Species with data from:

le Guen, S.; Prost, C.; Demaimay, M., Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis), J. Agric. Food Chem., 2000, 48, 4, 1307-1314, https://doi.org/10.1021/jf990745s .

27 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. Octanal (C₈H₁₆O)
   
3. 3-Hexen-1-ol, (Z)- (C₆H₁₂O)
   
4. Naphthalene (C₁₀H₈)
   
5. 2-Nonenal, (E)- (C₉H₁₆O)
   
6. o-Xylene (C₈H₁₀)
   
7. Benzene, 1,3-dimethyl- (C₈H₁₀)
   
8. Methional (C₄H₈OS)
   
9. 2,3-Butanedione (C₄H₆O₂)
   
10. 1-Propanol (C₃H₈O)
    
11. Dimethyl trisulfide (C₂H₆S₃)
    
12. Disulfide, dimethyl (C₂H₆S₂)
    
13. 2-Octenal, (E)- (C₈H₁₄O)
    
14. 2,3-Pentanedione (C₅H₈O₂)
    
15. 2-Heptenal, (E)- (C₇H₁₂O)
    
16. Dimethyl sulfide (C₂H₆S)
    
17. Pyrazine, ethyl- (C₆H₈N₂)
    
18. 4-Heptenal, (Z)- (C₇H₁₂O)
    
19. 2-Acetylthiazole (C₅H₅NOS)
    
20. 2-Nonanol (C₉H₂₀O)
    
21. Naphthalene, 2,6-dimethyl- (C₁₂H₁₂)
    
22. Ethanol, 2-butoxy- (C₆H₁₄O₂)
    
23. Benzene, 1-ethyl-2,3-dimethyl- (C₁₀H₁₄)
    
24. 2-Penten-1-ol, (E)- (C₅H₁₀O)
    
25. 2,4-Octadienal, (E,E)- (C₈H₁₂O)
    
26. 4-ethylbenzaldehyde (C₉H₁₀O)
    
27. 3-Penten-2-ol (C₅H₁₀O)
    

© 2026 by the U.S. Secretary of Commerce on behalf of the United States of America. All rights reserved.

Copyright for NIST Standard Reference Data is governed by the Standard Reference Data Act.