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Species with data from:

Fang, S.; Pu, B.; Chen, A.; Kangzhou, Ao; Xu, D., A box-behnken design for characterizing Chineser truffles (Tuber indicum) aroma by HS-SPME-GC-MS, J. Food Res., 2012, 1, 3, 219-229, https://doi.org/10.5539/jfr.v1n3p219 .

18 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Hexanal (C6H12O)
    C6H12O
  2. 1-Octen-3-ol (C8H16O)
    C8H16O
  3. Benzeneacetaldehyde (C8H8O)
    C8H8O
  4. 1-Butanol, 3-methyl- (C5H12O)
    C5H12O
  5. 1-Pentanol (C5H12O)
    C5H12O
  6. Ethyl Acetate (C4H8O2)
    C4H8O2
  7. Butanoic acid, ethyl ester (C6H12O2)
    C6H12O2
  8. Butanal, 3-methyl- (C5H10O)
    C5H10O
  9. 1-Propanol, 2-methyl- (C4H10O)
    C4H10O
  10. 2,3-Butanedione (C4H6O2)
    C4H6O2
  11. 2-Pentanone (C5H10O)
    C5H10O
  12. 2-Butanone (C4H8O)
    C4H8O
  13. 2-Nonanone (C9H18O)
    C9H18O
  14. Butanal, 2-methyl- (C5H10O)
    C5H10O
  15. 3-Octanone (C8H16O)
    C8H16O
  16. Propanal, 2-methyl- (C4H8O)
    C4H8O
  17. Pentanal, 2-methyl- (C6H12O)
    C6H12O
  18. Benzene, 1,2,3-trimethoxy-5-methyl- (C10H14O3)
    C10H14O3