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Duck

Meat, fish & cheese· meat

Duck

What it is

Duck is the meat of domesticated waterfowl, most commonly the Pekin duck, Anas platyrhynchos domesticus.

What it tastes like

On the nose: fatty, orange-rose. Among its measured molecules: 2,4-decadienal, pentanal, 2-Nonenal, 2-amylfuran, 2-Octenal.

What goes with it

167 more go with it. See them all in the full library →

Salt and acid

Salt

Salt not measured yet.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

Every one of its 11 compounds carries a paper the library can cite.

  • benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite
    0.79% (SG) vs 1.5% (FG); descriptor 'Almond' — Weng et al. 2022, Foods (Table 5, row 'Benzaldehyde')
  • caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 ingredients.cite
    7.03% (SG, significantly higher, P<0.05) vs 4.39% (FG); descriptor 'Fruity, sour' — Weng et al. 2022, Foods (Table 5, row 'Octanal')
  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    39.29% (SG, Liancheng White) and 40.57% (FG, Cherry Valley) of total volatile contribution -- the single largest compound in raw duck breast in both breeds, no significant breed difference; the paper's own descriptor column reads 'Green, grass' — Weng et al. 2022, Foods (Table 5 (contribution rates of volatile compounds, %), row 'Hexanal')
  • pentanalaromaaldehydereads as it has sharp, penetrating flavor (PubChem)Measured in 15 of 338 ingredients.cite
    1.59% (SG) vs 1.46% (FG); descriptor 'Pungent' — Weng et al. 2022, Foods (Table 5, row 'Pentanal')
  • heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 33 of 338 ingredients.cite
    3.64% (SG) vs 3.11% (FG); descriptor 'Cheesy, fatty' — Weng et al. 2022, Foods (Table 5, row 'Heptanal')
  • 1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite
    0.45% (SG) vs 5.77% (FG, significantly higher, P<0.05, roughly 13-fold) -- the compound the paper's own abstract names directly: 'FG meat had a mushroom note resulting from higher octenol'. Identified as 1-octen-3-ol on the strength of that mushroom descriptor, the textbook character of this compound — Weng et al. 2022, Foods (Table 5, first row labelled 'Octenol', descriptor 'Mushroom')
  • 2-amylfuranaromafuranMeasured in 23 of 338 ingredients.cite
    4.21% (SG) vs 4.18% (FG), essentially breed-independent; descriptor 'Metallic, green, earthy, beany' — Weng et al. 2022, Foods (Table 5, row 'Furan, 2-pentyl-')
  • nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
    12.65% (SG, significantly higher, P<0.05) vs 8.81% (FG); descriptor 'Green, stale'. The paper attributes the SG-vs-FG difference to lower carnitine content in SG meat promoting lipid deposition that yields more nonanal and octanal — Weng et al. 2022, Foods (Table 5, row 'Nonanal')
  • 2-OctenalaromaaldehydeMeasured in 23 of 338 ingredients.cite
    2.51% (SG, significantly higher, P<0.05) vs 1.29% (FG); descriptor 'Fatty' — Weng et al. 2022, Foods (Table 5, row 'Octenal')
  • 2-NonenalaromaaldehydeMeasured in 20 of 338 ingredients.cite
    0.65% (SG) vs 0.39% (FG); descriptor 'Fishy, tallow' — Weng et al. 2022, Foods (Table 5, row 'Nonenal')
  • 2,4-decadienalaromaaldehydeMeasured in 12 of 338 ingredients.cite
    0.57% (SG) vs 0.26% (FG); descriptor 'Fatty, meat' -- one of the few compounds in this table the paper's own descriptor column ties directly to a meaty rather than fatty-generic note — Weng et al. 2022, Foods (Table 5, row 'Decadienal')

Sources

  • Weng et al. 2022, Foods
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