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Species with data from:

Riu-Aumatell, M.; Bosch-Fuste´, J.; Lopez-Tamames, E.; Buxaderas, S., Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees, Food Chem., 2006, 95, 2, 237-242, https://doi.org/10.1016/j.foodchem.2005.01.029 .

20 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Phenylethyl Alcohol (C8H10O)
    C8H10O
  2. 1-Butanol, 3-methyl- (C5H12O)
    C5H12O
  3. Hexanoic acid (C6H12O2)
    C6H12O2
  4. Hexanoic acid, ethyl ester (C8H16O2)
    C8H16O2
  5. Octanoic acid (C8H16O2)
    C8H16O2
  6. Acetic acid, hexyl ester (C8H16O2)
    C8H16O2
  7. Octanoic acid, ethyl ester (C10H20O2)
    C10H20O2
  8. 1-Butanol, 3-methyl-, acetate (C7H14O2)
    C7H14O2
  9. n-Decanoic acid (C10H20O2)
    C10H20O2
  10. Acetic acid, 2-phenylethyl ester (C10H12O2)
    C10H12O2
  11. Decanoic acid, ethyl ester (C12H24O2)
    C12H24O2
  12. Hexadecanoic acid, ethyl ester (C18H36O2)
    C18H36O2
  13. Dodecanoic acid, ethyl ester (C14H28O2)
    C14H28O2
  14. Butanedioic acid, diethyl ester (C8H14O4)
    C8H14O4
  15. Propanoic acid, 2-hydroxy-, ethyl ester (C5H10O3)
    C5H10O3
  16. Isopentyl hexanoate (C11H22O2)
    C11H22O2
  17. Octanoic acid, 3-methylbutyl ester (C13H26O2)
    C13H26O2
  18. Pentadecanoic acid, 3-methylbutyl ester (C15H30O2)
    C15H30O2
  19. Vitispirane (C13H20O)
    C13H20O
  20. Octanoic acid, 2-methyl-, ethyl ester (C11H22O2)
    C11H22O2