Species with data from:

Young, O.A.; Baumeister, B.M.B., The effect of diet on the flavour of cooked beef and the odour compounds in beef fat, N.Z. J. Agric. Res., 1999, 42, 3, 297-304, https://doi.org/10.1080/00288233.1999.9513379 .

16 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. Nonanal (C9H18O)
    C9H18O
  3. Octanal (C8H16O)
    C8H16O
  4. 1-Octen-3-ol (C8H16O)
    C8H16O
  5. Heptanal (C7H14O)
    C7H14O
  6. Butanoic acid (C4H8O2)
    C4H8O2
  7. 2,3-Butanedione (C4H6O2)
    C4H6O2
  8. 2-Butanone (C4H8O)
    C4H8O
  9. 2,6-Nonadienal, (E,Z)- (C9H14O)
    C9H14O
  10. Nonanoic acid (C9H18O2)
    C9H18O2
  11. Indole (C8H7N)
    C8H7N
  12. 2H-Pyran-2-one, tetrahydro-6-pentyl- (C10H18O2)
    C10H18O2
  13. 2-Hexenal (C6H10O)
    C6H10O
  14. 2,4-Decadienal (C10H16O)
    C10H16O
  15. 2-Decenal (C10H18O)
    C10H18O
  16. 4-Heptenal (C7H12O)
    C7H12O