Ostrich is a meat with 181 known flavor compounds. The most distinctive molecule is salvial-4(14)-en-1-one. It pairs most strongly with apple brandy, sharing 12 flavor compounds. Ostrich appears in 8 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), Ostrich's inventory contains 25. Most of the other 156 compounds are below detection threshold.
+ 13 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 Ostrich's 181 known compounds break down by aroma category. Percentages are of compounds with a known label.
61 of 181 are distinctive to ostrich — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in ostrich — 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.
Ostrich 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 Ostrich side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
<h4>Background</h4>Citrus components potentially suppress adipogenic differentiation and lipid accumulation, and exhibit anti-inflammatory and antioxidant effects. We hypothesized... Read abstract →
The objective of this study was to determine the effect of chitosan edible coating containing <i>Eryngium campestre</i> (zulang) essential oil (EO) nanoemulsion on the quality of o... Read abstract →
Ostrich meat has a favorable nutritional profile but is susceptible to oxidative deterioration due to its high prooxidants. This study aimed to assess the effects of edible coating... Read abstract →
Ostrich farming has emerged as a significant contributor to the livestock industry, driven by the high value of its meat, hides, feathers, and oil in international markets. With an... Read abstract →
Previous scientific explorations of kohl and other make-up substances from ancient Egypt have revealed a considerable diversity of materials and recipes used in different regions a... Read abstract →
