Species with data from:

Kubota, K.; Matsujage, Y.; Sekiwa, Y.; Kobayashi, A., Identification of the characteristic volatile flavor compounds formed by cooking squid (Todarodes pacificus Steenstrup), Food Sci. Technol., 1996, 2, 3, 163-166.

41 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. Benzaldehyde (C₇H₆O)
   
2. Phenylethyl Alcohol (C₈H₁₀O)
   
3. Benzyl alcohol (C₇H₈O)
   
4. Acetic acid (C₂H₄O₂)
   
5. Ethyl Acetate (C₄H₈O₂)
   
6. Hexanoic acid (C₆H₁₂O₂)
   
7. Ethanol (C₂H₆O)
   
8. Methional (C₄H₈OS)
   
9. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
10. Phenol (C₆H₆O)
    
11. Octanoic acid (C₈H₁₆O₂)
    
12. Pyridine (C₅H₅N)
    
13. Acetoin (C₄H₈O₂)
    
14. Nonanoic acid (C₉H₁₈O₂)
    
15. 1-Hexanol, 2-ethyl- (C₈H₁₈O)
    
16. Furaneol (C₆H₈O₃)
    
17. 2-Furanmethanol (C₅H₆O₂)
    
18. Hexadecanoic acid, methyl ester (C₁₇H₃₄O₂)
    
19. Pyrazine, methyl- (C₅H₆N₂)
    
20. Pyrazine, 2,5-dimethyl- (C₆H₈N₂)
    
21. Pyrazine, trimethyl- (C₇H₁₀N₂)
    
22. 1-Dodecanol (C₁₂H₂₆O)
    
23. Pyrazine, 2,3-dimethyl- (C₆H₈N₂)
    
24. Pyridine, 2-methyl- (C₆H₇N)
    
25. 3-Pentanone (C₅H₁₀O)
    
26. Pyrrole (C₄H₅N)
    
27. Butanoic acid, 2-methyl-, methyl ester (C₆H₁₂O₂)
    
28. Pyridine, 3-methyl- (C₆H₇N)
    
29. 1-Propanol, 3-(methylthio)- (C₄H₁₀OS)
    
30. 2(3H)-Furanone, 5-ethyldihydro- (C₆H₁₀O₂)
    
31. 2-Acetylthiazole (C₅H₅NOS)
    
32. Ethyl formate (C₃H₆O₂)
    
33. n-Pentadecanol (C₁₅H₃₂O)
    
34. Formamide, N,N-dimethyl- (C₃H₇NO)
    
35. Ethanone, 1-(2-pyridinyl)- (C₇H₇NO)
    
36. Thiazole, 4,5-dimethyl- (C₅H₇NS)
    
37. Ethanol, 2-phenoxy- (C₈H₁₀O₂)
    
38. Thiourea, tetramethyl- (C₅H₁₂N₂S)
    
39. 5-Methyl-4-hydroxy-3(2H)-furanone (C₅H₆O₃)
    
40. Ethanone, 2-amino-1-phenyl- (C₈H₉NO)
    
41. 2-Furancarbaldehyde (C₅H₄O₂)