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Species with data from:

Baek, H.H.; Cadwallader, K.R., Gas chromatographic/olfactometric evaluation of flavor extracts produced from crawfish processing by-products, 2003, retrieved from http://nsgl.gso.uri.edu/source/flsgpw95001/flsgpw95001part5.pdf.

9 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. 2,3-Butanedione (C4H6O2)
    C4H6O2
  2. Dimethyl trisulfide (C2H6S3)
    C2H6S3
  3. Disulfide, dimethyl (C2H6S2)
    C2H6S2
  4. 2,6-Nonadienal, (E,Z)- (C9H14O)
    C9H14O
  5. 2-Octenal, (E)- (C8H14O)
    C8H14O
  6. Pyrazine, 2-ethyl-3,5-dimethyl- (C8H12N2)
    C8H12N2
  7. 2-Acetyl-1-pyrroline (C6H9NO)
    C6H9NO
  8. 4-Heptenal, (Z)- (C7H12O)
    C7H12O
  9. 2-Acetylthiazole (C5H5NOS)
    C5H5NOS