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Species with data from:

Helsper, J.P.F.G.; Bücking, M.; Muresan, S.; Blaas, J.; Wietsma, W.A., Identification of the volatile component(s) causing the characteristic foxy odor in various cultivars of Fritillaria imperialis L. (Liliaceae), J. Agric. Food Chem., 2006, 54, 14, 5087-5091, https://doi.org/10.1021/jf0605594 .

18 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Hexanal (C6H12O)
    C6H12O
  2. Benzaldehyde (C7H6O)
    C7H6O
  3. Decanal (C10H20O)
    C10H20O
  4. 1-Hexanol (C6H14O)
    C6H14O
  5. Acetic acid (C2H4O2)
    C2H4O2
  6. o-Xylene (C8H10)
    C8H10
  7. Octanoic acid (C8H16O2)
    C8H16O2
  8. Acetophenone (C8H8O)
    C8H8O
  9. Acetoin (C4H8O2)
    C4H8O2
  10. Nonanoic acid (C9H18O2)
    C9H18O2
  11. Cyclohexanone (C6H10O)
    C6H10O
  12. 2,3-Butanediol (C4H10O2)
    C4H10O2
  13. Phenol, 2,4,6-trichloro- (C6H3Cl3O)
    C6H3Cl3O
  14. 3-Methyl-2-butene-1-thiol (C5H10S)
    C5H10S
  15. 2(5H)-Furanone, 3-methyl- (C5H6O2)
    C5H6O2
  16. 2(3H)-Furanone, dihydro-3-methyl- (C5H8O2)
    C5H8O2
  17. Ethanol, 2-nitro- (C2H5NO3)
    C2H5NO3
  18. 2-Nonen-1-ol (C9H18O)
    C9H18O