Species with data from:

Schwambach, S.L.; Peterson, D.G., Reduction of Stale Flavor Development in Low-Heat Skim Milk Powder via Epicatechin Addition, J. Agric. Food Chem., 2006, 54, 2, 502-508, https://doi.org/10.1021/jf0519764 .

19 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. Benzeneacetaldehyde (C₈H₈O)
   
2. Furfural (C₅H₄O₂)
   
3. Hexanoic acid (C₆H₁₂O₂)
   
4. Butanoic acid (C₄H₈O₂)
   
5. Methional (C₄H₈OS)
   
6. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
7. Octanoic acid (C₈H₁₆O₂)
   
8. Acetophenone (C₈H₈O)
   
9. n-Decanoic acid (C₁₀H₂₀O₂)
   
10. Furaneol (C₆H₈O₃)
    
11. 2(3H)-Furanone, 5-hexyldihydro- (C₁₀H₁₈O₂)
    
12. 2-Acetyl-1-pyrroline (C₆H₉NO)
    
13. Benzeneacetic acid (C₈H₈O₂)
    
14. 2H-Pyran-2-one, tetrahydro-6-pentyl- (C₁₀H₁₈O₂)
    
15. Ethanone, 1-(4,5-dihydro-2-thiazolyl)- (C₅H₇NOS)
    
16. γ-Dodecalactone (C₁₂H₂₂O₂)
    
17. Ethanone, 1-(2-aminophenyl)- (C₈H₉NO)
    
18. Hydrocinnamic acid (C₉H₁₀O₂)
    
19. 2(3H)-Furanone, dihydro-5-(2-octenyl)-, (Z)- (C₁₂H₂₀O₂)