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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, 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.
What goes with it
- Duckboth carry 1-octen-3-ol, mushroomcite
- Grilled beefboth carry heptanal, fattycite
- Roasted beefboth carry 1-octen-3-ol, mushroomcite
Salt and acid
Salt
Salt not measured yet.
Acid
Acid not measured yet.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Stir-fried pork + Chicory root
both carry 2,3,5-trimethylpyrazine, coffee cocoa (11 of 338 carry it)
- Stir-fried pork + Sesame
both carry 3-ethyl-2,5-dimethylpyrazine (6 of 338 carry it)
- Stir-fried pork + Hojicha
both carry 3-ethyl-2,5-dimethylpyrazine (6 of 338 carry it)
Every one of its 12 compounds carries a paper the library can cite.
benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 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)caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 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 odor (PubChem)Measured in 85 of 338 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 33 of 338 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 35 of 338 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 23 of 338 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 338 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 338 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 338 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 6 of 338 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 odor (PubChem)Measured in 59 of 338 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 338 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)
Sources
- Wang et al. 2023, Foods