Species with data from:

Pham, A.J.; Schilling, M.W.; Yoon, Y.; Kamadia, V.V.; Marshall, D.L., Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents, J. Food. Sci., 2008, 73, 4, c268-c274, https://doi.org/10.1111/j.1750-3841.2008.00709.x .

17 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Benzaldehyde (C7H6O)
    C7H6O
  2. Acetic acid (C2H4O2)
    C2H4O2
  3. Butanal, 3-methyl- (C5H10O)
    C5H10O
  4. Phenol (C6H6O)
    C6H6O
  5. Octanoic acid (C8H16O2)
    C8H16O2
  6. Dimethyl trisulfide (C2H6S3)
    C2H6S3
  7. Butanal, 2-methyl- (C5H10O)
    C5H10O
  8. 1-Hexanol, 2-ethyl- (C8H18O)
    C8H18O
  9. 1-Butanol, 2-methyl- (C5H12O)
    C5H12O
  10. 2-Furanmethanol (C5H6O2)
    C5H6O2
  11. Pyrazine, methyl- (C5H6N2)
    C5H6N2
  12. Pyrazine, 2,5-dimethyl- (C6H8N2)
    C6H8N2
  13. 1-Penten-3-ol (C5H10O)
    C5H10O
  14. Propanoic acid (C3H6O2)
    C3H6O2
  15. Pentanoic acid (C5H10O2)
    C5H10O2
  16. Pyrazine, 2,6-dimethyl- (C6H8N2)
    C6H8N2
  17. 2(3H)-Furanone, dihydro-5-methyl- (C5H8O2)
    C5H8O2