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Species with data from:

Onishi, M.; Inoue, M.; Araki, T.; Iwabuchi, H.; Sagara, Y., Odorant transfer characteristics of white bread during baking, Biosci Biotechnol. Biochem., 2011, 75, 2, 261-267, https://doi.org/10.1271/bbb.100572 .

19 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. Benzeneacetaldehyde (C8H8O)
    C8H8O
  3. 1-Butanol, 3-methyl- (C5H12O)
    C5H12O
  4. Acetic acid (C2H4O2)
    C2H4O2
  5. 2-Nonenal, (E)- (C9H16O)
    C9H16O
  6. Butanoic acid (C4H8O2)
    C4H8O2
  7. Methional (C4H8OS)
    C4H8OS
  8. Butanoic acid, 3-methyl- (C5H10O2)
    C5H10O2
  9. 2,3-Butanedione (C4H6O2)
    C4H6O2
  10. 1-Butanol, 2-methyl- (C5H12O)
    C5H12O
  11. Furaneol (C6H8O3)
    C6H8O3
  12. Propanoic acid, 2-methyl- (C4H8O2)
    C4H8O2
  13. Pyrazine, 3-ethyl-2,5-dimethyl- (C8H12N2)
    C8H12N2
  14. Pyrazine, 2-ethyl-3,5-dimethyl- (C8H12N2)
    C8H12N2
  15. 2-Acetyl-1-pyrroline (C6H9NO)
    C6H9NO
  16. Benzeneacetic acid (C8H8O2)
    C8H8O2
  17. 1-Propanol, 3-(methylthio)- (C4H10OS)
    C4H10OS
  18. Maltol (C6H6O3)
    C6H6O3
  19. «delta»-Dodecalactone (C12H22O2)
    C12H22O2