the library

Baked salmon

Meat, fish & cheese· seafood

What it is

Baked salmon is salmon cooked by dry, indirect heat in an oven, usually at a moderate temperature.

What it tastes like

On the nose: saline, sulfurous, fruity, orange-rose. Among its measured molecules: trimethylamine, dimethyl disulfide, methanethiol, propanal, 2,4-heptadienal.

Every one of its 12 compounds carries a paper the library can cite.

• octanalaromaaldehydereads as fruity (PubChem)Measured in 40 of 341 ingredients.cite

  6.50 ppb baked, up from 2.42 ppb raw — Kaur et al. 2026, Foods (Table A3, row 'octanal', 'Baked' column)
• propanalaromaaldehydereads as similar to acetaldehyde (PubChem)Measured in 11 of 341 ingredients.cite

  241 ppb baked, up from 14.1 ppb raw -- among the largest proportional increases — Kaur et al. 2026, Foods (Table A3, row 'propanal', 'Baked' column)
• methanethiolaromasulfur compoundMeasured in 10 of 341 ingredients.cite

  13,564 ppb baked, up from 10,719 ppb raw -- the single largest identified peak in the table, present at five-figure ppb levels even raw — Kaur et al. 2026, Foods (Table A3, row 'methyl mercaptan', 'Baked' column)
• trimethylaminearomanitrogen compoundreads as saline taste (PubChem)Measured in 6 of 341 ingredients.cite

  108 ppb baked, up from 24.2 ppb raw -- consistent with tranche 1's shrimp finding that trimethylamine is TMAO-breakdown driven and rises with processing — Kaur et al. 2026, Foods (Table A3, row 'trimethylamine', 'Baked' column)
• hexanalaromaaldehydereads as sharp, aldehyde (PubChem)Measured in 87 of 341 ingredients.cite

  77.2 ppb baked, up from 5.30 ppb raw — Kaur et al. 2026, Foods (Table A3, row 'hexanal', 'Baked' column)
• isobutanolaromaalcoholreads as sweet, musty (PubChem)Measured in 24 of 341 ingredients.cite

  12,764 ppb baked, up from 9,983 ppb raw -- already present at four-figure ppb levels raw — Kaur et al. 2026, Foods (Table A3, row 'isobutyl alcohol', 'Baked' column)
• 1-penten-3-olaromaalcoholMeasured in 13 of 341 ingredients.cite

  77.4 ppb baked, up from 11.1 ppb raw — Kaur et al. 2026, Foods (Table A3, row '1-penten-3-ol', 'Baked' column)
• dimethyl disulfidearomasulfur compoundreads as sulfurous (PubChem)Measured in 9 of 341 ingredients.cite

  8790 ppb baked, up from 6335 ppb raw -- among the largest absolute peaks in the table; boiled (7352 ppb) is statistically indistinguishable from baked — Kaur et al. 2026, Foods (Table A3, row 'dimethyl disulfide', 'Baked' column)
• 1-octen-3-olaromaalcoholMeasured in 38 of 341 ingredients.cite

  925 ppb baked, up from 586 ppb raw — Kaur et al. 2026, Foods (Table A3, row '1-octen-3-ol', 'Baked' column)
• isoamyl alcoholaromaalcoholMeasured in 46 of 341 ingredients.cite

  196 ppb baked, up from 20.7 ppb raw — Kaur et al. 2026, Foods (Table A3, row '3-methyl-1-butanol', 'Baked' column)
• nonanalaromaaldehydereads as orange-rose (PubChem)Measured in 62 of 341 ingredients.cite

  26.1 ppb baked, up from 15.3 ppb raw — Kaur et al. 2026, Foods (Table A3, row 'nonanal', 'Baked' column)
• 2,4-heptadienalaromaaldehydeMeasured in 12 of 341 ingredients.cite

  359 ppb baked, up from 20.9 ppb raw and 198-204 ppb boiled/fried -- the largest proportional raw-to-cooked increase of any compound in the table — Kaur et al. 2026, Foods (Table A3, row '2,4-heptadienal', 'Baked' column)