Cream Cheese is a dairy with 117 known flavor compounds. The most distinctive molecule is methyl butanol. It pairs most strongly with vanilla, sharing 51 flavor compounds. Cream Cheese appears in 5,981 recipes, most commonly in indian 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), Cream Cheese's inventory contains 39. Most of the other 78 compounds are below detection threshold.
+ 27 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 Cream Cheese's 117 known compounds break down by aroma category. Percentages are of compounds with a known label.
46 of 117 are distinctive to cream cheese — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in cream cheese — 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.
Cream Cheese 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 Cream Cheese side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
During the last few decades, an urgent need for sustainable and health-promoting food products has been witnessed. In this vein, the development of functional foods enriched with p... Read abstract →
This study evaluated the impacts of <i>Lactiplantibacillus plantarum</i> CNPC003 and xique-xique flour supplementation on the technological, physicochemical, nutritional, and senso... Read abstract →
The antimicrobial and antioxidant effects of plant extracts are well known, but their use is limited because they affect the physicochemical and sensory characteristics of products... Read abstract →
Vitamin K is vital for normal blood coagulation, and may influence bone, neurological and vascular health. Data on the vitamin K content of Australian foods are limited, preventing... Read abstract →
BACKGROUNDHigh circulating levels of ceramides (Cer) and sphingomyelins (SM) are associated with cardiometabolic diseases. The consumption of whole fat dairy products, naturally co... Read abstract →
