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Species with data from:

Landy, P.; Boucon, C.; Kooyman, G.M.; Musters, P.A.D.; Rosin, E.A.E.; de Joode, T.; Laan, J.; Haring, P.G.M., Sensory and chemical changes in tomato sauces during storage, J. Agric. Food Chem., 2002, 50, 11, 3262-3271, https://doi.org/10.1021/jf011249i .

13 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Linalool (C10H18O)
    C10H18O
  2. Hexanal (C6H12O)
    C6H12O
  3. Nonanal (C9H18O)
    C9H18O
  4. Octanal (C8H16O)
    C8H16O
  5. Benzeneacetaldehyde (C8H8O)
    C8H8O
  6. 3-Hexen-1-ol, (Z)- (C6H12O)
    C6H12O
  7. 2,4-Decadienal, (E,E)- (C10H16O)
    C10H16O
  8. Butanal, 3-methyl- (C5H10O)
    C5H10O
  9. 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C13H18O)
    C13H18O
  10. Methional (C4H8OS)
    C4H8OS
  11. 1-Octen-3-one (C8H14O)
    C8H14O
  12. Dimethyl trisulfide (C2H6S3)
    C2H6S3
  13. p-Mentha-1,5-dien-8-ol (C10H16O)
    C10H16O