Species with data from:

Ferreira, V.; Pet'ka, J.; Cacho, J., Intensity and persistence profiles of flavor compounds in synthetic solutions. Simple model for explaining the intensity and persistence of their aftersmell, J. Agric. Food Chem., 2006, 54, 2, 489-496, https://doi.org/10.1021/jf051802m .

8 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. Linalool (C₁₀H₁₈O)
   
2. Eucalyptol (C₁₀H₁₈O)
   
3. Decanal (C₁₀H₂₀O)
   
4. Eugenol (C₁₀H₁₂O₂)
   
5. Butanoic acid, 2-methyl-, ethyl ester (C₇H₁₄O₂)
   
6. 1-Propanol, 3-(methylthio)- (C₄H₁₀OS)
   
7. 2H-Pyran-2-one, tetrahydro-6-propyl- (C₈H₁₄O₂)
   
8. Benzoic acid, 4-hydroxy-3-methoxy-, methyl ester (C₉H₁₀O₄)
   

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