Species with data from:

Zhang, C.; Zhang, H.; Wang, L.; Guo, X., Effect of carrot (Daucus carota) antifreeze proteins on texture preperties of frozen dough and volatile compounds of crumb, Food. Sci. Technol. (Lebesmittel-Wissenschaft und Technologie), 2008, 41, 6, 1029-1036, https://doi.org/10.1016/j.lwt.2007.07.010 .

30 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Caryophyllene (C15H24)
    C15H24
  2. Hexanal (C6H12O)
    C6H12O
  3. Nonanal (C9H18O)
    C9H18O
  4. Benzaldehyde (C7H6O)
    C7H6O
  5. Phenylethyl Alcohol (C8H10O)
    C8H10O
  6. 1-Hexanol (C6H14O)
    C6H14O
  7. 1-Butanol, 3-methyl- (C5H12O)
    C5H12O
  8. Heptanal (C7H14O)
    C7H14O
  9. Benzyl alcohol (C7H8O)
    C7H8O
  10. Ethylbenzene (C8H10)
    C8H10
  11. 1-Pentanol (C5H12O)
    C5H12O
  12. Acetic acid (C2H4O2)
    C2H4O2
  13. Furfural (C5H4O2)
    C5H4O2
  14. Hexanoic acid (C6H12O2)
    C6H12O2
  15. Hexanoic acid, ethyl ester (C8H16O2)
    C8H16O2
  16. Butanal, 3-methyl- (C5H10O)
    C5H10O
  17. 1-Propanol, 2-methyl- (C4H10O)
    C4H10O
  18. Ethanol (C2H6O)
    C2H6O
  19. Butanoic acid (C4H8O2)
    C4H8O2
  20. Butanoic acid, 3-methyl- (C5H10O2)
    C5H10O2
  21. Phenol (C6H6O)
    C6H6O
  22. Octanoic acid, ethyl ester (C10H20O2)
    C10H20O2
  23. Acetoin (C4H8O2)
    C4H8O2
  24. 1-Hexanol, 2-ethyl- (C8H18O)
    C8H18O
  25. 1-Nonanol (C9H20O)
    C9H20O
  26. Dodecanoic acid, ethyl ester (C14H28O2)
    C14H28O2
  27. Propanoic acid, 2-hydroxy-, ethyl ester (C5H10O3)
    C5H10O3
  28. 2,3-Butanediol (C4H10O2)
    C4H10O2
  29. 3-nonen-1-ol (C9H18O)
    C9H18O
  30. 1-Undecene, 8-methyl- (C12H24)
    C12H24

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