Species with data from:

Whetstine, M.E.C.; Cadwallader, K.R.; Drake, M.A., Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese, J. Agric. Food Chem., 2005, 53, 8, 3126-3132, https://doi.org/10.1021/jf048278o .

42 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. Hexanal (C₆H₁₂O)
   
2. Nonanal (C₉H₁₈O)
   
3. Octanal (C₈H₁₆O)
   
4. Phenylethyl Alcohol (C₈H₁₀O)
   
5. Benzeneacetaldehyde (C₈H₈O)
   
6. Acetic acid (C₂H₄O₂)
   
7. Hexanoic acid (C₆H₁₂O₂)
   
8. Butanoic acid, ethyl ester (C₆H₁₂O₂)
   
9. Hexanoic acid, ethyl ester (C₈H₁₆O₂)
   
10. 2,4-Decadienal, (E,E)- (C₁₀H₁₆O)
    
11. 2-Nonenal, (E)- (C₉H₁₆O)
    
12. Butanal, 3-methyl- (C₅H₁₀O)
    
13. Butanoic acid (C₄H₈O₂)
    
14. Methional (C₄H₈OS)
    
15. 2,3-Butanedione (C₄H₆O₂)
    
16. 1-Octen-3-one (C₈H₁₄O)
    
17. Phenol, 2-methoxy- (C₇H₈O₂)
    
18. Dimethyl trisulfide (C₂H₆S₃)
    
19. Acetoin (C₄H₈O₂)
    
20. Butanal, 2-methyl- (C₅H₁₀O)
    
21. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
    
22. Vanillin (C₈H₈O₃)
    
23. Furaneol (C₆H₈O₃)
    
24. Acetic acid, 2-phenylethyl ester (C₁₀H₁₂O₂)
    
25. Pentanoic acid (C₅H₁₀O₂)
    
26. Hexanoic acid, methyl ester (C₇H₁₄O₂)
    
27. 2(3H)-Furanone, dihydro-5-pentyl- (C₉H₁₆O₂)
    
28. 2,4-Nonadienal, (E,E)- (C₉H₁₄O)
    
29. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C₆H₈O₃)
    
30. 2-Acetyl-1-pyrroline (C₆H₉NO)
    
31. (2E,4Z)-Decadienal (C₁₀H₁₆O)
    
32. Benzeneacetic acid (C₈H₈O₂)
    
33. 2H-Pyran-2-one, tetrahydro-6-pentyl- (C₁₀H₁₈O₂)
    
34. 4-Heptenal, (Z)- (C₇H₁₂O)
    
35. 2-Methyl-3-furanthiol (C₅H₆OS)
    
36. 2-Nonenal, (Z)- (C₉H₁₆O)
    
37. Ethanone, 1-(4,5-dihydro-2-thiazolyl)- (C₅H₇NOS)
    
38. Indole, 3-methyl- (C₉H₉N)
    
39. 2H-Pyran-2-one, tetrahydro-6-propyl- (C₈H₁₄O₂)
    
40. Ethanone, 1-(2-aminophenyl)- (C₈H₉NO)
    
41. homofuraneol (C₇H₁₀O₃)
    
42. δ-Dodecalactone (C₁₂H₂₂O₂)
    

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