Species with data from:

Siegmund, B.; Pfannhauser, W., Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry, Z. Lebensm. Unters. Forsch. A, 1999, 208, 5-6, 336-341, https://doi.org/10.1007/s002170050426 .

15 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. Hexanal (C₆H₁₂O)
   
2. Nonanal (C₉H₁₈O)
   
3. 2,4-Decadienal, (E,E)- (C₁₀H₁₆O)
   
4. 2-Nonenal, (E)- (C₉H₁₆O)
   
5. 1-Octen-3-one (C₈H₁₄O)
   
6. 1-Heptanol (C₇H₁₆O)
   
7. 2,6-Nonadienal, (E,Z)- (C₉H₁₄O)
   
8. 2-Octenal, (E)- (C₈H₁₄O)
   
9. 2,4-Heptadienal, (E,E)- (C₇H₁₀O)
   
10. 2,4-Nonadienal, (E,E)- (C₉H₁₄O)
    
11. (2E,4Z)-Decadienal (C₁₀H₁₆O)
    
12. 4-Heptenal, (Z)- (C₇H₁₂O)
    
13. 2-Decanone (C₁₀H₂₀O)
    
14. 2-Undecenal, E- (C₁₁H₂₀O)
    
15. cis-4-Decenal (C₁₀H₁₈O)