Mushroom is a fungus with 433 known flavor compounds. The most distinctive molecule is geranyl benzoate. It pairs most strongly with ketchup, sharing 45 flavor compounds. Mushroom appears in 23,060 recipes, most commonly in world cuisine.
1-octen-3-ol gives distinct mushroom scent, slightly earthy with herbal hay-like nuance. Sulphurous compounds also contribute.
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), Mushroom's inventory contains 78. Most of the other 355 compounds are below detection threshold.
+ 66 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 Mushroom's 433 known compounds break down by aroma category. Percentages are of compounds with a known label.
164 of 433 are distinctive to mushroom — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in mushroom — 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 13 of Mushroom's 433 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.
Mushroom 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 Mushroom side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
In Drosophila melanogaster, olfactory encoding in the mushroom body (MB) involves thousands of Kenyon cells (KCs) processing inputs from hundreds of projection neurons (PNs). Recen... Read abstract →
Odors serve as important cues for many behaviors in mosquitoes, including host-seeking, foraging, and oviposition. They are detected by olfactory receptor neurons present in the se... Read abstract →
To investigate the impact of different drying methods on the volatile organic compounds (VOCs) of Dictyophora rubrovolvata, HS-SPME-GC-MS and HS-GC-IMS technologies were employed t... Read abstract →
In dynamic environments, animals make behavioural decisions on the basis of the innate valences of sensory cues and information learnt about these cues across multiple timescales1-... Read abstract →
Aflatoxin B1 (AFB1) is extremely harmful to human and livestock. Laccase, a green catalyst, has been shown to effectively degrade AFB1 and can be obtained from edible fungi. The ob... Read abstract →
