Species with data from:

Triqui, R.; Reineccius, G.A., Flavor development in the ripening of anchovy (Engraulis encrasicholus L.), J. Agric. Food Chem., 1995, 43, 2, 453-458, https://doi.org/10.1021/jf00050a037 .

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-Octen-3-ol (C₈H₁₆O)
   
3. Benzeneacetaldehyde (C₈H₈O)
   
4. 2,4-Decadienal, (E,E)- (C₁₀H₁₆O)
   
5. Methional (C₄H₈OS)
   
6. 2,3-Butanedione (C₄H₆O₂)
   
7. 1-Octen-3-one (C₈H₁₄O)
   
8. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
   
9. 2,4-Heptadienal, (E,E)- (C₇H₁₀O)
   
10. 2,4-Nonadienal, (E,E)- (C₉H₁₄O)
    
11. 2-Acetyl-1-pyrroline (C₆H₉NO)
    
12. 4-Heptenal, (Z)- (C₇H₁₂O)
    
13. (Z)-1,5-octadien-3-one (C₈H₁₂O)
    
14. 2,4-Heptadienal (C₇H₁₀O)
    
15. 2,4-Octadienal, (E,E)- (C₈H₁₂O)
    
16. 2,4-Nonadienal (C₉H₁₄O)
    
17. (E,Z)-3,5-octadien-2-one (C₈H₁₂O)
    
18. 2,4-Hexadienal (C₆H₈O)
    
19. 3-methylnonane-2,4-dione (C₁₀H₁₈O₂)