Cooking Oil is an additive with 47 known flavor compounds. The most distinctive molecule is ketene. It pairs most strongly with french plantain, sharing 36 flavor compounds. Cooking Oil appears in 201 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), Cooking Oil's inventory contains 5. Most of the other 42 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 Cooking Oil's 47 known compounds break down by aroma category. Percentages are of compounds with a known label.
11 of 47 are distinctive to cooking oil — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in cooking oil — 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.
Cooking Oil 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 Cooking Oil side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
This study investigated the changes in volatile flavor compounds of <i>Boletus edulis</i> under different cooking methods (fresh, steaming, frying, roasting and boiling) using gas... Read abstract →
Thermal oxidation of edible oils during high-temperature cooking produces complex fumes containing harmful volatile compounds. However, the role of water, a common co-reactant in p... Read abstract →
Acrylamide is a chemical compound that can form in certain foods during high-temperature cooking processes like frying, roasting, and baking. The presence of acrylamide in used coo... Read abstract →
Many scholars have studied Tricholoma matsutake soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods.... Read abstract →
Noni seed oil (NSO), a potentially edible oil rich in bioactive compounds, requires refining before consumption. However, this process may alter its chemical composition and functi... Read abstract →
