Beaver is a meat with 10 known flavor compounds. The most distinctive molecule is 4-ethylphenol. It pairs most strongly with strawberry, sharing 4 flavor compounds.
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), Beaver's inventory contains 1. Most of the other 9 compounds are below detection 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 Beaver's 10 known compounds break down by aroma category. Percentages are of compounds with a known label.
8 of 10 are distinctive to beaver — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in beaver — 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.
Beaver 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 Beaver side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Loquat (<i>Eriobotrya japonica</i>), a plant native to China and having extensive medicinal values, has recently drawn considerable attention. The current research on loquat mainly... Read abstract →
Atomic force microscopy-based infrared spectroscopy (AFM-IR) and optical photothermal infrared (O-PTIR) spectroscopy are cutting-edge techniques used for precise nanoscale chemical... Read abstract →
Food industries produce large amounts of by-products, valuable sources of bioactive compounds that can enhance gluten-free foods. This study evaluated the effect of hemp cake meal... Read abstract →
Primates are well-known for their complex social lives and intricate social relationships, which requires them to obtain and update social knowledge about conspecifics. The sense o... Read abstract →
The polar bear (<i>Ursus maritimus</i>) is the only Arctic land mammal that dives into water to hunt. Despite thermal insulation provided by blubber and fur layers and low Arctic t... Read abstract →