Emu is a meat with 177 known flavor compounds. The most distinctive molecule is pimelic acid. It pairs most strongly with myrtle. Emu appears in 3 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), Emu'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 Emu's 177 known compounds break down by aroma category. Percentages are of compounds with a known label.
57 of 177 are distinctive to emu — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in emu — 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.
Emu 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 Emu 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 introduces a novel magnetic composite based on polyimide nanosheets (Fe<sub>3</sub>O<sub>4</sub>@PINSs), designed for the highly efficient extraction of parabens from co... Read abstract →
In this work, we present the synthesis of a multifunctional Fe<sub>3</sub>O<sub>4</sub>@TiO<sub>2</sub>-CuO photocatalyst, integrating <i>Magonia pubescens</i> plant extract and ur... Read abstract →
In this study, we report the synthesis of a novel magnetic nanocomposite, Fe₃O₄@SiO₂@MgAl-LDH@Au, as an efficient and environmentally benign catalyst for both reduction and oxidati... Read abstract →
Star anise, a traditional seasoning, plays a significant role in influencing consumer preferences through its flavor release during cooking. This study examines how drying techniqu... Read abstract →
<h4>Background</h4>The gut microbiota displays pronounced compositional differences between pediatric and adult populations, both under normal conditions and during the development... Read abstract →
