Species with data from:

Povolo, M.; Cabassi, G.; Profaizer, M.; Lanteri, S., Study on the use of evolved gas analysis FT-IR (EGA FT-IR) for the evaluation of cheese volatile fraction, The Open Food Sci. J., 2011, 5, 1, 10-16, https://doi.org/10.2174/1874256401105010010 .

30 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. α-Pinene (C₁₀H₁₆)
   
3. β-Pinene (C₁₀H₁₆)
   
4. Camphene (C₁₀H₁₆)
   
5. 3-Carene (C₁₀H₁₆)
   
6. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
7. 1-Butanol (C₄H₁₀O)
   
8. Acetic acid (C₂H₄O₂)
   
9. Ethyl Acetate (C₄H₈O₂)
   
10. Hexanoic acid (C₆H₁₂O₂)
    
11. Butanoic acid, ethyl ester (C₆H₁₂O₂)
    
12. Hexanoic acid, ethyl ester (C₈H₁₆O₂)
    
13. 2-Heptanone (C₇H₁₄O)
    
14. Ethanol (C₂H₆O)
    
15. Butanoic acid (C₄H₈O₂)
    
16. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
    
17. 2,3-Butanedione (C₄H₆O₂)
    
18. Octanoic acid (C₈H₁₆O₂)
    
19. 2-Pentanone (C₅H₁₀O)
    
20. 2-Butanone (C₄H₈O)
    
21. Octanoic acid, ethyl ester (C₁₀H₂₀O₂)
    
22. 2-Nonanone (C₉H₁₈O)
    
23. Acetoin (C₄H₈O₂)
    
24. Acetone (C₃H₆O)
    
25. 2-Butanol (C₄H₁₀O)
    
26. Propanoic acid (C₃H₆O₂)
    
27. Propanoic acid, 2-methyl- (C₄H₈O₂)
    
28. 2-Heptanol (C₇H₁₆O)
    
29. 2-Pentanol (C₅H₁₂O)
    
30. 1,6-Octadiene, 3,7-dimethyl- (C₁₀H₁₈)