Elk is a meat with 177 known flavor compounds. The most distinctive molecule is pimelic acid. It pairs most strongly with kidney beans, sharing 23 flavor compounds. Elk appears in 13 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), Elk's inventory contains 25. Most of the other 152 compounds are below detection threshold.
+ 13 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 Elk's 177 known compounds break down by aroma category. Percentages are of compounds with a known label.
57 of 177 are distinctive to elk — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in elk — 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.
Elk 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 Elk side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
We describe chronic wasting disease (CWD) prion detection in raw and cooked meat from a CWD-positive elk. We found limited zoonotic potential in CWD prions from those meat products... Read abstract →
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<b>Objectives</b>: This study aimed to evaluate marjoram's ameliorative effects in a letrozole-induced PCOS rat model and to explore its mechanism of action, focusing on Nrf2 activ... Read abstract →
Amid growing global concerns over obesity, the identification of novel lipid resources with potential health benefits has become a key focus in food science. Artemisia argyi, a tra... Read abstract →
