the library

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.

Every one of its 12 compounds carries a paper the library can cite.

• acetoinaromaketonereads as buttery (PubChem)Measured in 18 of 341 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 57 of 341 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 341 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 (PubChem)Measured in 20 of 341 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 (PubChem)Measured in 9 of 341 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 (PubChem)Measured in 87 of 341 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 reminiscent of coconut (PubChem)Measured in 4 of 341 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 50 of 341 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 (PubChem)Measured in 6 of 341 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 16 of 341 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 38 of 341 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 (PubChem)Measured in 62 of 341 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)