Adzuki Bean is a legume with 221 known flavor compounds. Adzuki Bean appears in 22 recipes, most commonly in japanese cuisine. Adzuki Bean has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Adzuki Bean's inventory contains 36. Most of the other 185 compounds are below detection threshold.
+ 24 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Adzuki Bean's 221 known compounds break down by aroma category. Percentages are of compounds with a known label.
Thin profile. Only 1 of 221 compounds here are specific to adzuki bean; the rest are carried by most foods. Results are weakly supported.
Ordered by measured impact in adzuki bean — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for adzuki bean. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Adzuki Bean and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Adzuki Bean side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Adzuki is a central legume in East Asian culinary culture, yet its domestication origin remains debated. Using ~700 accessions across Asia, we show that the initial domestication h... Read abstract →
This study compared two nontargeted analytical techniques—headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and comprehensive two-dimensional gas chromatography–ma... Read abstract →
Adzuki beans are rich in phenols and flavonoids, which are of great significance for the nutritional supplementation of rice noodles. However, how to control the amount of Adzuki b... Read abstract →
The aim of this study was to produce functional gluten-free chips with red and black bean flour substitutes using different household frying devices (deep fat fryer and hot air fry... Read abstract →
Understanding ancient dietary habits is essential for reconstructing ancient lifestyles. Archaeobotanical and archaeological remains, such as seeds, plant fibers, and pottery, serv... Read abstract →