Species with data from:

le Guen, S.; Prost, C.; Demaimay, M., Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants, J. Agric. Food Chem., 2001, 49, 3, 1321-1327, https://doi.org/10.1021/jf000781n .

22 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. Octanal (C₈H₁₆O)
   
3. Heptanal (C₇H₁₄O)
   
4. Benzene, 1,3-dimethyl- (C₈H₁₀)
   
5. Methional (C₄H₈OS)
   
6. 2,3-Butanedione (C₄H₆O₂)
   
7. 1-Propanol (C₃H₈O)
   
8. Dimethyl trisulfide (C₂H₆S₃)
   
9. Disulfide, dimethyl (C₂H₆S₂)
   
10. Benzene, 1,2,4-trimethyl- (C₉H₁₂)
    
11. 2-Heptenal, (E)- (C₇H₁₂O)
    
12. Pyrazine, ethyl- (C₆H₈N₂)
    
13. 4-Heptenal, (Z)- (C₇H₁₂O)
    
14. Ethanone, 1-(4,5-dihydro-2-thiazolyl)- (C₅H₇NOS)
    
15. 2-Acetylthiazole (C₅H₅NOS)
    
16. 2-Nonanol (C₉H₂₀O)
    
17. Naphthalene, 2,6-dimethyl- (C₁₂H₁₂)
    
18. Acetylpyrazine (C₆H₆N₂O)
    
19. 2-Penten-1-ol, (E)- (C₅H₁₀O)
    
20. 2-Butenal, 3-methyl- (C₅H₈O)
    
21. 2,4-Octadienal, (E,E)- (C₈H₁₂O)
    
22. 4-ethylbenzaldehyde (C₉H₁₀O)