Linked to the odour · the claim says “were the most common odorous compounds emitted”
In laboratory grilling of pork belly and marinated pork ribs, ammonia and acetaldehyde were the most common odorous compounds emitted, and aldehydes contributed most (36–67%) to total odour intensity.
Scope: A laboratory grilling set-up with butane burners, whose results the authors offer for understanding emissions from meat-grilling restaurants; it is not a study of restaurant kitchens. CLM-GRILLING-001 ↗
Checked against PubChem and Wikidata on 2026-10-05 by an automated identifier check. Every name SmellBook uses must resolve to the same single PubChem compound.
WHAT THIS MEANS
SmellBook lists a molecule only where a VERIFIED claim names it, in the role and scope that claim states. A molecule reported in a smell's evidence is not the whole smell: most smells come from many compounds together, and the studies measured particular samples, such as one cultivar, an essential oil or a cooked product.