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. 2022 Mar 26;11(7):963. doi: 10.3390/foods11070963

Table 2.

The names of compound in Figure 5 in regions “a, b, c and d”.

a b c d
Ethyl-3-methyl butanoate 2-Methylpropionic acid 1-Butanol Hydroxyacetone
Methyl-2-methyl butanoate Ethanol 3-Methyl-3-butennol Ethyl-3-methylbutanoate
Ethyl butanoate Hydroxyacetone monomer N-nitrosodimethylamine Phenylacetaldehyde
Ethyl pentanoate Pentan-2 3-dione 2-Hexenol 2-Pentyl-furan
Z-3-hexenol 2-Pentanone 2-Methyl pyrazine Ethyl propionate
Butanoic acid Isoamyl alcohol Propyl acetate Alpha-pinene
Pentanoic acid 2-Methylpyrazine Benzaldehyde 2-Methoxyphenol
Hexanal Pentanol Acetophenone
P-xylene Heptanal Isovaleric acid
Hexanol 2-Octanone
2-Furanmethanol-furfuryl alcohol 2 3-Butanediol
Ethyl pentanoate 2-Hexanone
3-Methylpentanoic acid
nonanal
2-Phenylethanol
Phenol-4-methyl
1-Octanol
1 2-Furanyl-ethanone
2-Nonanone
Alpha-pinene

Note: The numbers represent the names of compounds that could not be accurately identified. The names of compounds are listed from left to right in regions a, b, c and d.