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Species with data from:

Aliani, M.; Farmer, L.J., Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods, J. Agric. Food Chem., 2005, 53, 16, 6455-6462, https://doi.org/10.1021/jf050087d .

9 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. Decanal (C10H20O)
    C10H20O
  3. Methional (C4H8OS)
    C4H8OS
  4. Dimethyl trisulfide (C2H6S3)
    C2H6S3
  5. 2-Heptenal, (E)- (C7H12O)
    C7H12O
  6. 2-Methyl-3-furanthiol (C5H6OS)
    C5H6OS
  7. 2-Furfurylthiol (C5H6OS)
    C5H6OS
  8. 2-methyl-3-(methyldithio)furan (C6H8OS2)
    C6H8OS2
  9. 1-nonen-3-one (C9H16O)
    C9H16O