Species with data from:

Triqui, R.; Reineccius, G.A., Flavor development in the ripening of anchovy (Engraulis encrasicholus L.), J. Agric. Food Chem., 1995, 43, 2, 453-458, https://doi.org/10.1021/jf00050a037 .

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-Octen-3-ol (C8H16O)
    C8H16O
  3. Benzeneacetaldehyde (C8H8O)
    C8H8O
  4. 2,4-Decadienal, (E,E)- (C10H16O)
    C10H16O
  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. 2,4-Heptadienal, (E,E)- (C7H10O)
    C7H10O
  10. 2,4-Nonadienal, (E,E)- (C9H14O)
    C9H14O
  11. 2-Acetyl-1-pyrroline (C6H9NO)
    C6H9NO
  12. 4-Heptenal, (Z)- (C7H12O)
    C7H12O
  13. (Z)-1,5-octadien-3-one (C8H12O)
    C8H12O
  14. 2,4-Heptadienal (C7H10O)
    C7H10O
  15. 2,4-Octadienal, (E,E)- (C8H12O)
    C8H12O
  16. 2,4-Nonadienal (C9H14O)
    C9H14O
  17. (E,Z)-3,5-octadien-2-one (C8H12O)
    C8H12O
  18. 2,4-Hexadienal (C6H8O)
    C6H8O
  19. 3-methylnonane-2,4-dione (C10H18O2)
    C10H18O2