the library

Beef tallow

Savory & ferment· savory bridge

Every one of its 15 compounds carries a paper the library can cite.

• caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 ingredients.cite

  64.54 ± 1.65 ng/g by dichloromethane and 77.89 ± 1.24 ng/g by pentane against a threshold of 56 ng/g — odour activity value 1 by both solvents — Yang et al. 2023, Foods (Table 5, row 'Octanal'; and Table 2, compound 6)
• 1-octanolaromaalcoholreads as fresh orange rose odor (PubChem)Measured in 19 of 338 ingredients.cite

  28.44 ± 0.75 ng/g by dichloromethane and 78.33 ± 7.59 ng/g by pentane against a threshold of 27 ng/g — odour activity values of 1 and 3; by relative peak area it is one of the few compounds recovered at essentially the same level by all three working solvents (3.17%, 3.32%, 3.49%) — Yang et al. 2023, Foods (Table 5, row 'Octanol'; and Table 2 (Volatile compounds identified in the dry-rendered beef fat using four extraction solvents), compound 26)
• p-cresolaromaphenolreads as phenolic odor (PubChem)Measured in 7 of 338 ingredients.cite

  29.54 ± 3.22 ng/g by dichloromethane and 1.22 ± 0.09 ng/g by pentane against a threshold of 25 ng/g — an odour activity value of 1 by dichloromethane, and a twenty-fourfold difference between solvents — Yang et al. 2023, Foods (Table 5, row 'p–cresol')
• hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite

  102.40 ± 1.34 ng/g by dichloromethane and 15.82 ± 11.43 ng/g by pentane against a threshold of 75 ng/g — an odour activity value of 1 by dichloromethane. By relative peak area it is 3.68%, 2.01% and 3.31% of the volatiles across the three working solvents and not detected at all in the methanol extract. — Yang et al. 2023, Foods (Table 5, row 'Hexanal'; and Table 2, compound 3)
• methionalaromasulfur compoundreads as cooked potato (PubChem)Measured in 9 of 338 ingredients.cite

  56.56 ± 3.83 ng/g by dichloromethane and 6.14 ± 0.26 ng/g by pentane, against a threshold of 0.2 ng/g — odour activity values of 283 and 31, second-highest in the fat. The nine-fold gap between the two solvents is the largest in the study and is the paper's own argument for solvent choice. — Yang et al. 2023, Foods (Table 5, row '3–Methylthiopropanal')
• 2-amylfuranaromafuranMeasured in 23 of 338 ingredients.cite

  11.63 ± 1.74 ng/g by dichloromethane and 2.88 ± 0.15 ng/g by pentane against a threshold of 5 ng/g — an odour activity value of 2 by dichloromethane — Yang et al. 2023, Foods (Table 5, row '2–Pentylfuran')
• 2-ethyl-3,5-dimethylpyrazinearomapyrazineMeasured in 6 of 338 ingredients.cite

  3.30 ± 0.19 ng/g by dichloromethane and 1.68 ± 0.08 ng/g by pentane against a threshold of 3 ng/g — odour activity value 1 by both solvents, and the only Maillard-type pyrazine the study quantified in rendered fat at all — Yang et al. 2023, Foods (Table 5, row '2–Ethyl–3,5–dimethylpyrazine')
• 2-methyl-3-furanthiolaromaMeasured in 1 of 338 ingredients.cite

  21.62 ± 1.16 ng/g by dichloromethane extraction and 48.63 ± 2.15 ng/g by pentane, against an odour threshold of 0.01 ng/g — odour activity values of 2162 and 4863 — the largest in the study, about seven times the next-highest by dichloromethane and more than a hundred times it by pentane — Yang et al. 2023, Foods (Table 5 (Concentrations and odor-active values for the odorants in the dry-rendered beef fat using pentane and dichloromethane extraction), row '2–Methyl–3–furanthiol')
• 1-octen-3-onearomaacidMeasured in 6 of 338 ingredients.cite

  10.64 ± 0.29 ng/g by dichloromethane and 5.16 ± 0.80 ng/g by pentane against a threshold of 2 ng/g — odour activity values of 5 and 3 — Yang et al. 2023, Foods (Table 5, row '1–Octen–3–one')
• 12-methyltridecanalaromaMeasured in 1 of 338 ingredients.cite

  0.74 ± 0.08 ng/g by dichloromethane and 2.55 ± 0.40 ng/g by pentane, against a threshold of 0.1 ng/g — odour activity values of 7 and 26 on one of the two smallest concentrations in the table — Yang et al. 2023, Foods (Table 5, row '12–Methyltridecanal')
• 2-OctenalaromaaldehydeMeasured in 23 of 338 ingredients.cite

  56.84 ± 1.54 ng/g by dichloromethane and 54.89 ± 2.89 ng/g by pentane against a threshold of 3 ng/g — odour activity values of 19 and 18, and one of the very few compounds the two solvents agree on — Yang et al. 2023, Foods (Table 5, row '(E)–2–Octenal')
• 2-NonenalaromaaldehydeMeasured in 20 of 338 ingredients.cite

  48.87 ± 0.95 ng/g by dichloromethane and 56.49 ± 42.29 ng/g by pentane against a threshold of 45 ng/g — odour activity value 1 by both solvents — Yang et al. 2023, Foods (Table 5, row '(E)–2–Nonenal'; and Table 2, compound 9)
• 2,4-nonadienalaromaaldehydeMeasured in 8 of 338 ingredients.cite

  23.60 ± 1.14 ng/g by dichloromethane and 8.40 ± 0.83 ng/g by pentane against a threshold of 1.5 ng/g — odour activity values of 16 and 6 — Yang et al. 2023, Foods (Table 5, row '(E,E)–2,4–Nonadienal')
• trans-2-decenalaromaaldehydeMeasured in 8 of 338 ingredients.cite

  2.97 ± 0.32 ng/g by dichloromethane and 60.93 ± 11.80 ng/g by pentane against a threshold of 10 ng/g — an odour activity value of 6 by pentane and none by dichloromethane, the sharpest solvent disagreement in the table — Yang et al. 2023, Foods (Table 5, row '(E)–2–Decenal')
• 2,4-decadienalaromaaldehydeMeasured in 12 of 338 ingredients.cite

  175.12 ± 1.43 ng/g by dichloromethane and 32.90 ± 4.56 ng/g by pentane against a threshold of 180 ng/g — the largest concentration of any odorant in the table, and an odour activity value of only 1, because its threshold of 180 ng/g is among the highest in the study — Yang et al. 2023, Foods (Table 5, row '(E,E)–2,4–Decadienal'; and Table 2, compound 19)