Species with data from:

Place, R.B.; Imhof, M.; Teuber, M.; Olivier Bosset, J., Distribution of the volatile (flavour) compounds in Raclette cheese produced with different staphylococci in the smear, Mitt. Lebensmittelunters. Hyg., 2003, 94, 192-211.

37 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. Limonene (C₁₀H₁₆)
   
2. Benzaldehyde (C₇H₆O)
   
3. 1-Octanol (C₈H₁₈O)
   
4. 1-Hexanol (C₆H₁₄O)
   
5. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
6. Acetic acid (C₂H₄O₂)
   
7. p-Xylene (C₈H₁₀)
   
8. Hexanoic acid (C₆H₁₂O₂)
   
9. 2-Heptanone (C₇H₁₄O)
   
10. Butanal, 3-methyl- (C₅H₁₀O)
    
11. Benzene, 1,3-dimethyl- (C₈H₁₀)
    
12. Butanoic acid (C₄H₈O₂)
    
13. Phenol (C₆H₆O)
    
14. 2,3-Butanedione (C₄H₆O₂)
    
15. Acetophenone (C₈H₈O)
    
16. 2-Butanone (C₄H₈O)
    
17. Disulfide, dimethyl (C₂H₆S₂)
    
18. 2-Nonanone (C₉H₁₈O)
    
19. Acetoin (C₄H₈O₂)
    
20. Pentanal (C₅H₁₀O)
    
21. Acetone (C₃H₆O)
    
22. 2-Undecanone (C₁₁H₂₂O)
    
23. 1-Butanol, 2-methyl- (C₅H₁₂O)
    
24. 2-Butanol (C₄H₁₀O)
    
25. Butanoic acid, 2-methyl- (C₅H₁₀O₂)
    
26. Propanoic acid (C₃H₆O₂)
    
27. Propanoic acid, 2-methyl- (C₄H₈O₂)
    
28. 2-Heptanol (C₇H₁₆O)
    
29. Propanal, 2-methyl- (C₄H₈O)
    
30. Indole (C₈H₇N)
    
31. 3-Buten-1-ol, 3-methyl- (C₅H₁₀O)
    
32. 2-Pentanone, 3-methyl- (C₆H₁₂O)
    
33. Benzenemethanol, α-methyl- (C₈H₁₀O)
    
34. 2-Propenal (C₃H₄O)
    
35. Heptane, 2,2,4,6,6-pentamethyl- (C₁₂H₂₆)
    
36. Pentanoic acid, 4-methyl- (C₆H₁₂O₂)
    
37. 1,6-Octadiene, 3,7-dimethyl- (C₁₀H₁₈)