Mung Bean is a legume with 267 known flavor compounds. The most distinctive molecule is 2-decen-1-ol. It pairs most strongly with allium, sharing 175 flavor compounds. Mung Bean appears in 132 recipes, most commonly in Indonesian 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), Mung Bean's inventory contains 42. Most of the other 225 compounds are below detection threshold.
+ 30 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 Mung Bean's 267 known compounds break down by aroma category. Percentages are of compounds with a known label.
34 of 267 are distinctive to mung bean — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in mung bean — 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.
Mung Bean 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 Mung Bean side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The development of plant-based foods with desirable meaty and savory flavors remains challenging due to differences in protein composition and flavor precursors compared with anima... Read abstract →
Seeds are a major source of contamination by foodborne pathogens such as Salmonella typhimurium, Escherichia coli, and Listeria monocytogenes, significantly increasing the risk of... Read abstract →
Consumers prefer mung beans for their low allergenicity and nutritional benefits. However, flavour development in mung bean foods has been problematic, with beany flavour being a l... Read abstract →
Type 2 diabetes mellitus (T2DM) is often associated with chronic inflammation exacerbated by hyperglycemia and dyslipidemia. Mung beans have a longstanding reputation in traditiona... Read abstract →
Uneven rainfall and high temperature cause drought in tropical and subtropical regions which is a major challenge to cultivating summer mung bean. Potassium (K), a major essential... Read abstract →