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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:

Click on the name to see more data.

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