Species with data from:

Mayr, D.; van Ruth, S.; Märk, T.D., Evaluation of the influence of mastication on temporal aroma release of ripe and unripe bananas, using a model mouth system and gas chromatography-olfactometry, Eur. Food Res. Technol., 2003, 217, 4, 291-295, https://doi.org/10.1007/s00217-003-0777-1 .

13 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. Hexanal (C₆H₁₂O)
   
2. 1-Butanol (C₄H₁₀O)
   
3. 2-Hexenal, (E)- (C₆H₁₀O)
   
4. 1-Pentanol (C₅H₁₂O)
   
5. Ethyl Acetate (C₄H₈O₂)
   
6. Butanoic acid, ethyl ester (C₆H₁₂O₂)
   
7. Hexanoic acid, ethyl ester (C₈H₁₆O₂)
   
8. 2,3-Butanedione (C₄H₆O₂)
   
9. Acetic acid, hexyl ester (C₈H₁₆O₂)
   
10. 1-Butanol, 3-methyl-, acetate (C₇H₁₄O₂)
    
11. Acetic acid, butyl ester (C₆H₁₂O₂)
    
12. 1-Butanol, 2-methyl- (C₅H₁₂O)
    
13. Isobutyl acetate (C₆H₁₂O₂)
    

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