Chanterelle is a fungus with 217 known flavor compounds. Chanterelle appears in 126 recipes, most commonly in middle-eastern cuisine. Chanterelle has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
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), Chanterelle's inventory contains 38. Most of the other 179 compounds are below detection threshold.
+ 26 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 Chanterelle's 217 known compounds break down by aroma category. Percentages are of compounds with a known label.
No chemistry specific to chanterelle has been recorded. Every compound below appears in more than 10% of the foods in the graph — these are the vitamins, amino acids and common fatty acids nearly everything carries, not this ingredient’s aroma profile. Treat pairings involving it as unsupported until it is characterised.
Ordered by measured impact in chanterelle — 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.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for chanterelle. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Chanterelle 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 Chanterelle side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Oral perception during food and beverage consumption results from the integration of multiple sensory processes and is inherently complex. Current knowledge of oral perception is p... Read abstract →
The breads were produced using the following formulations: (1) purple rice (<i>Oryza sativa</i> L.) powder alone at 5% and 10% (<i>w</i>/<i>w</i>), (2) chanterelle mushrooms (<i>Ca... Read abstract →
Mushrooms are considered as nutraceutical foods that can effectively prevent diseases such as cancer and other serious life-threatening conditions include neurodegeneration, hypert... Read abstract →
The contamination, accumulation, spatial distribution, and potential health risk of <sup>137</sup>Cs, <sup>210</sup>Po, <sup>210</sup>Pb, and <sup>40</sup>K in chanterelles collect... Read abstract →
Mushrooms are a raw material rich in many nutritional compounds, and that is why a number of them are widely known as functional food. They contain fatty acids, carbohydrates, lyco... Read abstract →