5H8O2
  30. Pyrazine, 2,6-dimethyl- (C6H8N2)
    C6H8N2
  31. Furan, 2-ethyl- (C6H8O)
    C6H8O
  32. Furan, 2-methyl- (C5H6O)
    C5H6O
  33. Pyrazine, 2-methoxy-3-(1-methylethyl)- (C8H12N2O)
    C8H12N2O
  34. Pyrazine, 2-methoxy-3-(2-methylpropyl)- (C9H14N2O)
    C9H14N2O
  35. Pyrazine, 2-ethyl-3-methyl- (C7H10N2)
    C7H10N2
  36. Tetrasulfide, dimethyl (C2H6S4)
    C2H6S4