Flavor← the wheel
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. Among its measured molecules: 2,6-dimethylpyrazine, 2,4-decadienal, 1-octanol, 2-Nonenal, 2-amylfuran.
What goes with it
- Duckboth carry heptanal, fattycite
- Roasted lambboth carry heptanal, fattycite
- Stir-fried porkboth carry heptanal, fattycite
Salt and acid
Salt
Salt not measured yet.
Acid
Acid not measured yet.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Grilled beef + Roasted lamb
both carry heptanal, fatty (55 of 338 carry it)
- Grilled beef + Cane sugar
both carry benzaldehyde (99 of 338 carry it)
- Grilled beef + Duck
both carry heptanal, fatty (55 of 338 carry it)
Every one of its 10 compounds carries a paper the library can cite.
benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 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)caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 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 odor (PubChem)Measured in 19 of 338 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 odor (PubChem)Measured in 85 of 338 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 6 of 338 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 33 of 338 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 23 of 338 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 odor (PubChem)Measured in 59 of 338 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 20 of 338 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 338 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)
Sources
- Morsli et al. 2025, Foods