Species with data from:

Fukami, K.; Ishiyama, S.; Yaguramaki, H.; Masuzawa, T.; Nabeta, Y.; Endo, K.; Shimoda, M., Identification of distinctive volatile compounds in fish sauce, J. Agric. Food Chem., 2002, 50, 19, 5412-5416, https://doi.org/10.1021/jf020405y .

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. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
2. 1-Butanol (C₄H₁₀O)
   
3. Hexanoic acid (C₆H₁₂O₂)
   
4. Butanoic acid (C₄H₈O₂)
   
5. Methional (C₄H₈OS)
   
6. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
7. 2-Pentanone (C₅H₁₀O)
   
8. Acetophenone (C₈H₈O)
   
9. Dimethyl trisulfide (C₂H₆S₃)
   
10. Pyridine (C₅H₅N)
    
11. Butanal, 2-methyl- (C₅H₁₀O)
    
12. Pyrazine, 2,6-dimethyl- (C₆H₈N₂)
    
13. Propanal, 2-methyl- (C₄H₈O)
    
14. Pyridine, 2-methyl- (C₆H₇N)
    
15. Pyrazine, ethyl- (C₆H₈N₂)
    
16. Pyrazine, 2-ethyl-5-methyl- (C₇H₁₀N₂)
    
17. Pyrazine, 2-ethyl-6-methyl- (C₇H₁₀N₂)
    
18. Benzonitrile (C₇H₅N)
    
19. Cyclopentanol (C₅H₁₀O)
    
20. Pyridine, 2-ethyl- (C₇H₉N)
    
21. Pyrazine, 2-methyl-5-(1-methylethyl)- (C₈H₁₂N₂)
    
22. 4-ethyl-6-hepten-3-one (C₉H₁₆O)