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Species with data from:

Steinhaus, M.; Schieberle, P., Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds, J. Agric. Food Chem., 2005, 53, 15, 6049-6055, https://doi.org/10.1021/jf0506030 .

15 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Linalool (C10H18O)
    C10H18O
  2. «alpha»-Pinene (C10H16)
    C10H16
  3. p-Cymene (C10H14)
    C10H14
  4. «beta»-Myrcene (C10H16)
    C10H16
  5. Eugenol (C10H12O2)
    C10H12O2
  6. Hexanoic acid (C6H12O2)
    C6H12O2
  7. Butanoic acid (C4H8O2)
    C4H8O2
  8. Phenol, 2-methoxy- (C7H8O2)
    C7H8O2
  9. p-Cresol (C7H8O)
    C7H8O
  10. Butanoic acid, 2-methyl- (C5H10O2)
    C5H10O2
  11. Pentanoic acid (C5H10O2)
    C5H10O2
  12. Phenol, 3-methyl- (C7H8O)
    C7H8O
  13. Pyrazine, 2-methoxy-3-(2-methylpropyl)- (C9H14N2O)
    C9H14N2O
  14. Indole, 3-methyl- (C9H9N)
    C9H9N
  15. Piperonal (C8H6O3)
    C8H6O3