the library

Chicken

Meat, fish & cheese· meat

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

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

  0.46 (HH3, significantly higher than WRMD2, P<0.05), 0.33 (WRMD1), 0.16 (WRMD2); aroma description: lemon, citrus, soap, orange peel, fat, waxy, fatty, aldehydic, green — Shin et al. 2024, Poultry Science (Table 4, Aldehydes block, row 'Octanal')Measurement only — the source text is licensed facts-only.
• 1-octanolaromaalcoholreads as fresh orange rose odor (PubChem)Measured in 19 of 338 ingredients.cite

  2.56 (HH3), 0.22 (WRMD1), 0.14 (WRMD2) -- no significant difference reported despite the roughly tenfold spread, driven by high variance in HH3; aroma description: burnt, orange, rose, waxy, chemical, metal, aldehydic, mushroom, green — Shin et al. 2024, Poultry Science (Table 4, Alcohols block, row '1-Octanol')Measurement only — the source text is licensed facts-only.
• palmitic acidacidreads as slight characteristic taste (PubChem)Measured in 11 of 338 ingredients.cite

  0.89 (HH3), 0.36 (WRMD1), 0.23 (WRMD2); aroma description: fatty, slightly waxy — Shin et al. 2024, Poultry Science (Table 4, Acids block, row 'n-Hexadecanoic acid')Measurement only — the source text is licensed facts-only.
• methyl salicylatearomaesterreads as liquid having the characteristic odor of wintergreen (PubChem)Measured in 11 of 338 ingredients.cite

  3.28 (HH3), 3.02 (WRMD1), 3.58 (WRMD2) -- no significant difference reported, and the single highest-value ester in the table for all three breeds; aroma description: mint, wintergreen, peppermint — Shin et al. 2024, Poultry Science (Table 4, Esters block, row 'Methyl salicylate')Measurement only — the source text is licensed facts-only.
• L-alaninetasteacidreads as sweet taste (PubChem)Measured in 3 of 338 ingredients.cite

  10.21 mg/100g (HH3), 12.46 mg/100g (WRMD1), 22.43 mg/100g (WRMD2, significantly higher than the other two, P<0.05); the paper's own text classifies alanine, with threonine and serine, as a sweet-tasting amino acid that interacts synergistically with IMP to increase sweetness — Shin et al. 2024, Poultry Science (Table 2, row 'Alanine')Measurement only — the source text is licensed facts-only.
• L-aspartic acidtasteacidreads as sour (PubChem)Measured in 9 of 338 ingredients.cite

  2.81 mg/100g (HH3), 4.01 mg/100g (WRMD1), 7.79 mg/100g (WRMD2, significantly higher than the other two, P<0.05); the paper's own text classifies aspartic acid as an umami amino acid with an MSG-like taste when present with sodium salt — Shin et al. 2024, Poultry Science (Table 2 (free amino acid contents, mg/100g), row 'Aspartic acid')Measurement only — the source text is licensed facts-only.
• adenosine monophosphatetastenitrogen compoundMeasured in 2 of 338 ingredients.cite

  6.53 mg/100g (HH3), 7.81 mg/100g (WRMD1, significantly higher than the other two breeds, P<0.05), 6.62 mg/100g (WRMD2) -- the paper states this level is too low for AMP's own sweet taste to register, and reads its contribution as synergistic enhancement of IMP's umami taste rather than independent sweetness — Shin et al. 2024, Poultry Science (Table 1, row 'AMP')Measurement only — the source text is licensed facts-only.
• 2-ethylhexanolaromaalcoholreads as sweet, fatty-floral taste with fruital note (PubChem)Measured in 9 of 338 ingredients.cite

  0.53 (HH3), 0.69 (WRMD1), 0.55 (WRMD2) -- the most breed-stable of the shipped VOCs, no significant difference reported; aroma description: citrus, fresh, floral, oily, sweet, fatty, fruity — Shin et al. 2024, Poultry Science (Table 4, Alcohols block, row '1-Hexanol, 2-ethyl-')Measurement only — the source text is licensed facts-only.
• 1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite

  3.30 (HH3, significantly higher than WRMD2, P<0.05), 2.37 (WRMD1), 1.12 (WRMD2); the paper's own aroma-description column (sourced from Flavornet/FlavorDB/FooDB) describes it as raw, fishy, oily, earthy, fungal, chicken, mushroom, green — Shin et al. 2024, Poultry Science (Table 4 (volatile organic compounds, A.U. x10^6), Alcohols block, row '1-Octen-3-ol')Measurement only — the source text is licensed facts-only.
• nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite

  1.13 (HH3, significantly higher than WRMD2, P<0.05), 0.98 (WRMD1), 0.50 (WRMD2); aroma description: citrus, lime, orange peel, rose, fat, green, fishy, waxy, fresh, fatty, peely, aldehydic, orris, grapefruit — Shin et al. 2024, Poultry Science (Table 4, Aldehydes block, row 'Nonanal')Measurement only — the source text is licensed facts-only.
• hypoxanthinetastenitrogen compoundMeasured in 1 of 338 ingredients.cite

  15.25 mg/100g (HH3, significantly higher than WRMD2, P<0.05), 12.70 mg/100g (WRMD1), 12.21 mg/100g (WRMD2) -- a degraded product of IMP that the paper describes, citing Feng et al. 2016, as bitter-tasting — Shin et al. 2024, Poultry Science (Table 1, row 'Hypoxanthine')Measurement only — the source text is licensed facts-only.
• Inosine 5'-monophosphatetastenitrogen compoundMeasured in 1 of 338 ingredients.cite

  the dominant nucleotide-related taste compound in raw chicken breast across all three breeds: 207.97 mg/100g (HH3), 260.54 mg/100g (WRMD1, the highest, P<0.05 vs HH3), 229.89 mg/100g (WRMD2); the paper's text identifies IMP as imparting an intense umami/savory taste, stronger than MSG, and as synergistic with AMP — Shin et al. 2024, Poultry Science (Table 1 (nucleotide-related compounds, mg/100 g), row 'IMP')Measurement only — the source text is licensed facts-only.