Pheasant is a meat with 177 known flavor compounds. The most distinctive molecule is pimelic acid. It pairs most strongly with truffle, sharing 18 flavor compounds. Pheasant appears in 983 recipes, most commonly in world 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), Pheasant's inventory contains 24. Most of the other 153 compounds are below detection threshold.
+ 12 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 Pheasant's 177 known compounds break down by aroma category. Percentages are of compounds with a known label.
57 of 177 are distinctive to pheasant — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in pheasant — 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.
Pheasant 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 Pheasant 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 compare carcass composition and selected meat quality traits of guinea fowl (<i>Numida meleagris</i>) and common pheasant (<i>Phasianus colchicus</i> L.) reared... Read abstract →
Insect meal can be a valuable component of poultry diets, both during rearing and fattening, as well as for laying hens. Regarding protein feeds, the most commonly used are oil mea... Read abstract →
The aim of this study was to evaluate the effect of marinade type and marinating time on the physicochemical and sensory properties of pork tenderloin cooked using low-temperature,... Read abstract →
The aim of this study was to evaluate the fatty acid (FA) profile and the quality of breast and leg muscles in male and female guinea fowl. In comparison with leg muscles, breast m... Read abstract →
<i>Loigolactobacillus coryniformis</i> is a member of lactic acid bacteria isolated from various ecological niches. We isolated a novel <i>L. coryniformis</i> strain FOL-19 from ar... Read abstract →
