Maitake is a fungus with 209 known flavor compounds. Maitake appears in 10 recipes. Maitake has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
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), Maitake's inventory contains 36. Most of the other 173 compounds are below detection threshold.
+ 24 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 Maitake's 209 known compounds break down by aroma category. Percentages are of compounds with a known label.
Thin profile. Only 1 of 209 compounds here are specific to maitake; the rest are carried by most foods. Results are weakly supported.
Ordered by measured impact in maitake — 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.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for maitake. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Maitake 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 Maitake side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
BackgroundDyslipidemia is a lifestyle-related disease; therefore, cholesterol biosynthesis inhibitors in foods can be easily ingested on a daily basis and are effective in aiding t... Read abstract →
This study aims to explore compositional changes of oligosaccharides, amino-type nitrogen, free amino acids volatile compounds, isoflavones, total phenol, total flavonoid, and anti... Read abstract →
Pediococcus pentosaceus JS35 was used to improve flavor, metabolic profile and antioxidant activity of mulberry leaf powder. Gas chromatography ion mobility spectrometry (GC-IMS) a... Read abstract →
To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) w... Read abstract →
The Andean-Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, the... Read abstract →
