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Species with data from:

Cadwallader, K.R.; Tan, Q.; Chen, F.; Meyers, S.P., Evaluation of the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis, J. Agric. Food Chem., 1995, 43, 9, 2432-2437, https://doi.org/10.1021/jf00057a022 .

19 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. 1-Butanol, 3-methyl- (C5H12O)
    C5H12O
  3. Heptanal (C7H14O)
    C7H14O
  4. 2-Heptanone (C7H14O)
    C7H14O
  5. Methional (C4H8OS)
    C4H8OS
  6. 2,3-Butanedione (C4H6O2)
    C4H6O2
  7. 1-Octen-3-one (C8H14O)
    C8H14O
  8. 2,6-Nonadienal, (E,Z)- (C9H14O)
    C9H14O
  9. Pyrazine, trimethyl- (C7H10N2)
    C7H10N2
  10. Pyrazine, 2-ethyl-3,5-dimethyl- (C8H12N2)
    C8H12N2
  11. 2-Acetyl-1-pyrroline (C6H9NO)
    C6H9NO
  12. 4-Heptenal, (Z)- (C7H12O)
    C7H12O
  13. Naphthalene, 1,2,3,4-tetrahydro- (C10H12)
    C10H12
  14. 2-Acetylthiazole (C5H5NOS)
    C5H5NOS
  15. Acetylpyrazine (C6H6N2O)
    C6H6N2O
  16. Benzo[b]thiophene (C8H6S)
    C8H6S
  17. Pyridine, 2,4,6-trimethyl- (C8H11N)
    C8H11N
  18. Thiazole, 2,4,5-trimethyl- (C6H9NS)
    C6H9NS
  19. 2-Acetyl-3-methylpyrazine (C7H8N2O)
    C7H8N2O