the library

Scallop

Meat, fish & cheese· seafood

Every one of its 12 compounds carries a paper the library can cite.

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

  peak volume 4,966.29 +/- 728.31 a.u., among the largest peaks in the raw profile — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 22 'Acetone', 'Raw' column)
• benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite

  monomer-ion peak volume 1,241.38 +/- 131.71 a.u. raw — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 16 'Benzaldehyde (M)', 'Raw' column)
• butanalaromaaldehydereads as characteristic, pungent, aldehyde odor (PubChem)Measured in 7 of 338 ingredients.cite

  peak volume 1,684.24 +/- 337.55 a.u. raw, declining once cooked (483.23-835.52 a.u.) — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 3 'Butanal', 'Raw' column)
• caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 ingredients.cite

  monomer-ion peak volume 1560.84 +/- 189.75 a.u. raw, rising to 2,338.03 a.u. fried (the largest cooked value) — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 1 'Octanal (M)', 'Raw' column)
• propanalaromaaldehydereads as characteristic odor similar to acetaldehyde (PubChem)Measured in 11 of 338 ingredients.cite

  peak volume 4,461.92 +/- 605.51 a.u. -- the single largest peak in the raw scallop profile, declining to 2,330.30-2,920.20 a.u. across all four cooking methods — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 10 'Propanal', 'Raw' column)
• hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite

  peak volume 969.34 +/- 79.94 a.u. raw, rising to 1,719.31-2,131.80 a.u. boiled/fried/microwaved but LOWER when roasted (583.14 a.u.) — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 6 'Hexanal', 'Raw' column)
• isobutyraldehydearomaaldehydereads as fruity taste (PubChem)Measured in 6 of 338 ingredients.cite

  peak volume 1,292.00 +/- 200.15 a.u. raw, declining once cooked (380.77-878.90 a.u.) — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 9 '2-Methylpropanal', 'Raw' column)
• furfuryl alcoholaromaalcoholreads as bitter (PubChem)Measured in 16 of 338 ingredients.cite

  peak volume 2,126.07 +/- 508.77 a.u. raw, declining to 428.35-940.06 a.u. across all four cooking methods -- the largest raw-to-cooked decline of any compound in the table — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 29 '2-Furanmethanol', 'Raw' column)
• heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 33 of 338 ingredients.cite

  monomer-ion peak volume 1,810.60 +/- 204.96 a.u. raw — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 4 'Heptanal (M)', 'Raw' column)
• 3-methylbutanalaromaaldehydereads as apple-like odor (PubChem)Measured in 22 of 338 ingredients.cite

  monomer-ion peak volume 1,293.70 +/- 155.10 a.u. raw, rising to 2,581.91-2,598.72 a.u. roasted/fried — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 14 '3-Methylbutanal (M)', 'Raw' column)
• methionalaromasulfur compoundreads as cooked potato (PubChem)Measured in 9 of 338 ingredients.cite

  monomer-ion peak volume 646.15 +/- 67.5 a.u. raw, rising to 1,051.41 a.u. fried — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 12 '3-Methylthiopropanal (M)', 'Raw' column)
• 1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite

  dimer-ion peak volume 376.05 +/- 67.13 a.u. raw -- the largest value of any treatment for this ion form, declining once cooked (134.96-189.29 a.u.) — Wang et al. 2022, Frontiers in Nutrition (Table 1, row 28 '1-Octen-3-ol (D)', 'Raw' column)