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Species with data from:

Toontom, N.; Meenune, M.; Posri, W.; Lertsiri, S., Effect of drying method on physical and chemical quality, hotness and volatile flavour characteristics of dried chili, Int. Food Res. J., 2012, 19, 3, 1023-1031.

11 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. Benzeneacetaldehyde (C8H8O)
    C8H8O
  4. Benzyl alcohol (C7H8O)
    C7H8O
  5. Butanoic acid, 2-methyl- (C5H10O2)
    C5H10O2
  6. Tetradecanal (C14H28O)
    C14H28O
  7. Butyrolactone (C4H6O2)
    C4H6O2
  8. Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1«alpha»,2«beta»,5«alpha»)- (C10H20O)
    C10H20O
  9. 2-Octanol (C8H18O)
    C8H18O
  10. Undecane, 5-methyl- (C12H26)
    C12H26
  11. 1,3-Cyclohexadiene-1-carboxaldehyde (C7H8O)
    C7H8O