Potato is a root vegetable with 462 known flavor compounds. The most distinctive molecule is 1,5-octadien-3-one. It pairs most strongly with onion, sharing 257 flavor compounds. Potato appears in 16,706 recipes, most commonly in indian cuisine.
Deep-frying creates roasted popcorn coffee-like Maillard compounds with caramel notes. Potato vegetable base with buttery dairy.
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), Potato's inventory contains 86. Most of the other 376 compounds are below detection threshold.
+ 74 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 Potato's 462 known compounds break down by aroma category. Percentages are of compounds with a known label.
193 of 462 are distinctive to potato — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in potato — 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.
Potato 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 Potato side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
A technology called sandwich-type sheeting was used to produce noodles with potato flakes. The technical parameters of sheeting were first optimized. Then the processing and eating... Read abstract →
Potatoes are nutrient rich white vegetables, however, research on their impact on public health is limited. The objective of this study was to provide updated evaluation of the cro... Read abstract →
Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life by headspace solid-phase microextraction multidimensional gas chromatography-mas... Read abstract →
Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally p... Read abstract →
BACKGROUND: The salty snack market is re-inventing itself trying to offer to consumers healthier and added-value products often based on alternative vegetables/cereals, such as veg... Read abstract →
