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:

• Chemical name
• Chemical formula
• Structure image (if available)

Click on the name to see more data.

1. Caryophyllene (C₁₅H₂₄)
   
2. Hexanal (C₆H₁₂O)
   
3. Benzeneacetaldehyde (C₈H₈O)
   
4. Benzyl alcohol (C₇H₈O)
   
5. Butanoic acid, 2-methyl- (C₅H₁₀O₂)
   
6. Tetradecanal (C₁₄H₂₈O)
   
7. Butyrolactone (C₄H₆O₂)
   
8. Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1α,2β,5α)- (C₁₀H₂₀O)
   
9. 2-Octanol (C₈H₁₈O)
   
10. Undecane, 5-methyl- (C₁₂H₂₆)
    
11. 1,3-Cyclohexadiene-1-carboxaldehyde (C₇H₈O)
    

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