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Species with data from:

Byrne, D.V.; Bredie, W.L.P.; Mottram, D.S.; Martens, M., Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat, Meat Sci., 2002, 61, 2, 127-139, https://doi.org/10.1016/S0309-1740(01)00171-1 .

21 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. Benzaldehyde (C7H6O)
    C7H6O
  4. Octanal (C8H16O)
    C8H16O
  5. Decanal (C10H20O)
    C10H20O
  6. 1-Octen-3-ol (C8H16O)
    C8H16O
  7. Heptanal (C7H14O)
    C7H14O
  8. 2,4-Decadienal, (E,E)- (C10H16O)
    C10H16O
  9. 2-Heptanone (C7H14O)
    C7H14O
  10. Butanal, 3-methyl- (C5H10O)
    C5H10O
  11. Methional (C4H8OS)
    C4H8OS
  12. Dimethyl trisulfide (C2H6S3)
    C2H6S3
  13. Disulfide, dimethyl (C2H6S2)
    C2H6S2
  14. Butanal, 2-methyl- (C5H10O)
    C5H10O
  15. 2,4-Heptadienal, (E,E)- (C7H10O)
    C7H10O
  16. Pyrazine, 2,5-dimethyl- (C6H8N2)
    C6H8N2
  17. 2,4-Nonadienal, (E,E)- (C9H14O)
    C9H14O
  18. 2-Heptenal, (E)- (C7H12O)
    C7H12O
  19. Tetrasulfide, dimethyl (C2H6S4)
    C2H6S4
  20. 2,3-Octanedione (C8H14O2)
    C8H14O2
  21. (Z,Z)-2,4-heptadienal (C7H10O)
    C7H10O