Species with data from:

Young, O.A.; Baumeister, B.M.B., The effect of diet on the flavour of cooked beef and the odour compounds in beef fat, N.Z. J. Agric. Res., 1999, 42, 3, 297-304, https://doi.org/10.1080/00288233.1999.9513379 .

16 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. Hexanal (C₆H₁₂O)
   
2. Nonanal (C₉H₁₈O)
   
3. Octanal (C₈H₁₆O)
   
4. 1-Octen-3-ol (C₈H₁₆O)
   
5. Heptanal (C₇H₁₄O)
   
6. Butanoic acid (C₄H₈O₂)
   
7. 2,3-Butanedione (C₄H₆O₂)
   
8. 2-Butanone (C₄H₈O)
   
9. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
   
10. Nonanoic acid (C₉H₁₈O₂)
    
11. Indole (C₈H₇N)
    
12. 2H-Pyran-2-one, tetrahydro-6-pentyl- (C₁₀H₁₈O₂)
    
13. 2-Hexenal (C₆H₁₀O)
    
14. 2,4-Decadienal (C₁₀H₁₆O)
    
15. 2-Decenal (C₁₀H₁₈O)
    
16. 4-Heptenal (C₇H₁₂O)