Corn is a maize with 447 known flavor compounds. The most distinctive molecule is 1-hexen-3-one. It pairs most strongly with syrup, sharing 43 flavor compounds. Corn appears in 16,436 recipes, most commonly in creole cuisine.
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), Corn's inventory contains 74. Most of the other 373 compounds are below detection threshold.
+ 62 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 Corn's 447 known compounds break down by aroma category. Percentages are of compounds with a known label.
180 of 447 are distinctive to corn — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in corn — 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 median concentration across published studies. Only 4 of Corn's 447 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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.
Corn 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 Corn 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 systematically analyzed the changes in nutritional quality, processing quality, and enzyme activity of different corn varieties in Northeast China across various harvest... Read abstract →
Corn oil is valued for its nutritional properties and flavor, but roasting condition effects on flavor development remain understudied. This study examined the roasting condition (... Read abstract →
Phytosterols play a significant role for organisms. They are a component of cell membranes and also have transport functions. They are also important for lower human blood choleste... Read abstract →
Disposable lunchboxes can preserve food quality but may pose contamination risks. This study comprehensively evaluated the microstructure and heat transfer properties of nine dispo... Read abstract →
Insects use chemical compounds to communicate with conspecifics and other organisms. The corn leafhopper, <i>Dalbulus maidis</i> (Hemiptera: Cicadellidae) (DeLong & Wolcott), is an... Read abstract →
