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Species with data from:

Guzman-Geronimo, R.; Lopez, M.G.; Dorantes-Alvarez, L., Microwave processing of avocado: volatile flavor profiling and olfactometry, Innvative Food Sci. Eng. Technol., 2008, 9, 501-506.

19 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Limonene (C10H16)
    C10H16
  2. Linalool (C10H18O)
    C10H18O
  3. Caryophyllene (C15H24)
    C15H24
  4. «beta»-Myrcene (C10H16)
    C10H16
  5. «beta»-Pinene (C10H16)
    C10H16
  6. «alpha»-Copaene (C15H24)
    C15H24
  7. Hexanal (C6H12O)
    C6H12O
  8. Benzaldehyde (C7H6O)
    C7H6O
  9. 1-Octanol (C8H18O)
    C8H18O
  10. 1-Octen-3-ol (C8H16O)
    C8H16O
  11. Heptanal (C7H14O)
    C7H14O
  12. 2-Hexenal, (E)- (C6H10O)
    C6H10O
  13. Furfural (C5H4O2)
    C5H4O2
  14. 2-Nonenal, (E)- (C9H16O)
    C9H16O
  15. Ethanol (C2H6O)
    C2H6O
  16. Pentanal (C5H10O)
    C5H10O
  17. 2-Decenal, (E)- (C10H18O)
    C10H18O
  18. 2-Heptenal, (E)- (C7H12O)
    C7H12O
  19. Estragole (C10H12O)
    C10H12O