Hops Oil is an essential oil with 105 known flavor compounds. The most distinctive molecule is nerolidol. It pairs most strongly with blue cheese, sharing 51 flavor compounds.
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), Hops Oil's inventory contains 29. Most of the other 76 compounds are below detection threshold.
+ 17 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 Hops Oil's 105 known compounds break down by aroma category. Percentages are of compounds with a known label.
51 of 105 are distinctive to hops oil — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in hops oil — 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.
Hops Oil 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.
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
This review provides an overview of cannabis-based phytocannabinoids, focusing on their mechanisms of action, therapeutic applications, and production processes, along with the env... Read abstract →
Yeast plays a key role in the production of alcoholic beverages. Effective fermentation requires appropriate conditions to ensure the production of high-quality beer. The paper dis... Read abstract →
Dysphania is an abundant genus of plants, many of which are endemic to the Australian continent, occurring primarily in arid and temperate zones. Despite their prevalence, very few... Read abstract →
© 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling Hops are a key ingredient to add b... Read abstract →
Categorization allows organisms to efficiently extract relevant information from a diverse environment. Because of the multidimensional nature of odor space, this ability is partic... Read abstract →
