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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:

Click on the name to see more data.

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