the library

Roasted scallop

Meat, fish & cheese· seafood

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

• acetonearomaketonereads as fruity odor (PubChem)Measured in 17 of 338 ingredients.cite

  peak volume 3,339.89 +/- 658.00 a.u., down from 4,966.29 a.u. raw — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 22 'Acetone', 'Roasted' column)
• benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite

  monomer-ion peak volume 1,050.69 +/- 125.63 a.u., close to the raw value of 1,241.38 a.u. — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 16 'Benzaldehyde (M)', 'Roasted' column)
• butanalaromaaldehydereads as characteristic, pungent, aldehyde odor (PubChem)Measured in 7 of 338 ingredients.cite

  peak volume 608.64 +/- 159.10 a.u., down from 1,684.24 a.u. raw — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 3 'Butanal', 'Roasted' column)
• caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 ingredients.cite

  monomer-ion peak volume 1,591.63 +/- 220.91 a.u., close to the raw value of 1560.84 a.u. — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 1 'Octanal (M)', 'Roasted' column)
• propanalaromaaldehydereads as characteristic odor similar to acetaldehyde (PubChem)Measured in 11 of 338 ingredients.cite

  peak volume 2,617.10 +/- 83.29 a.u., down from 4,461.92 a.u. raw — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 10 'Propanal', 'Roasted' column)
• hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite

  peak volume 583.14 +/- 176.96 a.u. -- LOWER than the raw value of 969.34 a.u., unlike boiled/fried/microwaved which all rise above raw — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 6 'Hexanal', 'Roasted' column)
• furfuryl alcoholaromaalcoholreads as bitter (PubChem)Measured in 16 of 338 ingredients.cite

  peak volume 559.21 +/- 59.22 a.u. -- less than a third of the raw value (2,126.07 a.u.) — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 29 '2-Furanmethanol', 'Roasted' column)
• heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 33 of 338 ingredients.cite

  monomer-ion peak volume 1,637.35 +/- 79.79 a.u., close to the raw value of 1,810.60 a.u. — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 4 'Heptanal (M)', 'Roasted' column)
• 3-methylbutanalaromaaldehydereads as apple-like odor (PubChem)Measured in 22 of 338 ingredients.cite

  monomer-ion peak volume 2,581.91 +/- 232.83 a.u. -- roughly double the raw value of 1,293.70 a.u., and close to the fried treatment's 2,598.72 a.u. — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 14 '3-Methylbutanal (M)', 'Roasted' column)
• 1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite

  monomer-ion peak volume 422.15 +/- 146.50 a.u. -- the highest of any of the five treatments for this ion form — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 27 '1-Octen-3-ol (M)', 'Roasted' column)
• 5-methyl-2-furanmethanolaromafuranMeasured in 3 of 338 ingredients.cite

  dimer-ion peak volume 281.24 +/- 73.18 a.u., up from 125.71 a.u. raw — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 32 '5-Methyl-2-furanmethanol (D)', 'Roasted' column)