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Roasted duck
Meat, fish & cheese· meat
What it is
Roasted duck is duck cooked whole by dry heat in an oven, its skin rendering and browning as it cooks.
What it tastes like
On the nose: fatty, citrus, orange-rose. Among its measured molecules: 2,4-decadienal, 2-Nonenal, phenylacetaldehyde, 2-Octenal, heptanal.
What goes with it
- Duck fatboth carry heptanal, fattycite
- Duckboth carry heptanal, fattycite
- Jalapeñoboth carry decanal, citruscite
Salt and acid
Salt
Salt not measured yet.
Acid
Acid not measured yet.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Roasted duck + Jalapeño
both carry decanal, citrus (57 of 338 carry it)
- Roasted duck + Duck
both carry heptanal, fatty (55 of 338 carry it)
- Roasted duck + Grilled beef
both carry heptanal, fatty (55 of 338 carry it)
Every one of its 9 compounds carries a paper the library can cite.
caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 ingredients.cite
163.09 +/- 24.03 ng/g — Hu et al. 2025, Food Chemistry: X (Table 1, Aldehyde row 3 'Octanal', '15% Maltose solution' column)Measurement only — the source text is licensed facts-only.phenylacetaldehydearomaaldehydeMeasured in 21 of 338 ingredients.cite
71.09 +/- 23.68 ng/g, against an air threshold of 0.00072 ug/L, one of the lowest thresholds in the table — Hu et al. 2025, Food Chemistry: X (Table 1, Aldehyde row 5 '2-Phenylacetaldehyde', '15% Maltose solution' column)Measurement only — the source text is licensed facts-only.hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
343.93 +/- 46.46 ng/g — Hu et al. 2025, Food Chemistry: X (Table 1, Aldehyde row 1 'Hexanal', '15% Maltose solution' column)Measurement only — the source text is licensed facts-only.heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 33 of 338 ingredients.cite
88 +/- 11.34 ng/g — Hu et al. 2025, Food Chemistry: X (Table 1, Aldehyde row 2 'Heptanal', '15% Maltose solution' column)Measurement only — the source text is licensed facts-only.decanalaromaaldehydereads as citrus odor (PubChem)Measured in 36 of 338 ingredients.cite
6.89 +/- 2.85 ng/g — Hu et al. 2025, Food Chemistry: X (Table 1, Aldehyde row 9 'Decanal', '15% Maltose solution' column)Measurement only — the source text is licensed facts-only.nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
369.32 +/- 67.83 ng/g -- the largest identified aldehyde peak under the traditional maltose glaze — Hu et al. 2025, Food Chemistry: X (Table 1, Aldehyde row 7 'Nonanal', '15% Maltose solution' column)Measurement only — the source text is licensed facts-only.2-OctenalaromaaldehydeMeasured in 23 of 338 ingredients.cite
31.93 +/- 3.84 ng/g — Hu et al. 2025, Food Chemistry: X (Table 1, Aldehyde row 6 '(E)-2-Octenal', '15% Maltose solution' column)Measurement only — the source text is licensed facts-only.2-NonenalaromaaldehydeMeasured in 20 of 338 ingredients.cite
11.48 +/- 5.39 ng/g — Hu et al. 2025, Food Chemistry: X (Table 1, Aldehyde row 8 '(E)-2-Nonenal', '15% Maltose solution' column)Measurement only — the source text is licensed facts-only.2,4-decadienalaromaaldehydeMeasured in 12 of 338 ingredients.cite
12.45 +/- 1.44 ng/g — Hu et al. 2025, Food Chemistry: X (Table 1, Aldehyde row 13 '2,4-Decadienal', '15% Maltose solution' column)Measurement only — the source text is licensed facts-only.
Sources
- Hu et al. 2025, Food Chemistry: X(facts-only licence)