Cream is a dairy with 72 known flavor compounds. The most distinctive molecule is 1-octene-3-one. It pairs most strongly with vanilla, sharing 41 flavor compounds. Cream appears in 85,180 recipes, most commonly in world 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's inventory contains 21. Most of the other 51 compounds are below detection threshold.
+ 9 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's 72 known compounds break down by aroma category. Percentages are of compounds with a known label.
16 of 72 are distinctive to cream — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in cream — 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 median concentration across published studies. Only 3 of Cream's 72 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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 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 side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The growing awareness of health issues and the increasing demand for specialized diets have driven consumer demand for healthier ice cream products. The high fat and sugar contents... Read abstract →
Under gas-liquid microextraction (GLME) operating conditions (extraction temperature 270 °C, extraction time 7 min, condensation temperature −2 °C, and carrier nitrogen gas speed 2... Read abstract →
The increased interest in foods which improve human health and nutrition has led to the need for academia and food industry to invest in the development of innovative and functiona... Read abstract →
BACKGROUND: Dietary habits may play a non-negligible role in the development, duration, and severity of acne, as shown in past critical review articles on such association. METHODS... Read abstract →
This work aimed to optimize an aqueous extract rich in phenolic compounds and potential functional properties made of Ilex paraguariensis, Melissa officinalis, and Cymbopogon citra... Read abstract →
