the library

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, 2-butanone, 3-methylbutanal, 2-amylfuran, hexanal.

Every one of its 5 compounds carries a paper the library can cite.

• hexanalaromaaldehydereads as sharp, aldehyde (PubChem)Measured in 87 of 341 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)
• 2-butanonearomaketonereads as sweet, pungent (PubChem)Measured in 9 of 341 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 341 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 (PubChem)Measured in 23 of 341 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 24 of 341 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)