{"id":386685,"date":"2017-10-11T12:00:09","date_gmt":"2017-10-11T16:00:09","guid":{"rendered":"http:\/\/spaceweekly.com\/?guid=d476674a150f43bdc8b1fd7c88bc358c"},"modified":"2017-10-11T12:00:09","modified_gmt":"2017-10-11T16:00:09","slug":"key-odorants-in-worlds-most-expensive-beef-could-help-explain-its-allure","status":"publish","type":"post","link":"https:\/\/spaceweekly.com\/?p=386685","title":{"rendered":"Key odorants in world&#8217;s most expensive beef could help explain its allure"},"content":{"rendered":"<p>Renowned for its soft texture and characteristic flavor, Wagyu beef\u2014often referred to as Kobe beef in the U.S.\u2014has become one of the world&#8217;s most sought-after meats. Now in a study appearing in the Journal of Agricultural and Food Chemistry, scientists report that they have detected several key odorants that contribute to the delicacy&#8217;s alluring aroma.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Renowned for its soft texture and characteristic flavor, Wagyu beef&mdash;often referred to as Kobe beef in the U.S.&mdash;has become one of the world&#8217;s most sought-after meats. Now in a study appearing in the Journal of Agricultural and Food Chemistry, scientists report that they have detected several key odorants that contribute to the delicacy&#8217;s alluring aroma.<\/p>\n","protected":false},"author":0,"featured_media":615444,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-386685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/386685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=386685"}],"version-history":[{"count":1,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/386685\/revisions"}],"predecessor-version":[{"id":386686,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/386685\/revisions\/386686"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/media\/615444"}],"wp:attachment":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=386685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=386685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=386685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}