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Species with data from:

le Guen, S.; Prost, C.; Demaimay, M., Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants, J. Agric. Food Chem., 2001, 49, 3, 1321-1327, https://doi.org/10.1021/jf000781n .

22 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. Octanal (C8H16O)
    C8H16O
  3. Heptanal (C7H14O)
    C7H14O
  4. Benzene, 1,3-dimethyl- (C8H10)
    C8H10
  5. Methional (C4H8OS)
    C4H8OS
  6. 2,3-Butanedione (C4H6O2)
    C4H6O2
  7. 1-Propanol (C3H8O)
    C3H8O
  8. Dimethyl trisulfide (C2H6S3)
    C2H6S3
  9. Disulfide, dimethyl (C2H6S2)
    C2H6S2
  10. Benzene, 1,2,4-trimethyl- (C9H12)
    C9H12
  11. 2-Heptenal, (E)- (C7H12O)
    C7H12O
  12. Pyrazine, ethyl- (C6H8N2)
    C6H8N2
  13. 4-Heptenal, (Z)- (C7H12O)
    C7H12O
  14. Ethanone, 1-(4,5-dihydro-2-thiazolyl)- (C5H7NOS)
    C5H7NOS
  15. 2-Acetylthiazole (C5H5NOS)
    C5H5NOS
  16. 2-Nonanol (C9H20O)
    C9H20O
  17. Naphthalene, 2,6-dimethyl- (C12H12)
    C12H12
  18. Acetylpyrazine (C6H6N2O)
    C6H6N2O
  19. 2-Penten-1-ol, (E)- (C5H10O)
    C5H10O
  20. 2-Butenal, 3-methyl- (C5H8O)
    C5H8O
  21. 2,4-Octadienal, (E,E)- (C8H12O)
    C8H12O
  22. 4-ethylbenzaldehyde (C9H10O)
    C9H10O