Odors and odorants of the Edible oil Class

almondheptenal
anise α-terpineol
citrus heptanal
cocoa dimethyl pyrazine  dimethyl pyrazine
coconut methyl laurate
fat citronellal  3-nonenal  heptanal  methyl laurate  lauryl alcohol  methyl octadecenoate  oleic acid  1,3-p-menthadien-7-al  octanal  isopropyl palmitate  nonanol  perillaldehyde  heptenal  3,6-nonadienal  pentylpyridine  decadienal  decadienal  oxodecanal  perhydrofarnesylacetone  2-hexenal  (E)-2-undecenal  2,4-nonadienal
flower nerol oxide
fried decadienal  decadienal  2,4-heptadienal
gasoline octanone
green octanal  nonanol  (E)-2-undecenal  2,4-nonadienal
herb dehydrocarveol  lavandulol  methyl-2-butenol
leaf ethyl laurate
lemon octanal
meat dimethyl pyrazine
medicine dimethyl pyrazine
mint α-terpineol
nut dimethyl pyrazine
oil cinnamyl alcohol  butyl laurate  undecylic acid  undecanaldehyde  stearyl alcohol  δ-muurolene  nerol oxide  dehydrocarveol  (E,E)-farnesyl acetate  octadecanaldehyde  (E)-2-dodecen-1-ol  α-terpineol
orris methyl tetradecanoate
peanut butter ethyl pyrazine  dimethyl pyrazine
plastic octenol
pungent undecanaldehyde
rancid heptanal  2-hexenal
roast beef dimethyl pyrazine
roasted nut dimethyl pyrazine
soap octanone  octanal  (Z)-6-dodecen-γ-lactone  octenol  heptenal  3,6-nonadienal  (E)-2-undecenal
spice 1,3-p-menthadien-7-al
sweet undecanaldehyde  uncineol
wax lauryl alcohol  uncineol  decadienal  (Z)-nerolidol  (E,E)-farnesyl acetate  2,4-nonadienal  ethyl hexadecanoate  terpinyl acetate
wine methyl decanoate  butanol
wood ethyl pyrazine