the library

Roasted lamb

Meat, fish & cheese· meat

What it is

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

What it tastes like

On the nose: apple, fatty, fruity, orange-rose. Among its measured molecules: 2,3-pentanedione, 2,6-dimethylpyrazine, pentanal, 2-Nonenal, 3-methylbutanal.

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

• octanalaromaaldehydereads as fruity (PubChem)Measured in 40 of 341 ingredients.cite

  an independent second roasted-lamb source (kebabs): 370.55 +/- 54.22 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row 'Octanal')Measurement only — the source text is licensed facts-only.
• hexanalaromaaldehydereads as sharp, aldehyde (PubChem)Measured in 87 of 341 ingredients.cite

  an independent second roasted-lamb source (kebabs): 4318.41 +/- 222.38 ng/g, closely matching PMC8535600's postrigor value — Xie et al. 2026, Food Chemistry: X (Table 4, row 'Hexanal')Measurement only — the source text is licensed facts-only.
• 2,6-dimethylpyrazinearomapyrazineMeasured in 7 of 341 ingredients.cite

  11.07 +/- 0.45 ng/g PRERIGOR (OAV 0.03); NOT DETECTED (0) postrigor -- the one compound in the table's key-odorant list that reverses direction from the majority — Liu et al. 2021, Foods (Table 3, row '2,6-Dimethylpyrazine')
• pentanalaromaaldehydereads as it has sharp, penetrating flavor (PubChem)Measured in 15 of 341 ingredients.cite

  an independent second roasted-lamb source (kebabs): 706.58 +/- 57.67 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row 'Pentanal')Measurement only — the source text is licensed facts-only.
• heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 34 of 341 ingredients.cite

  an independent second roasted-lamb source (kebabs): 591.27 +/- 46.52 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row 'Heptanal')Measurement only — the source text is licensed facts-only.
• 3-methylbutanalaromaaldehydereads as apple (PubChem)Measured in 23 of 341 ingredients.cite

  an independent second roasted-lamb source (kebabs): 4.86 +/- 0.68 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row '3-methylbutanal')Measurement only — the source text is licensed facts-only.
• 2,3-pentanedionearomaketonereads as somewhat sweet similar to quinone buttery diacytl, fermented dairy and creamy, popcorn buttery (PubChem)Measured in 6 of 341 ingredients.cite

  208.95 +/- 11.61 ng/g, OAV 10.45, contribution rate 0.32%; significantly higher than prerigor's 115.22 ng/g (p < 0.05) — Liu et al. 2021, Foods (Table 3, row '2,3-Pentanedione', 'Post-Rigor' column)
• 1-octen-3-olaromaalcoholMeasured in 38 of 341 ingredients.cite

  an independent second roasted-lamb source (kebabs): 432.75 +/- 11.95 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row '1-octen-3-ol')Measurement only — the source text is licensed facts-only.
• 2-amylfuranaromafuranMeasured in 24 of 341 ingredients.cite

  an independent second roasted-lamb source (kebabs): 113.62 +/- 6.64 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row '2-pentylfuran')Measurement only — the source text is licensed facts-only.
• nonanalaromaaldehydereads as orange-rose (PubChem)Measured in 62 of 341 ingredients.cite

  an independent second roasted-lamb source (kebabs): 1061.67 +/- 84.27 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row 'Nonanal')Measurement only — the source text is licensed facts-only.
• 2-NonenalaromaaldehydeMeasured in 22 of 341 ingredients.cite

  1.80 +/- 0.01 ng/g, OAV 22.58, contribution rate 0.70%; significantly higher than prerigor's 1.59 ng/g (p < 0.05) — Liu et al. 2021, Foods (Table 3, row '(E)-2-Nonenal', 'Post-Rigor' column)