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:

• Chemical name
• Chemical formula
• Structure image (if available)

Click on the name to see more data.

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