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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:

Click on the name to see more data.

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