Species with data from:

le Guen, S.; Prost, C.; Demaimay, M., Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis), J. Agric. Food Chem., 2000, 48, 4, 1307-1314, https://doi.org/10.1021/jf990745s .

27 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. 3-Hexen-1-ol, (Z)- (C₆H₁₂O)
   
4. Naphthalene (C₁₀H₈)
   
5. 2-Nonenal, (E)- (C₉H₁₆O)
   
6. o-Xylene (C₈H₁₀)
   
7. Benzene, 1,3-dimethyl- (C₈H₁₀)
   
8. Methional (C₄H₈OS)
   
9. 2,3-Butanedione (C₄H₆O₂)
   
10. 1-Propanol (C₃H₈O)
    
11. Dimethyl trisulfide (C₂H₆S₃)
    
12. Disulfide, dimethyl (C₂H₆S₂)
    
13. 2-Octenal, (E)- (C₈H₁₄O)
    
14. 2,3-Pentanedione (C₅H₈O₂)
    
15. 2-Heptenal, (E)- (C₇H₁₂O)
    
16. Dimethyl sulfide (C₂H₆S)
    
17. Pyrazine, ethyl- (C₆H₈N₂)
    
18. 4-Heptenal, (Z)- (C₇H₁₂O)
    
19. 2-Acetylthiazole (C₅H₅NOS)
    
20. 2-Nonanol (C₉H₂₀O)
    
21. Naphthalene, 2,6-dimethyl- (C₁₂H₁₂)
    
22. Ethanol, 2-butoxy- (C₆H₁₄O₂)
    
23. Benzene, 1-ethyl-2,3-dimethyl- (C₁₀H₁₄)
    
24. 2-Penten-1-ol, (E)- (C₅H₁₀O)
    
25. 2,4-Octadienal, (E,E)- (C₈H₁₂O)
    
26. 4-ethylbenzaldehyde (C₉H₁₀O)
    
27. 3-Penten-2-ol (C₅H₁₀O)