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Species with data from:

Boscaini, E.; van Ruth, S.; Biasioli, F.; Gasperi, F.; Märk, T.D., Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses, J. Agric. Food Chem., 2003, 51, 7, 1782-1790, https://doi.org/10.1021/jf020922g .

9 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. 1-Pentanol (C5H12O)
    C5H12O
  2. Butanoic acid, ethyl ester (C6H12O2)
    C6H12O2
  3. Hexanoic acid, ethyl ester (C8H16O2)
    C8H16O2
  4. 2-Heptanone (C7H14O)
    C7H14O
  5. Butanal, 3-methyl- (C5H10O)
    C5H10O
  6. 2-Pentanone (C5H10O)
    C5H10O
  7. 1-Butanol, 3-methyl-, acetate (C7H14O2)
    C7H14O2
  8. Butanoic acid, methyl ester (C5H10O2)
    C5H10O2
  9. Dimethyl sulfide (C2H6S)
    C2H6S