Species with data from:

Triqui, R.; Reineccius, G.A., Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus), J. Agric. Food Chem., 1995, 43, 7, 1883-1889, https://doi.org/10.1021/jf00055a024 .

32 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. α-Terpineol (C10H18O)
    C10H18O
  2. Hexanal (C6H12O)
    C6H12O
  3. Nonanal (C9H18O)
    C9H18O
  4. Benzaldehyde (C7H6O)
    C7H6O
  5. Decanal (C10H20O)
    C10H20O
  6. 1-Octen-3-ol (C8H16O)
    C8H16O
  7. Benzeneacetaldehyde (C8H8O)
    C8H8O
  8. 2-Hexenal, (E)- (C6H10O)
    C6H10O
  9. 2,4-Decadienal, (E,E)- (C10H16O)
    C10H16O
  10. Methional (C4H8OS)
    C4H8OS
  11. 2,3-Butanedione (C4H6O2)
    C4H6O2
  12. 2,6-Nonadienal, (E,Z)- (C9H14O)
    C9H14O
  13. 2,4-Heptadienal, (E,E)- (C7H10O)
    C7H10O
  14. 2,3-Pentanedione (C5H8O2)
    C5H8O2
  15. 2,4-Nonadienal, (E,E)- (C9H14O)
    C9H14O
  16. 2-Acetyl-1-pyrroline (C6H9NO)
    C6H9NO
  17. (2E,4Z)-Decadienal (C10H16O)
    C10H16O
  18. Benzothiazole (C7H5NS)
    C7H5NS
  19. 4-Heptenal, (Z)- (C7H12O)
    C7H12O
  20. 2-Nonenal, (Z)- (C9H16O)
    C9H16O
  21. trans-4,5-Epoxy-(E)-2-decenal (C10H16O2)
    C10H16O2
  22. (Z)-1,5-octadien-3-one (C8H12O)
    C8H12O
  23. 2,4-Heptadienal (C7H10O)
    C7H10O
  24. Disulfide, dipropyl (C6H14S2)
    C6H14S2
  25. Hexanoic acid, 2-ethyl- (C8H16O2)
    C8H16O2
  26. 2-Octen-1-ol, (E)- (C8H16O)
    C8H16O
  27. 2,4-Octadienal, (E,E)- (C8H12O)
    C8H12O
  28. (E,Z)-3,5-octadien-2-one (C8H12O)
    C8H12O
  29. 4-ethylbenzaldehyde (C9H10O)
    C9H10O
  30. 3-methylnonane-2,4-dione (C10H18O2)
    C10H18O2
  31. 1,5-octadien-3-one (C8H12O)
    C8H12O
  32. Hydroxylamine, O-decyl- (C10H23NO)
    C10H23NO