the library

Grilled beef

Meat, fish & cheese· meat

What it is

Grilled beef is beef cooked directly over an open flame or hot metal grate, developing a browned, charred surface.

What it tastes like

On the nose: rose, fatty, fruity. Among its measured molecules: 2,6-dimethylpyrazine, 2,4-decadienal, 1-octanol, 2-Nonenal, 2-amylfuran.

Every one of its 10 compounds carries a paper the library can cite.

• benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 57 of 341 ingredients.cite

  0.50% of total peak area at 77 degrees C, up from 0.21% raw (p < 0.01) — Morsli et al. 2025, Foods (Table 1, row 'Benzaldehyde', 'G77' column)
• octanalaromaaldehydereads as fruity (PubChem)Measured in 40 of 341 ingredients.cite

  3.29% of total peak area at 77 degrees C, up from 0.57% raw (p < 0.01) — Morsli et al. 2025, Foods (Table 1, row 'Octanal', 'G77' column)
• 1-octanolaromaalcoholreads as fresh orange rose (PubChem)Measured in 20 of 341 ingredients.cite

  1.09% of total peak area at 77 degrees C, up from 0.26% raw (p < 0.01) — Morsli et al. 2025, Foods (Table 1, row '1-Octanol', 'G77' column)
• hexanalaromaaldehydereads as sharp, aldehyde (PubChem)Measured in 87 of 341 ingredients.cite

  4.06% of total ion-chromatogram peak area at 77 degrees C internal (well-done), up from 1.12% raw (p < 0.01) — Morsli et al. 2025, Foods (Table 1, row 'Hexanal', 'G77' column)
• 2,6-dimethylpyrazinearomapyrazineMeasured in 7 of 341 ingredients.cite

  0.02% of total peak area at 77 degrees C -- exactly 0.00% raw and at every doneness point through medium-rare (55-71 degrees C); rises further to 0.07% at very-well-done (85 degrees C) (p < 0.01) — Morsli et al. 2025, Foods (Table 1, row '2,6-Dimethylpyrazine', 'G77' column)
• heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 34 of 341 ingredients.cite

  5.94% of total peak area at 77 degrees C, up from 1.21% raw (p < 0.01) — Morsli et al. 2025, Foods (Table 1, row 'Heptanal', 'G77' column)
• 2-amylfuranaromafuranMeasured in 24 of 341 ingredients.cite

  1.19% of total peak area at 77 degrees C, up from 0.28% raw (p < 0.01) — Morsli et al. 2025, Foods (Table 1, row '2-Pentylfuran', 'G77' column)
• nonanalaromaaldehydereads as orange-rose (PubChem)Measured in 62 of 341 ingredients.cite

  12.07% of total peak area at 77 degrees C -- the largest single share of the grilled profile -- up from 5.95% raw (p < 0.01) — Morsli et al. 2025, Foods (Table 1, row 'Nonanal', 'G77' column)
• 2-NonenalaromaaldehydeMeasured in 22 of 341 ingredients.cite

  0.76% of total peak area at 77 degrees C; not detected (0.00%) raw (p < 0.01) — Morsli et al. 2025, Foods (Table 1, row '(E)-2-Nonenal', 'G77' column)
• 2,4-decadienalaromaaldehydeMeasured in 12 of 341 ingredients.cite

  0.36% of total peak area at 77 degrees C; not detected (0.00%) raw (p < 0.01) — Morsli et al. 2025, Foods (Table 1, row '(E,E)-2,4-Decadienal', 'G77' column)