Liver is a meat with 268 known flavor compounds. The most distinctive molecule is en-4-ol. It pairs most strongly with pork, sharing 64 flavor compounds. Liver appears in 3,889 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), Liver's inventory contains 47. Most of the other 221 compounds are below detection threshold.
+ 35 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 Liver's 268 known compounds break down by aroma category. Percentages are of compounds with a known label.
207 of 268 are distinctive to liver — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in liver — 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 7 of Liver's 268 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.
Liver 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 Liver side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Waterlily (<i>Nymphaea</i> L.), a globally renowned aquatic ornamental plant, is prized for its aesthetic flowers and intense floral fragrance. However, the molecular mechanisms un... Read abstract →
<i>Baccharis</i> species (Asteraceae) are widely used in South American traditional medicine and produce essential oils rich in bioactive terpenoids. This study investigated the ch... Read abstract →
Tomato processing produces large quantities of by-products, mainly pomace, which are frequently discarded despite their significant nutritional and functional potential. The study... Read abstract →
In the realm of traditional medicine, Ajuga parviflora (Neelkanthi), a member of the Labiatae family, has long been valued for its therapeutic properties. This research is aimed to... Read abstract →
This study chemically characterized three Torreya grandis (T. grandis) essential oil samples provided by Zhengmao Ecological Agriculture Development Co. (Hubei, China), obtained th... Read abstract →
