Breakfast Cereal is a cereal with 264 known flavor compounds. The most distinctive molecule is 2-furfurylthiol. It pairs most strongly with bourbon whisky, sharing 37 flavor compounds. Breakfast Cereal appears in 14 recipes.
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), Breakfast Cereal's inventory contains 51. Most of the other 213 compounds are below detection threshold.
+ 39 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 Breakfast Cereal's 264 known compounds break down by aroma category. Percentages are of compounds with a known label.
51 of 264 are distinctive to breakfast cereal — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in breakfast cereal — 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.
Breakfast Cereal 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 Breakfast Cereal side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
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Potential toxic elements are substances that can accumulate in foodstuffs and pose risks to human health even at low levels, or when their levels exceed safety thresholds. A total... Read abstract →
Introducing underutilized legumes as plant-based protein sources to daily meals is an approach to address the increasing demand for alternative proteins. However, legumes often exh... Read abstract →
Breakfast cereals offer affordable, quick and convenient meal options. This study examined the proximate, techno-functional, mineral and sensory qualities of breakfast cereals prod... Read abstract →
