Food Summary

General Food Information
roasted duck skin
skin from deep-fried duck breasts, deep-fried 12 min at 173 °C in palm oil
191
meat
Food Classification
  • LanguaL Ontology
  • LanguaL Ontology
  • LanguaL Ontology
  • LanguaL Ontology
  • LanguaL Ontology
  • LanguaL Ontology
  • LanguaL Ontology
  • LanguaL Ontology
  • LanguaL Ontology
  • LanguaL Ontology
  • LanguaL Ontology
  • LanguaL Ontology
  • LanguaL Ontology
  • LanguaL Ontology
  • LanguaL Ontology
Key Food Odorant Information
COMPOUND CONTENT AVERAGE UNIT CITATION
acetaldehyde 16000 Odor-Activity Value (OAV)
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acetic acid 670 Odor-Activity Value (OAV)
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2-acetyl-1-pyrroline = 1-(3,4-dihydro-2H-pyrrol-5-yl)ethanone 36 Odor-Activity Value (OAV)
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2-acetyl-2-thiazoline = 1-(4,5-dihydro-1,3-thiazol-2-yl)ethanone 7.8 Odor-Activity Value (OAV)
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butane-2,3-dione 6.1 Odor-Activity Value (OAV)
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butanoic acid 16 Odor-Activity Value (OAV)
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(2E,4E)-deca-2,4-dienal 13 Odor-Activity Value (OAV)
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2,3-diethyl-5-methylpyrazine 16 Odor-Activity Value (OAV)
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2-ethyl-3,5-dimethylpyrazine 14 Odor-Activity Value (OAV)
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3-ethyl-2,5-dimethylpyrazine 4.4 Odor-Activity Value (OAV)
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furaneol = (2R/2S)-4-hydroxy-2,5-dimethyl-3(2H)-furanone, sum of isomers 56 Odor-Activity Value (OAV)
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hexanal 1.1 Odor-Activity Value (OAV)
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methional = 3-(methylsulfanyl)propanal 4900 Odor-Activity Value (OAV)
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(2R/2S)-2-methylbutanal, sum of isomers 810 Odor-Activity Value (OAV)
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3-methylbutanal 200 Odor-Activity Value (OAV)
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(2R)-2/(2S)-2/3-methylbutanoic acid, sum of isomers 4.5 Odor-Activity Value (OAV)
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2-methylfuran-3-thiol 450 Odor-Activity Value (OAV)
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2-methylpropanal 320 Odor-Activity Value (OAV)
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(2E,6Z)-nona-2,6-dienal 12 Odor-Activity Value (OAV)
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octanal 8.8 Odor-Activity Value (OAV)
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1-octen-3-one 1.1 Odor-Activity Value (OAV)
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phenylacetaldehyde 25 Odor-Activity Value (OAV)
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sotolon = (5R/5S)-3-hydroxy-4,5-dimethyl-2(5H)-furanone, sum of isomers 16 Odor-Activity Value (OAV)
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vanillin = 4-hydroxy-3-methoxybenzaldehyde 6.1 Odor-Activity Value (OAV)
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