the library

Every one of its 28 compounds carries a paper the library can cite.

• acetic acidaromaacidreads as pungent (PubChem)Measured in 37 of 341 ingredients.cite

  FD factor 243 in salt-cured sturgeon caviar (AEDA by GC-O-MS) — Yang et al. 2025, Food Chemistry: X (Table 1 (Comparison of the FD factors of the aroma compounds in different caviar samples), row 'Acetic acid', column S (salt-cured))Measurement only — the source text is licensed facts-only.
• acetoinaromaketonereads as buttery (PubChem)Measured in 18 of 341 ingredients.cite

  48.17 ± 16.87 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) nd — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Other compounds, row '2-butanone, 3-hydroxy')
• benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 57 of 341 ingredients.cite

  FD factor 243 in salt-cured sturgeon caviar (AEDA by GC-O-MS) — Yang et al. 2025, Food Chemistry: X (Table 1 (Comparison of the FD factors of the aroma compounds in different caviar samples), row 'Benzaldehyde', column S (salt-cured))Measurement only — the source text is licensed facts-only.
• butanalaromaaldehydereads as pungent, aldehyde (PubChem)Measured in 9 of 341 ingredients.cite

  FD factor 27 in salt-cured sturgeon caviar (AEDA by GC-O-MS) — Yang et al. 2025, Food Chemistry: X (Table 1 (Comparison of the FD factors of the aroma compounds in different caviar samples), row 'Butanal', column S (salt-cured))Measurement only — the source text is licensed facts-only.
• octanalaromaaldehydereads as fruity (PubChem)Measured in 40 of 341 ingredients.cite

  1.64 ± 0.22 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) 2.48 ± 1.07 — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Aldehydes, row 'octanal')
• phenolaromareads as sweet, tarry (PubChem)Measured in 9 of 341 ingredients.cite

  FD factor 81 in salt-cured sturgeon caviar (AEDA by GC-O-MS) — Yang et al. 2025, Food Chemistry: X (Table 1 (Comparison of the FD factors of the aroma compounds in different caviar samples), row 'Phenol', column S (salt-cured))Measurement only — the source text is licensed facts-only.
• phenylacetaldehydearomaaldehydeMeasured in 23 of 341 ingredients.cite

  38.29 ± 14.96 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) 2.01 ± 0.97 — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Aldehydes, row '2-phenylacetaldehyde')
• hexanalaromaaldehydereads as sharp, aldehyde (PubChem)Measured in 87 of 341 ingredients.cite

  FD factor 243 in salt-cured sturgeon caviar (AEDA by GC-O-MS) — Yang et al. 2025, Food Chemistry: X (Table 1 (Comparison of the FD factors of the aroma compounds in different caviar samples), row 'Hexanal', column S (salt-cured))Measurement only — the source text is licensed facts-only.
• alpha-pinenearomaterpenoidreads as turpentine (PubChem)Measured in 72 of 341 ingredients.cite

  1.11 ± 0.40 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) 0.95 ± 0.44 — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Terpenes and hydrocarbons, row 'α-pinene')
• 2-methylbutyraldehydearomaaldehydeMeasured in 12 of 341 ingredients.cite

  11.09 ± 2.76 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) nd — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Aldehydes, row '2-methylbutanal')
• 2-ethylhexanolaromaalcoholreads as sweet, fatty-floral taste fruital note (PubChem)Measured in 10 of 341 ingredients.cite

  FD factor 243 in salt-cured sturgeon caviar (AEDA by GC-O-MS) — Yang et al. 2025, Food Chemistry: X (Table 1 (Comparison of the FD factors of the aroma compounds in different caviar samples), row '2-Ethyl-1-hexanol', column S (salt-cured))Measurement only — the source text is licensed facts-only.
• pelargonic acidaromaacidreads as fatty (PubChem)Measured in 6 of 341 ingredients.cite

  1.03 ± 1.65 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) 1.86 ± 0.33 — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Other compounds, row 'nonanoic acid')
• decanalaromaaldehydereads as citrus (PubChem)Measured in 37 of 341 ingredients.cite

  0.68 ± 0.54 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) 1.28 ± 0.39 — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Aldehydes, row 'decanal')
• hexanoic acidaromaacidMeasured in 25 of 341 ingredients.cite

