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/flsgpw95001_part₅.pdf.

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

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