Species with data from:

Cadwallader, K.R.; Tan, Q.; Chen, F.; Meyers, S.P., Evaluation of the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis, J. Agric. Food Chem., 1995, 43, 9, 2432-2437, https://doi.org/10.1021/jf00057a022 .

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. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
3. Heptanal (C₇H₁₄O)
   
4. 2-Heptanone (C₇H₁₄O)
   
5. Methional (C₄H₈OS)
   
6. 2,3-Butanedione (C₄H₆O₂)
   
7. 1-Octen-3-one (C₈H₁₄O)
   
8. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
   
9. Pyrazine, trimethyl- (C₇H₁₀N₂)
   
10. Pyrazine, 2-ethyl-3,5-dimethyl- (C₈H₁₂N₂)
    
11. 2-Acetyl-1-pyrroline (C₆H₉NO)
    
12. 4-Heptenal, (Z)- (C₇H₁₂O)
    
13. Naphthalene, 1,2,3,4-tetrahydro- (C₁₀H₁₂)
    
14. 2-Acetylthiazole (C₅H₅NOS)
    
15. Acetylpyrazine (C₆H₆N₂O)
    
16. Benzo[b]thiophene (C₈H₆S)
    
17. Pyridine, 2,4,6-trimethyl- (C₈H₁₁N)
    
18. Thiazole, 2,4,5-trimethyl- (C₆H₉NS)
    
19. 2-Acetyl-3-methylpyrazine (C₇H₈N₂O)