the library

Roasted chicken

Meat, fish & cheese· meat

Every one of its 9 compounds carries a paper the library can cite.

• methanethiolaromasulfur compoundMeasured in 10 of 338 ingredients.cite

  Concentration 310.45 ug/kg (T-P), 227.90 ug/kg (T-R), 490.25 ug/kg (T-T); OAV 1,548/1,143/2,425 against a threshold of 0.2 ug/kg -- among the highest OAVs in the whole table. Named in the abstract as a key compound of the breast and thighs of roasted chicken. — Nie et al. 2024, Food Chemistry: X (Table 2, row 1 'methanethiol')Measurement only — the source text is licensed facts-only.
• hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite

  Concentration 198.14 ug/kg (T-P), 5227.44 ug/kg (T-R), 8662.19 ug/kg (T-T); OAV 40/1,046/1,724 against a threshold of 5 ug/kg. The paper's abstract names hexanal (with (E,E)-2,4-decadienal) as the most abundant aldehyde identified in roasted chicken. — Nie et al. 2024, Food Chemistry: X (Table 2, row 2 'hexanal')Measurement only — the source text is licensed facts-only.
• 1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite

  Not detected T-P; 699.37 ug/kg (T-R), 1286.87 ug/kg (T-T); OAV 465/858 against a threshold of 1.5 ug/kg. Named in the abstract as one of the key compounds of the breast and thighs of roasted chicken. — Nie et al. 2024, Food Chemistry: X (Table 2, row 9 '1-octen-3-ol')Measurement only — the source text is licensed facts-only.
• dimethyl trisulfidearomasulfur compoundMeasured in 12 of 338 ingredients.cite

  Not detected T-P or T-T; 167.50 ug/kg (T-R); OAV 1,672 against a threshold of 0.1 ug/kg. Named in the abstract as a key compound of the breast and thighs of roasted chicken. — Nie et al. 2024, Food Chemistry: X (Table 2, row 7 'dimethyl trisulfide')Measurement only — the source text is licensed facts-only.
• 3-ethyl-2,5-dimethylpyrazinearomapyrazineMeasured in 6 of 338 ingredients.cite

  Concentration 152.89 ug/kg (T-P); not detected T-R or T-T; OAV 18 against a threshold of 8.6 ug/kg. Named in the abstract as having 'the most significant effect on roasted chicken odor, especially in the skin'. — Nie et al. 2024, Food Chemistry: X (Table 2, row 11 '3-ethyl-2,5-dimethylpyrazine')Measurement only — the source text is licensed facts-only.
• 2,3-dimethyl-5-ethylpyrazinearomapyrazineMeasured in 1 of 338 ingredients.cite

  Concentration 4.97 ug/kg (T-P), not detected T-R, 8.63 ug/kg (T-T); OAV 1,610/2,781 against a threshold of 0.0031 ug/kg -- among the highest OAVs in the whole table given the very low threshold. Named in the abstract as having 'the most significant effect on roasted chicken odor, especially in the skin'. — Nie et al. 2024, Food Chemistry: X (Table 2, row 23 '2,3-dimethyl-5-ethylpyrazine')Measurement only — the source text is licensed facts-only.
• 2,5-dimethylpyrazinearomapyrazineMeasured in 10 of 338 ingredients.cite

  Concentration 102.99 ug/kg (T-P), not detected T-R, 38.19 ug/kg (T-T); OAV 58/22 against a threshold of 1.75 ug/kg. Highlighted in the paper's own highlights as significantly affecting the roasty aroma. — Nie et al. 2024, Food Chemistry: X (Table 2, row 5 '2,5-dimethylpyrazine')Measurement only — the source text is licensed facts-only.
• 4-hydroxy-5-methyl-3(2H)-furanonearomaMeasured in 2 of 338 ingredients.cite

  Concentration 85.49 ug/kg (T-P), 116.09 ug/kg (T-R), 221.92 ug/kg (T-T); OAV 9/13/25 against a threshold of 9 ug/kg. Named in the abstract as having 'the most significant effect on roasted chicken odor, especially in the skin'. — Nie et al. 2024, Food Chemistry: X (Table 2, row 22 '4-hydroxy-5-methyl-3(2H)-furanone')Measurement only — the source text is licensed facts-only.
• 2,4-decadienalaromaaldehydeMeasured in 12 of 338 ingredients.cite

  Not detected T-P or T-R; 47.33 ug/kg (T-T); OAV 1,766 against a threshold of 0.027 ug/kg. Named in the abstract, with hexanal, as the most abundant aldehyde identified in roasted chicken. — Nie et al. 2024, Food Chemistry: X (Table 2, row 17 '(E,E)-2,4-decadienal')Measurement only — the source text is licensed facts-only.