the library

Date

Fruit & berry· tropical fruit

35 of 96 compounds on file carry a paper the library can cite.

• acetic acidaromaacidreads as pungent (PubChem)Measured in 35 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 2.5 — Bagnulo et al. 2025, Molecules (Table 1, row 'Acetic Acid', Fruit column)
• acetaldehydearomaaldehydereads as pungent, fruity odor (PubChem)Measured in 18 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 109.4 — Bagnulo et al. 2025, Molecules (Table 1, row 'Acetaldehyde', Fruit column)
• acetoinaromaketonereads as buttery odor (PubChem)Measured in 16 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 39.7 — Bagnulo et al. 2025, Molecules (Table 1, row 'Acetoin', Fruit column)
• acetonearomaketonereads as fruity odor (PubChem)Measured in 17 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 46 — Bagnulo et al. 2025, Molecules (Table 1, row 'Acetone', Fruit column)
• benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 23.9 — Bagnulo et al. 2025, Molecules (Table 1, row 'Benzaldehyde', Fruit column)
• benzyl alcoholaromaalcoholreads as faint aromatic odor (PubChem)Measured in 17 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 16.1 — Bagnulo et al. 2025, Molecules (Table 1, row 'Benzyl Alcohol', Fruit column)
• 2,3-butanediolaromaalcoholreads as sweet taste (PubChem)Measured in 6 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 19.1 — Bagnulo et al. 2025, Molecules (Table 1, row '2,3-Butanediol', Fruit column)
• caprylic acidaromaacidreads as slight odor (PubChem)Measured in 21 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 6.8 — Bagnulo et al. 2025, Molecules (Table 1, row 'Octanoic Acid', Fruit column)
• ethanolaromaalcoholreads as burning (PubChem)Measured in 19 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 225.2 — Bagnulo et al. 2025, Molecules (Table 1, row 'Ethanol', Fruit column)
• capric acidaromaacidMeasured in 10 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 9.6 — Bagnulo et al. 2025, Molecules (Table 1, row 'Decanoic Acid', Fruit column)
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 37.1 — Bagnulo et al. 2025, Molecules (Table 1, row 'Phenylethyl Alcohol', Fruit column)
• 1-pentanolaromaalcoholreads as mild odor (PubChem)Measured in 18 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 23.1 — Bagnulo et al. 2025, Molecules (Table 1, row '1-Pentanol', Fruit column)
• isobutanolaromaalcoholreads as sweet, musty odor (PubChem)Measured in 24 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 10 — Bagnulo et al. 2025, Molecules (Table 1, row '2-Methyl Propanol', Fruit column)
• methyl acetatearomaesterreads as pleasant odor (PubChem)Measured in 9 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 83.2 — Bagnulo et al. 2025, Molecules (Table 1, row 'Methyl Acetate', Fruit column)
• 2-methylpropanoic acidaromaacidreads as cheesy taste (PubChem)Measured in 4 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 69.3 — Bagnulo et al. 2025, Molecules (Table 1, row '2-Methyl Propanoic Acid', Fruit column)
• 2-methylbutyraldehydearomaaldehydeMeasured in 11 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 7.5 — Bagnulo et al. 2025, Molecules (Table 1, row '2-Methyl Butanal', Fruit column)
• butyrolactonearomalactonereads as faint odor (PubChem)Measured in 3 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 290.1 — Bagnulo et al. 2025, Molecules (Table 1, row 'γ-Butyrolactone', Fruit column)
• furfuryl alcoholaromaalcoholreads as bitter (PubChem)Measured in 16 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 0.8 — Bagnulo et al. 2025, Molecules (Table 1, row '2-Furanmethanol', Fruit column)
• furfuralaromafuranreads as almond-like odor (PubChem)Measured in 33 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 3 — Bagnulo et al. 2025, Molecules (Table 1, row 'Furfural', Fruit column)
• p-cymenearomaterpenoidreads as mild pleasant odor (PubChem)Measured in 42 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 2.6 — Bagnulo et al. 2025, Molecules (Table 1, row 'p-Cymene', Fruit column)
• phenethyl acetatearomaesterMeasured in 13 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 2.4 — Bagnulo et al. 2025, Molecules (Table 1, row '2-Phenylethyl Acetate', Fruit column)
• 2-ethylhexanolaromaalcoholreads as sweet, fatty-floral taste with fruital note (PubChem)Measured in 9 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 69.7 — Bagnulo et al. 2025, Molecules (Table 1, row '2-Ethyl,1-Hexanol', Fruit column)
• ethyl propionatearomaesterreads as fruity odor (PubChem)Measured in 4 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 0.7 — Bagnulo et al. 2025, Molecules (Table 1, row 'Ethyl Propanoate', Fruit column)
• 1-methoxy-2-propyl acetatearomareads as sweet, ether-like (PubChem)Measured in 2 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 18.1 — Bagnulo et al. 2025, Molecules (Table 1, row '1-Methoxy-2-Propyl Acetate', Fruit column)
• isobutyl acetatearomaesterreads as banana taste (PubChem)Measured in 5 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 1.5 — Bagnulo et al. 2025, Molecules (Table 1, row 'Isobutyl Acetate', Fruit column)
• 1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 37.6 — Bagnulo et al. 2025, Molecules (Table 1, row '1-Hexanol', Fruit column)
• pelargonic acidaromaacidreads as fatty odor (PubChem)Measured in 5 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 11.7 — Bagnulo et al. 2025, Molecules (Table 1, row 'Nonanoic Acid', Fruit column)
• ethyl acetatearomaesterreads as fragrant odor (PubChem)Measured in 42 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 76.9 — Bagnulo et al. 2025, Molecules (Table 1, row 'Ethyl Acetate', Fruit column)
• hexanoic acidaromaacidMeasured in 24 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 58 — Bagnulo et al. 2025, Molecules (Table 1, row 'Hexanoic Acid', Fruit column)
• isovaleric acidaromaacidreads as acid taste (PubChem)Measured in 9 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 1.6 — Bagnulo et al. 2025, Molecules (Table 1, row '3-Methyl Butanoic Acid', Fruit column)
• 3-methylbutanalaromaaldehydereads as apple-like odor (PubChem)Measured in 22 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 7.1 — Bagnulo et al. 2025, Molecules (Table 1, row '3-Methyl Butanal', Fruit column)
• limonenearomaterpenoidreads as pleasant lemon-like (PubChem)Measured in 91 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 6.7 — Bagnulo et al. 2025, Molecules (Table 1, row 'Limonene', Fruit column)
• isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 39 — Bagnulo et al. 2025, Molecules (Table 1, row '3-Methyl-1-Butanol', Fruit column)
• isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 2 — Bagnulo et al. 2025, Molecules (Table 1, row 'Isoamyl Acetate', Fruit column)
• nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite

  normalized response (vs. internal standard), HS-SPME-GC-MS, fruit matrix: 28 — Bagnulo et al. 2025, Molecules (Table 1, row 'Nonanal', Fruit column)