the library

Roasted beef

Meat, fish & cheese· meat

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, fruity, orange-rose. Among its measured molecules: 2,3-octanedione, 2,5-dimethylpyrazine, acetoin, 2-amylfuran, hexanoic acid.

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

• acetoinaromaketonereads as buttery (PubChem)Measured in 18 of 341 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 57 of 341 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)
• octanalaromaaldehydereads as fruity (PubChem)Measured in 40 of 341 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 (PubChem)Measured in 87 of 341 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 34 of 341 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 25 of 341 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 341 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 38 of 341 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 24 of 341 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 341 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 (PubChem)Measured in 62 of 341 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)