Species with data from:

Machiels, D.; Istasse, L.; van Ruth, S.M., Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls, Food Chem., 2004, 86, 3, 377-383, https://doi.org/10.1016/j.foodchem.2003.09.011 .

19 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. Ethyl Acetate (C₄H₈O₂)
   
5. Butanal, 3-methyl- (C₅H₁₀O)
   
6. Methional (C₄H₈OS)
   
7. 2,3-Butanedione (C₄H₆O₂)
   
8. 2-Butanone (C₄H₈O)
   
9. Dimethyl trisulfide (C₂H₆S₃)
   
10. Disulfide, dimethyl (C₂H₆S₂)
    
11. Butanal, 2-methyl- (C₅H₁₀O)
    
12. 2-Octanone (C₈H₁₆O)
    
13. Benzothiazole (C₇H₅NS)
    
14. Carbon disulfide (CS₂)
    
15. 2-Acetylthiazole (C₅H₅NOS)
    
16. Pyrazine, 2,3-diethyl-5-methyl- (C₉H₁₄N₂)
    
17. 2-Nonenal (C₉H₁₆O)
    
18. 2-Octenal (C₈H₁₄O)
    
19. 2,4-Nonadienal (C₉H₁₄O)