the library

Shrimp

Meat, fish & cheese· seafood

Every one of its 4 compounds carries a paper the library can cite.

• benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite

  OAV of 0.01 in raw shrimp, the smallest nonzero value in the table -- present but far below its own odour threshold; rises to 1.04 at 5%-moisture stage — Zhang et al. 2022, Foods (Table 1, row 'Benzaldehyde', 'RS' column)
• 1-octanolaromaalcoholreads as fresh orange rose odor (PubChem)Measured in 19 of 338 ingredients.cite

  OAV of 1.22 in raw shrimp; unlike most compounds in this table it is NOT DETECTED at the 5%- or 15%-moisture (most-dried) stages, only appearing at 30%S, 45%S and RS -- one of the few compounds this drying process REDUCES to below detection rather than creating — Zhang et al. 2022, Foods (Table 1, row '1-Octanol', 'RS' column)
• trimethylaminearomanitrogen compoundreads as saline taste (PubChem)Measured in 6 of 338 ingredients.cite

  OAV of 4.22 in raw shrimp, generated from trimethylamine oxide breakdown independent of heat; rises to 85.96 at 5%-moisture stage — Zhang et al. 2022, Foods (Table 1, row 'Trimethylamine', 'RS' column)
• 1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite

  odour activity value (OAV) of 13.75 in raw shrimp before any drying or heat, the highest OAV of any compound present in the raw material; OAV rises to 472.50 at 5%-moisture (most-dried) stage — Zhang et al. 2022, Foods (Table 1, row '1-Octen-3-ol', 'RS' (raw shrimp) column)