Species with data from:

Wu, C.-M.; Liou, S.-E., Volatile components of water-boiled duck meat and Cantonese style roasted duck, J. Agric. Food Chem., 1992, 40, 5, 838-841, https://doi.org/10.1021/jf00017a026 .

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. Nonanal (C₉H₁₈O)
   
3. Benzaldehyde (C₇H₆O)
   
4. Toluene (C₇H₈)
   
5. Octanal (C₈H₁₆O)
   
6. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
7. Heptanal (C₇H₁₄O)
   
8. Ethyl Acetate (C₄H₈O₂)
   
9. 2-Heptanone (C₇H₁₄O)
   
10. Benzene, 1,3-dimethyl- (C₈H₁₀)
    
11. Furan, 2-pentyl- (C₉H₁₄O)
    
12. 2-Nonanone (C₉H₁₈O)
    
13. 1-Hexanol, 2-ethyl- (C₈H₁₈O)
    
14. Pyrazine, 2,5-dimethyl- (C₆H₈N₂)
    
15. 3-Octanone (C₈H₁₆O)
    
16. 1-Penten-3-ol (C₅H₁₀O)
    
17. 2-Heptenal, (E)- (C₇H₁₂O)
    
18. Pyrazine, 3-ethyl-2,5-dimethyl- (C₈H₁₂N₂)
    
19. (E,Z)-2,4-Heptadienal (C₇H₁₀O)
    
20. (E,Z)-2,4-nonadienal (C₉H₁₄O)
    
21. Cyclodecanone (C₁₀H₁₈O)
    
22. trans-2-(2-Pentenyl)furan (C₉H₁₂O)
    
23. 2-Octen-1-ol, (Z)- (C₈H₁₆O)
    
24. Thiazole, 2-butyl-4,5-dimethyl- (C₉H₁₅NS)
    

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