the library

Stir-fried pork

Meat, fish & cheese· meat

What it is

Stir-fried pork is pork cut thin and cooked quickly over high heat in a small amount of oil, usually in a wok.

What it tastes like

On the nose: fatty, fruity, orange-rose. Among its measured molecules: 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,4-decadienal.

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

• benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 57 of 341 ingredients.cite

  34.06 ug/kg after stir-frying at 220 degrees C for 250 s -- the highest value of any timepoint -- up from 6.41 ug/kg raw — Wang et al. 2023, Foods (Table 2, row 7 'benzaldehyde', '220 degrees C 250 s' column)
• octanalaromaaldehydereads as fruity (PubChem)Measured in 40 of 341 ingredients.cite

  67.37 ug/kg after stir-frying at 220 degrees C for 250 s; not detected (0) raw — Wang et al. 2023, Foods (Table 2, row 3 'octanal', '220 degrees C 250 s' column)
• hexanalaromaaldehydereads as sharp, aldehyde (PubChem)Measured in 87 of 341 ingredients.cite

  1717.63 ug/kg after stir-frying at 220 degrees C for 250 s, up from 73.97 ug/kg raw — Wang et al. 2023, Foods (Table 2, row 1 'hexanal', '220 degrees C 250 s' column)
• heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 34 of 341 ingredients.cite

  77.75 ug/kg after stir-frying at 220 degrees C for 250 s; not detected (0) raw — Wang et al. 2023, Foods (Table 2, row 2 'heptanal', '220 degrees C 250 s' column)
• 1-octen-3-olaromaalcoholMeasured in 38 of 341 ingredients.cite

  168.01 ug/kg after stir-frying at 220 degrees C for 250 s, up from 42.97 ug/kg raw — Wang et al. 2023, Foods (Table 2, row 19 '1-octen-3-ol', '220 degrees C 250 s' column)
• 2-amylfuranaromafuranMeasured in 24 of 341 ingredients.cite

  78.27 ug/kg after stir-frying at 220 degrees C for 250 s -- the highest value of any timepoint; not detected (0) raw — Wang et al. 2023, Foods (Table 2, row 39 '2-pentyl-furan', '220 degrees C 250 s' column)
• 2,3-dimethylpyrazinearomapyrazineMeasured in 1 of 341 ingredients.cite

  2.40 ug/kg after stir-frying at 220 degrees C for 250 s; not detected (0) raw — Wang et al. 2023, Foods (Table 2, row 45 '2,3-dimethyl-pyrazine', '220 degrees C 250 s' column)
• 3-ethyl-2,5-dimethylpyrazinearomapyrazineMeasured in 6 of 341 ingredients.cite

  9.97 ug/kg after stir-frying at 220 degrees C for 250 s; not detected (0) raw — Wang et al. 2023, Foods (Table 2, row 48 '3-ethyl-2,5-dimethyl-pyrazine', '220 degrees C 250 s' column)
• 2-ethyl-6-methylpyrazinearomapyrazineMeasured in 5 of 341 ingredients.cite

  5.63 ug/kg after stir-frying at 220 degrees C for 250 s -- the highest value of any timepoint; not detected (0) raw — Wang et al. 2023, Foods (Table 2, row 46 '2-ethyl-6-methyl-pyrazine', '220 degrees C 250 s' column)
• 2,3,5-trimethylpyrazinearomapyrazineMeasured in 7 of 341 ingredients.cite

  23.04 ug/kg after stir-frying at 220 degrees C for 250 s -- the highest value of any timepoint and the largest of the pyrazine group; not detected (0) raw — Wang et al. 2023, Foods (Table 2, row 47 'trimethyl-pyrazine', '220 degrees C 250 s' column)
• nonanalaromaaldehydereads as orange-rose (PubChem)Measured in 62 of 341 ingredients.cite

  505.43 ug/kg after stir-frying at 220 degrees C for 250 s, up from 31.40 ug/kg raw — Wang et al. 2023, Foods (Table 2, row 4 'nonanal', '220 degrees C 250 s' column)
• 2,4-decadienalaromaaldehydeMeasured in 12 of 341 ingredients.cite

  53.78 ug/kg after stir-frying at 220 degrees C for 250 s -- the highest value of any timepoint; not detected (0) raw — Wang et al. 2023, Foods (Table 2, row 14 '(E,E)-2,4-decadienal', '220 degrees C 250 s' column)