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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:

Click on the name to see more data.

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