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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:

Click on the name to see more data.

  1. Hexanal (C6H12O)
    C6H12O
  2. Octanal (C8H16O)
    C8H16O
  3. Benzeneacetaldehyde (C8H8O)
    C8H8O
  4. Hexanoic acid (C6H12O2)
    C6H12O2
  5. Butanoic acid (C4H8O2)
    C4H8O2
  6. Methional (C4H8OS)
    C4H8OS
  7. Butanoic acid, 3-methyl- (C5H10O2)
    C5H10O2
  8. 2,3-Butanedione (C4H6O2)
    C4H6O2
  9. Phenol, 2-methoxy- (C7H8O2)
    C7H8O2
  10. Butanoic acid, 2-methyl-, ethyl ester (C7H14O2)
    C7H14O2
  11. Furaneol (C6H8O3)
    C6H8O3
  12. 2,3-Pentanedione (C5H8O2)
    C5H8O2
  13. Pyrazine, trimethyl- (C7H10N2)
    C7H10N2
  14. Propanoic acid, 2-methyl-, ethyl ester (C6H12O2)
    C6H12O2
  15. Butanoic acid, 3-methyl-, ethyl ester (C7H14O2)
    C7H14O2
  16. Pyrazine, 2,6-dimethyl- (C6H8N2)
    C6H8N2
  17. Pyrazine, 2,3-dimethyl- (C6H8N2)
    C6H8N2
  18. Pyrazine, 3-ethyl-2,5-dimethyl- (C8H12N2)
    C8H12N2
  19. Pyrazine, 2-ethyl-3,5-dimethyl- (C8H12N2)
    C8H12N2
  20. Pyrazine, ethyl- (C6H8N2)
    C6H8N2
  21. Pyrazine, 2-ethyl-5-methyl- (C7H10N2)
    C7H10N2
  22. 2-Furfurylthiol (C5H6OS)
    C5H6OS