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Species with data from:

Ramarathnam, N.; Rubin, L.J.; Diosady, L.L., Studies on meat flavor. 3. A novel method for trapping volatile components from uncured and cured pork, J. Agric. Food Chem., 1993, 41, 6, 933-938, https://doi.org/10.1021/jf00030a019 .

31 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Hexanal (C6H12O)
    C6H12O
  2. Toluene (C7H8)
    C7H8
  3. 1-Octanol (C8H18O)
    C8H18O
  4. Heptanal (C7H14O)
    C7H14O
  5. 2,4-Decadienal, (E,E)- (C10H16O)
    C10H16O
  6. 2-Undecanone (C11H22O)
    C11H22O
  7. 2-Octenal, (E)- (C8H14O)
    C8H14O
  8. Dodecanal (C12H24O)
    C12H24O
  9. Tetradecanal (C14H28O)
    C14H28O
  10. Hexadecanal (C16H32O)
    C16H32O
  11. Hexane, 2,4-dimethyl- (C8H18)
    C8H18
  12. Tridecanal (C13H26O)
    C13H26O
  13. Pentane, 3,3-diethyl- (C9H20)
    C9H20
  14. Hexane, 2,3,5-trimethyl- (C9H20)
    C9H20
  15. Hexane, 2,2,4-trimethyl- (C9H20)
    C9H20
  16. 2-Undecenal (C11H20O)
    C11H20O
  17. 2-Octenal, 2-butyl- (C12H22O)
    C12H22O
  18. Heptane, 2,2,4-trimethyl- (C10H22)
    C10H22
  19. Hexane, 2,2,5,5-tetramethyl- (C10H22)
    C10H22
  20. Bis(2-methoxyethyl) phthalate (C14H18O6)
    C14H18O6
  21. 7-Octen-4-ol (C8H16O)
    C8H16O
  22. Benzaldehyde, 4-pentyl- (C12H16O)
    C12H16O
  23. Hexanal, 2-methyl- (C7H14O)
    C7H14O
  24. Cyclopropane, nonyl- (C12H24)
    C12H24
  25. 2H-Imidazo[4,5-b]pyridin-2-one, 1,3-dihydro- (C6H5N3O)
    C6H5N3O
  26. 1H-Pyrrole, 2,4-diphenyl- (C16H13N)
    C16H13N
  27. 3-Amino-5,6-dimethyltriazolo[4,3-a]pyrazine (C7H9N5)
    C7H9N5
  28. Phenol, 4-(2,2,3,3-tetramethylbutyl)- (C14H22O)
    C14H22O
  29. 1,2-Benzoisothiazole, 3-methyl (C8H7NS)
    C8H7NS
  30. Methyl 11,14-eicosadienoate (C22H40O2)
    C22H40O2
  31. Furan, tetrahydro-2,4-dimethyl-, cis- (C6H12O)
    C6H12O