Chocolate Spread is a plant derivative with 42 known flavor compounds. The most distinctive molecule is delta-dodecalactone. It pairs most strongly with hazelnut, sharing 39 flavor compounds. Chocolate Spread appears in 19 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), Chocolate Spread's inventory contains 5. Most of the other 37 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 Chocolate Spread's 42 known compounds break down by aroma category. Percentages are of compounds with a known label.
3 of 42 are distinctive to chocolate spread — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in chocolate spread — 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.
Chocolate Spread 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.
This study developed a vegan chocolate spread using spray-dried plant-based milk powders (soy, lentil, and rice), fortified with nano-liposomal vitamin D3 and an oleogel-balanced o... Read abstract →
The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration (<i>c</i>) ≥ 4 % and the FA/MG ratios (<i>r</i>) o... Read abstract →
A novel and successful formulation of strawberry spread was developed in this research. The new products formulated with freeze-dried strawberry powder and different bulking agents... Read abstract →
Processing technology plays a crucial role in the formation of tea aroma. The dynamic variations in volatile metabolites across different processing stages of fresh scent green tea... Read abstract →
Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by <i>Aspergillus oryzae</i> with two... Read abstract →