Species with data from:

Thierry, A.; Maillard, M.-B.; Bonnarme, P.; Roussel, E., The addition of Propionibacterium freudenreichii to raclette cheese induces biochemical changes and enhances flavor development, J. Agric. Food Chem., 2005, 53, 10, 4157-4165, https://doi.org/10.1021/jf0481195 .

31 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. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
2. Heptanal (C₇H₁₄O)
   
3. 1-Butanol (C₄H₁₀O)
   
4. 1-Pentanol (C₅H₁₂O)
   
5. Ethyl Acetate (C₄H₈O₂)
   
6. Butanoic acid, ethyl ester (C₆H₁₂O₂)
   
7. 2-Heptanone (C₇H₁₄O)
   
8. Butanal, 3-methyl- (C₅H₁₀O)
   
9. 1-Propanol, 2-methyl- (C₄H₁₀O)
   
10. Ethanol (C₂H₆O)
    
11. 2,3-Butanedione (C₄H₆O₂)
    
12. 2-Pentanone (C₅H₁₀O)
    
13. 1-Propanol (C₃H₈O)
    
14. 2-Butanone (C₄H₈O)
    
15. Dimethyl trisulfide (C₂H₆S₃)
    
16. Disulfide, dimethyl (C₂H₆S₂)
    
17. Butanal, 2-methyl- (C₅H₁₀O)
    
18. 1-Butanol, 2-methyl- (C₅H₁₂O)
    
19. Isopropyl Alcohol (C₃H₈O)
    
20. 2-Butanol (C₄H₁₀O)
    
21. 2-Hexanone (C₆H₁₂O)
    
22. 2,3-Pentanedione (C₅H₈O₂)
    
23. Propanoic acid, ethyl ester (C₅H₁₀O₂)
    
24. n-Propyl acetate (C₅H₁₀O₂)
    
25. Methyl Isobutyl Ketone (C₆H₁₂O)
    
26. Cyclopentanone (C₅H₈O)
    
27. 2-Butanone, 3-methyl- (C₅H₁₀O)
    
28. Butanoic acid, propyl ester (C₇H₁₄O₂)
    
29. Propanoic acid, propyl ester (C₆H₁₂O₂)
    
30. 2-Pentanone, 3-methyl- (C₆H₁₂O)
    
31. 1-Butanol, 3-methyl-, propanoate (C₈H₁₆O₂)
    

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