Margarine is an additive with 55 known flavor compounds. The most distinctive molecule is delta-dodecalactone. It pairs most strongly with vanilla, sharing 36 flavor compounds. Margarine appears in 4,781 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), Margarine's inventory contains 12. Most of the other 43 compounds are below detection 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 Margarine's 55 known compounds break down by aroma category. Percentages are of compounds with a known label.
4 of 55 are distinctive to margarine — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in margarine — 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.
Margarine 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 Margarine 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 developed functional beef tallow with reduced saturation, improved flavor, and enhanced storage stability through optimized dry fractionation (44 °C, 8 h, 6 °C/h) and mi... Read abstract →
Despite the nutritional and environmental benefits of pulses, their incorporation into bakery products has been impeded by their characteristic off-flavour. This study characterize... Read abstract →
In the present work, experimental measurements were carried out on dietary fats purchased in stores or bought online and produced in different countries of the world. Shortenings o... Read abstract →
The current study aimed to compare the effectiveness of two extraction techniques, namely simultaneous distillation-extraction (SDE) and solid-phase microextraction (SPME), in eval... Read abstract →
The lactone content of butter, fermented butter, and margarine was compared using gas chromatography-mass spectrometry. The main lactones in butters and fermented butters consisted... Read abstract →