Species with data from:

Zhou, Q.; Wintersteen, C.L.; Cadwallader, K.R., Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey, J. Agric. Food Chem., 2002, 50, 7, 2016-2021, https://doi.org/10.1021/jf011436g .

24 matching species were found.

For each matching species the following will be displayed:

• Chemical name
• Chemical formula
• Structure image (if available)

Click on the name to see more data.

1. Phenylethyl Alcohol (C₈H₁₀O)
   
2. Benzeneacetaldehyde (C₈H₈O)
   
3. Butanoic acid, ethyl ester (C₆H₁₂O₂)
   
4. Butanal, 3-methyl- (C₅H₁₀O)
   
5. Butanoic acid (C₄H₈O₂)
   
6. 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- (C₁₃H₁₈O)
   
7. Methional (C₄H₈OS)
   
8. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
9. 2,3-Butanedione (C₄H₆O₂)
   
10. Dimethyl trisulfide (C₂H₆S₃)
    
11. Butanoic acid, 2-methyl-, ethyl ester (C₇H₁₄O₂)
    
12. Butanal, 2-methyl- (C₅H₁₀O)
    
13. p-Cresol (C₇H₈O)
    
14. Vanillin (C₈H₈O₃)
    
15. Furaneol (C₆H₈O₃)
    
16. Propanoic acid, 2-methyl-, ethyl ester (C₆H₁₂O₂)
    
17. Butanoic acid, 3-methyl-, ethyl ester (C₇H₁₄O₂)
    
18. Propanal, 2-methyl- (C₄H₈O)
    
19. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C₆H₈O₃)
    
20. Benzeneacetic acid (C₈H₈O₂)
    
21. Benzaldehyde, 4-methoxy- (C₈H₈O₂)
    
22. Maltol (C₆H₆O₃)
    
23. Coumarin (C₉H₆O₂)
    
24. 2-Butanone, 4-(4-hydroxyphenyl)- (C₁₀H₁₂O₂)
    

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