Egg

Meat, fish & cheese· egg

What it is

Egg is the reproductive cell casing laid by hens, Gallus gallus domesticus, made of a shell, white and yolk.

What it tastes like

On the nose: apple. Among its measured molecules: n-heptane, butanone, 3-methylbutanal, 2-amylfuran, hexanal.

What goes with it

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 5 compounds carries a paper the library can cite.

hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
named as one of five compounds the flavour of boiled (100 degrees C heated) egg yolk 'mainly derived' from; the paper's conclusion adds that most of the five were oxygen-containing compounds mainly formed by lipid oxidation — Zhou et al. 2024, Foods (Abstract, and repeated in Section 4 Conclusions)
butanonearomaketonereads as sweet, pleasant, pungent (PubChem)Measured in 8 of 338 ingredients.cite
named as one of five compounds the flavour of boiled (100 degrees C heated) egg yolk 'mainly derived' from — Zhou et al. 2024, Foods (Abstract, and repeated in Section 4 Conclusions)
n-heptanearomaacidMeasured in 1 of 338 ingredients.cite
named as one of five compounds the flavour of boiled (100 degrees C heated) egg yolk 'mainly derived' from — Zhou et al. 2024, Foods (Abstract, and repeated in Section 4 Conclusions)
3-methylbutanalaromaaldehydereads as apple-like odor (PubChem)Measured in 22 of 338 ingredients.cite
named as one of five compounds the flavour of boiled (100 degrees C heated) egg yolk 'mainly derived' from — Zhou et al. 2024, Foods (Abstract, and repeated in Section 4 Conclusions)
2-amylfuranaromafuranMeasured in 23 of 338 ingredients.cite
named as one of five compounds the flavour of boiled (100 degrees C heated) egg yolk 'mainly derived' from — Zhou et al. 2024, Foods (Abstract, and repeated in Section 4 Conclusions)

Sources