Species with data from:

Didzbalis, J.; Ritter, K.A.; Trail, A.C.; Plog, F.J., Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts, J. Agric. Food Chem., 2004, 52, 15, 4828-4833, https://doi.org/10.1021/jf0355250 .

22 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. Octanal (C₈H₁₆O)
   
3. Benzeneacetaldehyde (C₈H₈O)
   
4. Hexanoic acid (C₆H₁₂O₂)
   
5. Butanoic acid (C₄H₈O₂)
   
6. Methional (C₄H₈OS)
   
7. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
8. 2,3-Butanedione (C₄H₆O₂)
   
9. Phenol, 2-methoxy- (C₇H₈O₂)
   
10. Butanoic acid, 2-methyl-, ethyl ester (C₇H₁₄O₂)
    
11. Furaneol (C₆H₈O₃)
    
12. 2,3-Pentanedione (C₅H₈O₂)
    
13. Pyrazine, trimethyl- (C₇H₁₀N₂)
    
14. Propanoic acid, 2-methyl-, ethyl ester (C₆H₁₂O₂)
    
15. Butanoic acid, 3-methyl-, ethyl ester (C₇H₁₄O₂)
    
16. Pyrazine, 2,6-dimethyl- (C₆H₈N₂)
    
17. Pyrazine, 2,3-dimethyl- (C₆H₈N₂)
    
18. Pyrazine, 3-ethyl-2,5-dimethyl- (C₈H₁₂N₂)
    
19. Pyrazine, 2-ethyl-3,5-dimethyl- (C₈H₁₂N₂)
    
20. Pyrazine, ethyl- (C₆H₈N₂)
    
21. Pyrazine, 2-ethyl-5-methyl- (C₇H₁₀N₂)
    
22. 2-Furfurylthiol (C₅H₆OS)