Species with data from:

Guth, H.; Grosch, W., Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies, J. Agric. Food Chem., 1994, 42, 12, 2862-2866, https://doi.org/10.1021/jf00048a039 .

17 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. Octanal (C₈H₁₆O)
   
2. Acetic acid (C₂H₄O₂)
   
3. 2,4-Decadienal, (E,E)- (C₁₀H₁₆O)
   
4. Butanoic acid (C₄H₈O₂)
   
5. Methional (C₄H₈OS)
   
6. Butanoic acid, 3-methyl- (C₅H₁₀O₂)
   
7. 1-Octen-3-one (C₈H₁₄O)
   
8. Dimethyl trisulfide (C₂H₆S₃)
   
9. Furaneol (C₆H₈O₃)
   
10. Butanoic acid, 2-methyl- (C₅H₁₀O₂)
    
11. 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl- (C₆H₈O₃)
    
12. 2-Nonenal, (Z)- (C₉H₁₆O)
    
13. trans-4,5-Epoxy-(E)-2-decenal (C₁₀H₁₆O₂)
    
14. 2-Furfurylthiol (C₅H₆OS)
    
15. Ethanone, 1-(4,5-dihydro-2-thiazolyl)- (C₅H₇NOS)
    
16. Pyrazine, 2,3-diethyl-5-methyl- (C₉H₁₄N₂)
    
17. 12-methyltridecanal (C₁₄H₂₈O)