Botrytized Wine is an alcoholic beverage with 134 known flavor compounds. The most distinctive molecule is n-(3-methylbutyl)acetamide. It pairs most strongly with champagne, sharing 125 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), Botrytized Wine's inventory contains 47. Most of the other 87 compounds are below detection threshold.
+ 35 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 Botrytized Wine's 134 known compounds break down by aroma category. Percentages are of compounds with a known label.
62 of 134 are distinctive to botrytized wine — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in botrytized wine — 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.
Botrytized Wine 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.
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Advanced chemical profiling of complex samples, such as botrytized wines, requires advanced analytical techniques capable of capturing subtle compositional variations. In this stud... Read abstract →
This study integrates genetic algorithm (GA) with partial least squares regression (PLSR) and various variable selection methods to identify impactful regions of interest (ROI) in... Read abstract →
The abundant variety of yeasts and their diverse applications have essential roles in traditional Mexican alcoholic beverage fermentation processes. During our investigation of yea... Read abstract →
In the frame of efforts to add value to the Mediterranean currant cultivation and processing sectors, which is essential for their sustainability, sweet wine production is proposed... Read abstract →
Amino acids and biogenic amines are important components of food and beverages. In grape-derived products such as wine and wine vinegar, they can have different origins and can inf... Read abstract →