Peanut Oil is a plant derivative with 67 known flavor compounds. The most distinctive molecule is dl-pantolactone. It pairs most strongly with sesame, sharing 45 flavor compounds. Peanut Oil appears in 885 recipes, most commonly in chinese 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), Peanut Oil's inventory contains 15. Most of the other 52 compounds are below detection threshold.
+ 3 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 Peanut Oil's 67 known compounds break down by aroma category. Percentages are of compounds with a known label.
22 of 67 are distinctive to peanut oil — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in peanut oil — 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 1 of Peanut Oil's 67 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.
Peanut Oil 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 Peanut Oil 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 investigates the influences of RF roasting on oil yield, color appearance, bioactive components, antioxidant capacity, volatile compounds, sensory and nutritional proper... Read abstract →
Storage time significantly influences the aroma quality of peanut oil. In this study, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion migration spectrometry... Read abstract →
A prepared dish needs to be reheated before eating, and various reheating methods affect its flavor quality. This study evaluated the influence of stir-frying reheating, steaming r... Read abstract →
Qu-aroma is a critical quality indicator for medium-high temperature Daqu (MT-Daqu). Due to the differences in regional and environmental conditions, these differences are likely t... Read abstract →
OBJECTIVE: To investigate the occurrence data for 2-chloropropanol(2-MCPD) ester in edible vegetable oils purchased in Zhejiang Province during 2016-2020, and to estimate dietary e... Read abstract →
