Beans is a legume with 314 known flavor compounds. The most distinctive molecule is nerolidol. It pairs most strongly with onion, sharing 230 flavor compounds. Beans appears in 10,872 recipes, most commonly in indian cuisine.
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), Beans's inventory contains 59. Most of the other 255 compounds are below detection threshold.
+ 47 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 Beans's 314 known compounds break down by aroma category. Percentages are of compounds with a known label.
60 of 314 are distinctive to beans — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in beans — 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 median concentration across published studies. Only 4 of Beans's 314 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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.
Beans 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 Beans side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
<title>Abstract</title> <p>This study investigated mung bean, soybean, and pea enzyme-hydrolyzed vegetable proteins’ (EVPs) properties, including degree of hydrolysis (DH), molecu... Read abstract →
ABSTRACT Chicken carcass is a side stream of poultry processing and can be transformed into chicken sauce via hydrolysis and heat treatment. However, the sauce has weaker meaty aro... Read abstract →
Native goat breeds in China are highly valued for their distinctive flavor. This study integrated flavoromics, metabolomics, and transcriptomics to analyze the flavor compounds in... Read abstract →
Criollo cocoa beans are defined as fine and flavor due to sensory notes that could be commercialized in premium chocolates. Chromatography mass-spectrometry (GC-MS) is commonly use... Read abstract →
Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using either solid-state fe... Read abstract →