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Generals
Classification
KFO Information
Reference

Food Summary

General Food Information

Name	beef
Details	beef, roasted 7 minutes in a glass frying pan
FlavorDB Food ID	13
Food Category	meat

Food Classification

FSBI-DB´s food are indexed by the LanguaL™ - the International Framework for Food Description.
The LanguaL Foodcode of beef, roasted 7 minutes in a glass frying pan is A0150 A0794 B1161 C0270 E0152 F0003 G0005 H0001 K0003 M0001 N0001 P0024. Click to see further LanguaL Classification Information.

Classification (A. PRODUCT TYPE)

LanguaL Ontology

Classification (A. PRODUCT TYPE)

LanguaL Ontology

Classification (B. FOOD SOURCE)

LanguaL Ontology

Classification (C. PART OF PLANT OR ANIMAL)

LanguaL Ontology

Classification (E. PHYSICAL STATE, SHAPE OR FORM)

LanguaL Ontology

Classification (F. EXTENT OF HEAT TREATMENT)

LanguaL Ontology

Classification (G. COOKING METHOD)

LanguaL Ontology

Classification (H. TREATMENT APPLIED)

LanguaL Ontology

Classification (K. PACKING MEDIUM)

LanguaL Ontology

Classification (M. CONTAINER OR WRAPPING)

LanguaL Ontology

Classification (N. FOOD CONTACT SURFACE)

LanguaL Ontology

Classification (P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM)

LanguaL Ontology

Key Food Odorant Information

COMPOUND	CONTENT AVERAGE	UNIT	CITATION
2-acetyl-2-thiazoline = 1-(4,5-dihydro-1,3-thiazol-2-yl)ethanone	14	Odor-Activity Value (OAV)	Reference Details Reference: Cerny C, Grosch W (1993) Z Lebensm Unters Forsch 196, 417-422 View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Reference Details Reference: Grosch W (1993) Trends Food Sci Technol 4, 68-73 View paper Comment: About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Matrix: water, orthonasal threshold Reference Details Reference: Author: Cerny, Christoph;Grosch, Werner Title: Quantification of character-impact odour compounds of roasted beef Journal: Zeitschrift für Lebensmittel-Untersuchung und Forschung Date: 1993/05/01 DOI: 10.1007/BF01190805 View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. c0dc0adc Reference Details Reference: Author: Grosch, Werner Title: Detection of potent odorants in foods by aroma extract dilution analysis Journal: Trends in Food Science & Technology Date: 1993/03/01/ DOI: https://doi.org/10.1016/0924-2244(93)90187-F View paper Comment: matrix: water, orthonasal threshold c0d46873
2,3-diethyl-5-methylpyrazine	1	Odor-Activity Value (OAV)	Reference Details Reference: Cerny C, Grosch W (1993) Z Lebensm Unters Forsch 196, 417-422 View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Reference Details Reference: Grosch W (1993) Trends Food Sci Technol 4, 68-73 View paper Comment: About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Matrix: water, orthonasal threshold Reference Details Reference: Author: Cerny, Christoph;Grosch, Werner Title: Quantification of character-impact odour compounds of roasted beef Journal: Zeitschrift für Lebensmittel-Untersuchung und Forschung Date: 1993/05/01 DOI: 10.1007/BF01190805 View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. c0dc0adc Reference Details Reference: Author: Grosch, Werner Title: Detection of potent odorants in foods by aroma extract dilution analysis Journal: Trends in Food Science & Technology Date: 1993/03/01/ DOI: https://doi.org/10.1016/0924-2244(93)90187-F View paper Comment: matrix: water, orthonasal threshold c0d46873
2-ethyl-3,5-dimethylpyrazine	1	Odor-Activity Value (OAV)	Reference Details Reference: Cerny C, Grosch W (1993) Z Lebensm Unters Forsch 196, 417-422 View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Reference Details Reference: Grosch W (1993) Trends Food Sci Technol 4, 68-73 View paper Comment: About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Matrix: water, orthonasal threshold Reference Details Reference: Author: Cerny, Christoph;Grosch, Werner Title: Quantification of character-impact odour compounds of roasted beef Journal: Zeitschrift für Lebensmittel-Untersuchung und Forschung Date: 1993/05/01 DOI: 10.1007/BF01190805 View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. c0dc0adc Reference Details Reference: Author: Grosch, Werner Title: Detection of potent odorants in foods by aroma extract dilution analysis Journal: Trends in Food Science & Technology Date: 1993/03/01/ DOI: https://doi.org/10.1016/0924-2244(93)90187-F View paper Comment: matrix: water, orthonasal threshold c0d46873
furaneol = (2R/2S)-4-hydroxy-2,5-dimethyl-3(2H)-furanone, sum of isomers	7	Odor-Activity Value (OAV)	Reference Details Reference: Cerny C, Grosch W (1993) Z Lebensm Unters Forsch 196, 417-422 View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Reference Details Reference: Grosch W (1993) Trends Food Sci Technol 4, 68-73 View paper Comment: About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Matrix: water, orthonasal threshold Reference Details Reference: Author: Cerny, Christoph;Grosch, Werner Title: Quantification of character-impact odour compounds of roasted beef Journal: Zeitschrift für Lebensmittel-Untersuchung und Forschung Date: 1993/05/01 DOI: 10.1007/BF01190805 View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. c0dc0adc Reference Details Reference: Author: Grosch, Werner Title: Detection of potent odorants in foods by aroma extract dilution analysis Journal: Trends in Food Science & Technology Date: 1993/03/01/ DOI: https://doi.org/10.1016/0924-2244(93)90187-F View paper Comment: matrix: water, orthonasal threshold c0d46873
methional = 3-(methylsulfanyl)propanal	5	Odor-Activity Value (OAV)	Reference Details Reference: Cerny C, Grosch W (1993) Z Lebensm Unters Forsch 196, 417-422 View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Reference Details Reference: Grosch W (1993) Trends Food Sci Technol 4, 68-73 View paper Comment: About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Matrix: water, orthonasal threshold Reference Details Reference: Author: Cerny, Christoph;Grosch, Werner Title: Quantification of character-impact odour compounds of roasted beef Journal: Zeitschrift für Lebensmittel-Untersuchung und Forschung Date: 1993/05/01 DOI: 10.1007/BF01190805 View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. c0dc0adc Reference Details Reference: Author: Grosch, Werner Title: Detection of potent odorants in foods by aroma extract dilution analysis Journal: Trends in Food Science & Technology Date: 1993/03/01/ DOI: https://doi.org/10.1016/0924-2244(93)90187-F View paper Comment: matrix: water, orthonasal threshold c0d46873
2-methoxyphenol	1	Odor-Activity Value (OAV)	Reference Details Reference: Cerny C, Grosch W (1993) Z Lebensm Unters Forsch 196, 417-422 View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Reference Details Reference: Grosch W (1993) Trends Food Sci Technol 4, 68-73 View paper Comment: About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Matrix: water, orthonasal threshold Reference Details Reference: Author: Cerny, Christoph;Grosch, Werner Title: Quantification of character-impact odour compounds of roasted beef Journal: Zeitschrift für Lebensmittel-Untersuchung und Forschung Date: 1993/05/01 DOI: 10.1007/BF01190805 View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. c0dc0adc Reference Details Reference: Author: Grosch, Werner Title: Detection of potent odorants in foods by aroma extract dilution analysis Journal: Trends in Food Science & Technology Date: 1993/03/01/ DOI: https://doi.org/10.1016/0924-2244(93)90187-F View paper Comment: matrix: water, orthonasal threshold c0d46873