Species with data from:

Pellicer, L.V., Comparison of Sensory Characteristics, and Instrumental flavor Compounds Analysis of Milk Produced by Three Proction Methods. A Thesis presented to the Faculty of the Graduate School University of Missouri-Columbia, 2007, retrieved from http://edit.missouri,edu/Winter2007/Theses/ValverdePellicerL-053107-T6722/research.pdf.

27 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. Limonene (C₁₀H₁₆)
   
2. Hexanal (C₆H₁₂O)
   
3. Nonanal (C₉H₁₈O)
   
4. Bicyclo[3.1.0]hex-2-ene, 2-methyl-5-(1-methylethyl)- (C₁₀H₁₆)
   
5. Toluene (C₇H₈)
   
6. Octanal (C₈H₁₆O)
   
7. Decanal (C₁₀H₂₀O)
   
8. Heptanal (C₇H₁₄O)
   
9. 1-Pentanol (C₅H₁₂O)
   
10. Acetic acid (C₂H₄O₂)
    
11. Hexanoic acid (C₆H₁₂O₂)
    
12. 2-Heptanone (C₇H₁₄O)
    
13. Butanal, 3-methyl- (C₅H₁₀O)
    
14. 2-Pentanone (C₅H₁₀O)
    
15. Methyl salicylate (C₈H₈O₃)
    
16. 2-Nonanone (C₉H₁₈O)
    
17. Pentanal (C₅H₁₀O)
    
18. n-Decanoic acid (C₁₀H₂₀O₂)
    
19. 2-Undecanone (C₁₁H₂₂O)
    
20. Benzene, (1-methylethyl)- (C₉H₁₂)
    
21. Dodecanoic acid (C₁₂H₂₄O₂)
    
22. 1-Octene (C₈H₁₆)
    
23. Benzoic acid (C₇H₆O₂)
    
24. 2H-Pyran-2-one, tetrahydro-6-pentyl- (C₁₀H₁₈O₂)
    
25. Propyl octanoate (C₁₁H₂₂O₂)
    
26. 1-Heptene, 3-methyl- (C₈H₁₆)
    
27. Adenine (C₅H₅N₅)
    

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