  FD factor 243 in salt-cured sturgeon caviar (AEDA by GC-O-MS) — Yang et al. 2025, Food Chemistry: X (Table 1 (Comparison of the FD factors of the aroma compounds in different caviar samples), row 'Hexanoic acid', column S (salt-cured))Measurement only — the source text is licensed facts-only.
• 3-methylbutanalaromaaldehydereads as apple (PubChem)Measured in 23 of 341 ingredients.cite

  29.66 ± 7.33 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) 3.48 ± 1.96 — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Aldehydes, row '3-methylbutanal')
• diallyl sulfidearomasulfur compoundreads as garlic (PubChem)Measured in 3 of 341 ingredients.cite

  FD factor 81 in salt-cured sturgeon caviar (AEDA by GC-O-MS) — Yang et al. 2025, Food Chemistry: X (Table 1 (Comparison of the FD factors of the aroma compounds in different caviar samples), row 'Diallyl sulfide', column S (salt-cured))Measurement only — the source text is licensed facts-only.
• 1-penten-3-olaromaalcoholMeasured in 13 of 341 ingredients.cite

  2.91 ± 2.56 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) nd — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Alcohols, row 'pent-1-en-3-ol')
• methionalaromasulfur compoundreads as cooked potato (PubChem)Measured in 11 of 341 ingredients.cite

  7.66 ± 3.25 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) nd — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Aldehydes, row '3-methylsulfanylpropanal')
• 1-octen-3-olaromaalcoholMeasured in 38 of 341 ingredients.cite

  FD factor 81 in salt-cured sturgeon caviar (AEDA by GC-O-MS) — Yang et al. 2025, Food Chemistry: X (Table 1 (Comparison of the FD factors of the aroma compounds in different caviar samples), row '1-Octen-3-ol', column S (salt-cured))Measurement only — the source text is licensed facts-only.
• limonenearomaterpenoidreads as lemon (PubChem)Measured in 92 of 341 ingredients.cite

  0.60 ± 0.03 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) 0.63 ± 0.05 — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Terpenes and hydrocarbons, row 'limonene')
• 3-carenearomaterpenoidMeasured in 20 of 341 ingredients.cite

  0.36 ± 0.28 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) nd — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Terpenes and hydrocarbons, row '3-carene')
• isoamyl alcoholaromaalcoholMeasured in 46 of 341 ingredients.cite

  4.95 ± 6.32 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) nd — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Alcohols, row '3-methylbutan-1-ol')
• nonanalaromaaldehydereads as orange-rose (PubChem)Measured in 62 of 341 ingredients.cite

  FD factor 81 in salt-cured sturgeon caviar (AEDA by GC-O-MS) — Yang et al. 2025, Food Chemistry: X (Table 1 (Comparison of the FD factors of the aroma compounds in different caviar samples), row 'Nonanal', column S (salt-cured))Measurement only — the source text is licensed facts-only.
• 2-HexenalaromaaldehydeMeasured in 33 of 341 ingredients.cite

  1.36 ± 0.76 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) nd — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Aldehydes, row '(E)-hex-2-enal')
• 2,4-heptadienalaromaaldehydeMeasured in 12 of 341 ingredients.cite

  0.75 ± 0.85 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) nd — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Aldehydes, row '(2E,4E)-hepta-2,4-dienal')
• 2-OctenalaromaaldehydeMeasured in 26 of 341 ingredients.cite

  0.97 ± 1.06 ng/g in caviar at 240 days of ripening (t4); raw eggs (t0) nd — Lopez et al. 2020, Molecules (Table 2 (Volatile compounds profile of caviar analysed by MHS-SPME-GC-MS method), Aldehydes, row '(E)-oct-2-enal')
• 3,5-octadien-2-onearomaketoneMeasured in 7 of 341 ingredients.cite

  FD factor 81 in salt-cured sturgeon caviar (AEDA by GC-O-MS) — Yang et al. 2025, Food Chemistry: X (Table 1 (Comparison of the FD factors of the aroma compounds in different caviar samples), row '(E,E)-3,5-Octadien-2-one', column S (salt-cured))Measurement only — the source text is licensed facts-only.
• (Z)-2-penten-1-olaromaalcoholMeasured in 3 of 341 ingredients.cite

  FD factor 27 in salt-cured sturgeon caviar (AEDA by GC-O-MS) — Yang et al. 2025, Food Chemistry: X (Table 1 (Comparison of the FD factors of the aroma compounds in different caviar samples), row '(Z)-2-penten-1-ol', column S (salt-cured))Measurement only — the source text is licensed facts-only.