Creosote is a plant derivative with 7 known flavor compounds. The most distinctive molecule is 3-methylindole. It pairs most strongly with camphor. Creosote appears in 11 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), Creosote's inventory contains 3. Most of the other 4 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 Creosote's 7 known compounds break down by aroma category. Percentages are of compounds with a known label.
7 of 7 are distinctive to creosote — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in creosote — 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.
Creosote and its 6 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 Creosote side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Smoky aroma, a culturally significant and globally appreciated flavor, is a key sensory attribute in a wide range of products, from traditional smoked foods to modern beverages and... Read abstract →
Wooden waste railroad ties preserved with coal tar creosote oil represent a specific source of polluting substances. The aim of this study was to investigate and compare extraction... Read abstract →
The study assessed the occurrence, spatial distribution, and potential human health risks of polycyclic aromatic hydrocarbons (PAHs) within the Greater Fifth Ward, a residential ar... Read abstract →
<h4>Introduction</h4>This study focused on three kinds of cigar tobacco leaves (Yunxue 6, Yunxue 36, Yunxue 2) produced in Yunnan region, and through the systematic analysis of the... Read abstract →
To investigate the flavour evolution mechanism of raw Pu-erh tea (RPT) during storage, the volatile and non-volatile compounds of RPT with different storage years (1-10 years) from... Read abstract →
