Bison is a meat with 177 known flavor compounds. The most distinctive molecule is pimelic acid. It pairs most strongly with lotus, sharing 94 flavor compounds. Bison appears in 67 recipes, most commonly in Indonesian 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), Bison's inventory contains 25. Most of the other 152 compounds are below detection threshold.
+ 13 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 Bison's 177 known compounds break down by aroma category. Percentages are of compounds with a known label.
57 of 177 are distinctive to bison — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in bison — 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.
Bison 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 Bison side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Caries control is essential for the long-term success of dental restorations, and the frequent use of mouthwashes may influence the esthetic properties of restorative materials. Th... Read abstract →
The objective of this study was to characterize the influence of finishing system on the sensory characteristics and mechanisms of tenderness formation in the <i>longissimus lumbor... Read abstract →
This review synthesizes evidence on phenolic concentrations and diversity in ruminant meat and milk, considering animal species, management, forage, seasonality, and analytical met... Read abstract →
Descriptive analysis (DA) is the gold standard for sensory profiling due to its robustness and reliability. However, its high cost, time demand, and labor intensity limit routine a... Read abstract →
<b>Background:</b> Cytochrome P450 (CYP450) enzymes play a central role in the metabolism of xenobiotics, including plant-derived compounds such as terpenoids. <b>Objectives</b>: T... Read abstract →
