Mutton is a meat with 99 known flavor compounds. The most distinctive molecule is 5-methyl-2,3-diethylpyrazine. It pairs most strongly with turnip, sharing 16 flavor compounds. Mutton appears in 10,503 recipes, most commonly in indian 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), Mutton's inventory contains 36. Most of the other 63 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 Mutton's 99 known compounds break down by aroma category. Percentages are of compounds with a known label.
63 of 99 are distinctive to mutton — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in mutton — 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.
Mutton 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 Mutton 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 aimed to investigate the effects of ultrasonic parameters (time, temperature, power) on the quality of Xinjiang-style stewed mutton (XJSM). Both low-temperature long-tim... Read abstract →
<h4>Background</h4>Xinjiang Province possesses several local sheep breeds which are well known for their tender meat, delicious taste, and lack of odor. At present, the microbial c... Read abstract →
A novel data enhancement method for olfactory visual images was proposed in this study, combined with deep learning to achieve the accurate prediction of total volatile basic nitro... Read abstract →
This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography-mass spectrome... Read abstract →
Sown mixed grassland is rarely used for livestock raising and grazing; however, different forages can provide various nutrients for livestock, which may be beneficial to animal hea... Read abstract →
