Species with data from:

Milo, C.; Grosch, W., Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material, J. Agric. Food Chem., 1996, 44, 8, 2366-2371, https://doi.org/10.1021/jf9507203 .

24 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. 2,4-Decadienal, (E,E)- (C₁₀H₁₆O)
   
4. 2-Nonenal, (E)- (C₉H₁₆O)
   
5. Butanoic acid (C₄H₈O₂)
   
6. Methional (C₄H₈OS)
   
7. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
8. 2,3-Butanedione (C₄H₆O₂)
   
9. 1-Octen-3-one (C₈H₁₄O)
   
10. Dimethyl trisulfide (C₂H₆S₃)
    
11. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
    
12. Butanoic acid, 2-methyl- (C₅H₁₀O₂)
    
13. 2,4-Heptadienal, (E,E)- (C₇H₁₀O)
    
14. 2,3-Pentanedione (C₅H₈O₂)
    
15. 2,4-Nonadienal, (E,E)- (C₉H₁₄O)
    
16. 2-Acetyl-1-pyrroline (C₆H₉NO)
    
17. 4-Heptenal, (Z)- (C₇H₁₂O)
    
18. 3-Hexenal, (Z)- (C₆H₁₀O)
    
19. 2-Nonenal, (Z)- (C₉H₁₆O)
    
20. trans-4,5-Epoxy-(E)-2-decenal (C₁₀H₁₆O₂)
    
21. (Z)-1,5-octadien-3-one (C₈H₁₂O)
    
22. Tetrasulfide, dimethyl (C₂H₆S₄)
    
23. 2,4-Nonadienal (C₉H₁₄O)
    
24. (Z,Z)-3,6-Nonadienal (C₉H₁₄O)