Flavor← the wheel

the library

Roasted beef

Meat, fish & cheese· meat

Roasted beef

What it is

Roasted beef is beef cooked whole or in large cuts by dry, indirect heat in an oven, browning its surface.

What it tastes like

On the nose: buttery, fatty, orange-rose. Among its measured molecules: 2,3-octanedione, 2,5-dimethylpyrazine, acetoin, 2-amylfuran, hexanoic acid.

What goes with it

182 more go with it. See them all in the full library →

Salt and acid

Salt

Salt not measured yet.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

Every one of its 11 compounds carries a paper the library can cite.

  • acetoinaromaketonereads as buttery odor (PubChem)Measured in 16 of 338 ingredients.cite
    111.63 +/- 12.28 ug/kg after 18 minutes -- the highest value of any roasting timepoint, up from 38.21 ug/kg at 0 minutes — Wang et al. 2022, Frontiers in Nutrition (Table 2, row 'Acetoin', '18 min' column)
  • benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite
    24.28 +/- 2.57 ug/kg after 18 minutes -- the highest value of any roasting timepoint -- not detected at 0 minutes — Wang et al. 2022, Frontiers in Nutrition (Table 2, row 'Benzaldehyde', '18 min' column)
  • caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 ingredients.cite
    22.83 +/- 3.12 ug/kg after 18 minutes, up from 8.64 ug/kg at 0 minutes — Wang et al. 2022, Frontiers in Nutrition (Table 2, row 'Octanal', '18 min' column)
  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    196.56 +/- 14.42 ug/kg after 18 minutes of oven roasting at 250 degrees C, up from 122.67 ug/kg at 0 minutes; peaked at 811.42 ug/kg at 6 minutes and declined thereafter — Wang et al. 2022, Frontiers in Nutrition (Table 2, row 'Hexanal', '18 min' column)
  • heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 33 of 338 ingredients.cite
    17.22 +/- 1.84 ug/kg after 18 minutes; not detected at 0 minutes — Wang et al. 2022, Frontiers in Nutrition (Table 2, row 'Heptanal', '18 min' column)
  • hexanoic acidaromaacidMeasured in 24 of 338 ingredients.cite
    3.41 +/- 0.16 ug/kg after 18 minutes, down from 46.94 ug/kg at 0 minutes — Wang et al. 2022, Frontiers in Nutrition (Table 2, row 'Hexanoic acid', '18 min' column)
  • 2,3-octanedionearomaketoneMeasured in 1 of 338 ingredients.cite
    46.42 +/- 16.21 ug/kg after 18 minutes; not detected at 0 minutes, peaked at 575.59 ug/kg at 6 minutes — Wang et al. 2022, Frontiers in Nutrition (Table 2, row '2,3-Octanedione', '18 min' column)
  • 1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite
    21.21 +/- 7.66 ug/kg after 18 minutes, down from 313.89 ug/kg at 0 minutes -- the largest decline of any compound in the table across the roasting series — Wang et al. 2022, Frontiers in Nutrition (Table 2, row '1-Octen-3-ol', '18 min' column)
  • 2-amylfuranaromafuranMeasured in 23 of 338 ingredients.cite
    8.20 +/- 4.26 ug/kg after 18 minutes, up from 32.27 ug/kg at 0 minutes then declining -- peaked at 40.29 ug/kg at 6 minutes — Wang et al. 2022, Frontiers in Nutrition (Table 2, row '2-Pentylfuran', '18 min' column)
  • 2,5-dimethylpyrazinearomapyrazineMeasured in 10 of 338 ingredients.cite
    4.17 +/- 0.23 ug/kg after 18 minutes; not detected at any timepoint before 15 minutes — Wang et al. 2022, Frontiers in Nutrition (Table 2, row '2,5-Dimethylpyrazine', '18 min' column)
  • nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
    81.84 +/- 0.75 ug/kg after 18 minutes, up from 44.84 ug/kg at 0 minutes — Wang et al. 2022, Frontiers in Nutrition (Table 2, row 'nonanal', '18 min' column)

Sources

  • Wang et al. 2022, Frontiers in Nutrition
read it with something