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Species with data from:

Isogai, A.; Utsunomiya, H.; Kanda, R.; Iwata, H., Changes in the Aroma Compounds of Sake during Aging, J. Agric. Food Chem., 2005, 53, 10, 4118-4123, https://doi.org/10.1021/jf047933p .

15 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Benzeneacetaldehyde (C8H8O)
    C8H8O
  2. Furfural (C5H4O2)
    C5H4O2
  3. Butanal, 3-methyl- (C5H10O)
    C5H10O
  4. Methional (C4H8OS)
    C4H8OS
  5. Dimethyl trisulfide (C2H6S3)
    C2H6S3
  6. Disulfide, dimethyl (C2H6S2)
    C2H6S2
  7. 1-Butanol, 3-methyl-, acetate (C7H14O2)
    C7H14O2
  8. Butanoic acid, 2-methyl-, ethyl ester (C7H14O2)
    C7H14O2
  9. Butanal, 2-methyl- (C5H10O)
    C5H10O
  10. Acetic acid, 2-phenylethyl ester (C10H12O2)
    C10H12O2
  11. Butanoic acid, 3-methyl-, ethyl ester (C7H14O2)
    C7H14O2
  12. Pyrazine, 2,3-dimethyl- (C6H8N2)
    C6H8N2
  13. Benzeneacetic acid, ethyl ester (C10H12O2)
    C10H12O2
  14. Pentanoic acid, 4-methyl-, ethyl ester (C8H16O2)
    C8H16O2
  15. 3-Methyl-2-butene-1-thiol (C5H10S)
    C5H10S