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Species with data from:

Machiels, D.; Istasse, L.; van Ruth, S.M., Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls, Food Chem., 2004, 86, 3, 377-383, https://doi.org/10.1016/j.foodchem.2003.09.011 .

19 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. Ethyl Acetate (C4H8O2)
    C4H8O2
  5. Butanal, 3-methyl- (C5H10O)
    C5H10O
  6. Methional (C4H8OS)
    C4H8OS
  7. 2,3-Butanedione (C4H6O2)
    C4H6O2
  8. 2-Butanone (C4H8O)
    C4H8O
  9. Dimethyl trisulfide (C2H6S3)
    C2H6S3
  10. Disulfide, dimethyl (C2H6S2)
    C2H6S2
  11. Butanal, 2-methyl- (C5H10O)
    C5H10O
  12. 2-Octanone (C8H16O)
    C8H16O
  13. Benzothiazole (C7H5NS)
    C7H5NS
  14. Carbon disulfide (CS2)
    CS2
  15. 2-Acetylthiazole (C5H5NOS)
    C5H5NOS
  16. Pyrazine, 2,3-diethyl-5-methyl- (C9H14N2)
    C9H14N2
  17. 2-Nonenal (C9H16O)
    C9H16O
  18. 2-Octenal (C8H14O)
    C8H14O
  19. 2,4-Nonadienal (C9H14O)
    C9H14O