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Pork
Meat, fish & cheese· meat
What it is
Pork is the meat of the domestic pig, Sus scrofa domesticus.
What it tastes like
On the nose: floral, buttery, fruity, rose. Among its measured molecules: γ-nonalactone, 2,3-butanediol, 1-nonanol, phenol, 6-methyl-5-hepten-2-one.
What goes with it
- Peachboth carry 1-nonanol, floralcite
- Asian pearboth carry acetoin, butterycite
- Dateboth carry 2,3-butanediolcite
Salt and acid
Salt
Salt not measured yet.
Acid
Acid not measured yet.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Pork + Cognac
both carry γ-nonalactone, coconut (4 of 338 carry it)
- Pork + Date
both carry acetoin, buttery (32 of 338 carry it)
- Pork + Coconut
both carry 1-hexanol, fatty fruity (75 of 338 carry it)
Every one of its 12 compounds carries a paper the library can cite.
acetoinaromaketonereads as buttery odor (PubChem)Measured in 16 of 338 ingredients.cite
1486.72 ug/kg in raw pork -- by far the largest single peak in the raw profile, falling to 1.60-184.13 ug/kg once stir-fried — Wang et al. 2023, Foods (Table 2, row 29 'acetoin', 'Raw' column)benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite
6.41 ug/kg in raw pork, rising to 10.56-34.06 ug/kg stir-fried — Wang et al. 2023, Foods (Table 2, row 7 'benzaldehyde', 'Raw' column)2,3-butanediolaromaalcoholreads as sweet taste (PubChem)Measured in 6 of 338 ingredients.cite
133.87 ug/kg in raw pork -- the highest value of any timepoint, falling to 0-50.35 ug/kg once stir-fried — Wang et al. 2023, Foods (Table 2, row 23 '2,3-butanediol', 'Raw' column)1-octanolaromaalcoholreads as fresh orange rose odor (PubChem)Measured in 19 of 338 ingredients.cite
55.27 ug/kg in raw pork -- the HIGHEST value of any timepoint; not detected (0) at any stir-fried timepoint at 220 degrees C — Wang et al. 2023, Foods (Table 2, row 22 '1-octanol', 'Raw' column)phenolaromareads as sweet, tarry odor (PubChem)Measured in 8 of 338 ingredients.cite
7.38 ug/kg in raw pork -- the highest value of any timepoint, falling to 1.22-3.37 ug/kg stir-fried — Wang et al. 2023, Foods (Table 2, row 41 'phenol', 'Raw' column)hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
73.97 ug/kg in raw pork tenderloin, rising to 732.98-1730.12 ug/kg across stir-fried timepoints — Wang et al. 2023, Foods (Table 2, row 1 'hexanal', 'Raw' column)γ-nonalactonearomalactonereads as strong odor reminiscent of coconut (PubChem)Measured in 3 of 338 ingredients.cite
3.70 ug/kg in raw pork -- the highest value of any timepoint, falling to 0.92-1.87 ug/kg stir-fried — Wang et al. 2023, Foods (Table 2, row 36 'gamma-nonanolactone', 'Raw' column)1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite
47.06 ug/kg in raw pork -- the HIGHEST value of any timepoint including all stir-fried columns, which range 12.04-20.55 ug/kg — Wang et al. 2023, Foods (Table 2, row 18 '1-hexanol', 'Raw' column)1-nonanolaromaalcoholreads as floral odor (PubChem)Measured in 6 of 338 ingredients.cite
7.53 ug/kg in raw pork -- the highest value of any timepoint, falling to 1.35-3.51 ug/kg stir-fried — Wang et al. 2023, Foods (Table 2, row 25 '1-nonanol', 'Raw' column)6-methyl-5-hepten-2-onearomaketonereads as fruity taste (PubChem)Measured in 15 of 338 ingredients.cite
19.53 ug/kg in raw pork -- the highest value of any timepoint, falling to 1.49-5.10 ug/kg stir-fried — Wang et al. 2023, Foods (Table 2, row 30, 'Raw' column)1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite
42.97 ug/kg in raw pork, rising to 88.15-191.93 ug/kg stir-fried — Wang et al. 2023, Foods (Table 2, row 19 '1-octen-3-ol', 'Raw' column)nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
31.40 ug/kg in raw pork, rising to 257.84-519.87 ug/kg stir-fried — Wang et al. 2023, Foods (Table 2, row 4 'nonanal', 'Raw' column)
Sources
- Wang et al. 2023, Foods