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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:

Click on the name to see more data.

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