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Species with data from:

Srisajjalerwaja, S.; Apichartsrangkoon, A.; Chaikham, P.; Chakrabandhu, Y.; Pathomrungsiyounggul, P.; Leksawasdi, N.; Supraditareporn, W.; Hirun, S., Color, capsaicin and volatile components of baked thai green chili (Capsicum anmuum Linn. var. Jak Ka Pat), J. Agricultural Sci., 2012, 4, 12, 75-84.

29 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. «beta»-Pinene (C10H16)
    C10H16
  3. Hexanal (C6H12O)
    C6H12O
  4. Benzaldehyde (C7H6O)
    C7H6O
  5. 1,3,6-Octatriene, 3,7-dimethyl-, (Z)- (C10H16)
    C10H16
  6. Octanal (C8H16O)
    C8H16O
  7. Camphor (C10H16O)
    C10H16O
  8. 1-Pentanol (C5H12O)
    C5H12O
  9. Furfural (C5H4O2)
    C5H4O2
  10. Ethyl Acetate (C4H8O2)
    C4H8O2
  11. Butanal, 3-methyl- (C5H10O)
    C5H10O
  12. 1-Octen-3-one (C8H14O)
    C8H14O
  13. Furan, 2-pentyl- (C9H14O)
    C9H14O
  14. Disulfide, dimethyl (C2H6S2)
    C2H6S2
  15. Methyl salicylate (C8H8O3)
    C8H8O3
  16. Butanal, 2-methyl- (C5H10O)
    C5H10O
  17. 1-Penten-3-one (C5H8O)
    C5H8O
  18. 1-Pentanol, 4-methyl- (C6H14O)
    C6H14O
  19. Butanoic acid, 2-methyl-, hexyl ester (C11H22O2)
    C11H22O2
  20. 1H-Benzocycloheptene, 2,4a,5,6,7,8,9,9a-octahydro-3,5,5-trimethyl-9-methylene-, (4aS-cis)- (C15H24)
    C15H24
  21. Propanoic acid, 2-methyl-, hexyl ester (C10H20O2)
    C10H20O2
  22. Butanoic acid, 2-methyl-, 3-methylbutyl ester (C10H20O2)
    C10H20O2
  23. Butanoic acid, 3-methyl-, hexyl ester (C11H22O2)
    C11H22O2
  24. n-Amyl isovalerate (C10H20O2)
    C10H20O2
  25. Tetradecane, 2-methyl- (C15H32)
    C15H32
  26. Butanoic acid, 2-methyl-, pentyl ester (C10H20O2)
    C10H20O2
  27. Pentadecane, 2-methyl- (C16H34)
    C16H34
  28. Tridecane, 2-methyl- (C14H30)
    C14H30
  29. «gamma»-Himachalene (C15H24)
    C15H24