Provolone Cheese is a dairy with 122 known flavor compounds. The most distinctive molecule is pyruvic acid. It pairs most strongly with olive, sharing 55 flavor compounds. Provolone Cheese appears in 404 recipes, most commonly in hummus 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), Provolone Cheese's inventory contains 39. Most of the other 83 compounds are below detection threshold.
+ 27 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 Provolone Cheese's 122 known compounds break down by aroma category. Percentages are of compounds with a known label.
51 of 122 are distinctive to provolone cheese — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in provolone cheese — 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.
Provolone Cheese 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 Provolone Cheese side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The aim of this work was to identify the microbial agent(s) responsible for a structural defect in Provolone Valpadana, Protected Designation of Origin (PDO) cheese, and to establi... Read abstract →
Methenamine, a urinary antiseptic with antimicrobial properties, decomposes into toxic formaldehyde under acidic conditions. Its use is prohibited in dairy cattle in Korea to preve... Read abstract →
Chitosan has been extensively explored in food coatings. Still, its practical application is largely hampered by its conventional wet processing in acetic acid, whose residuals neg... Read abstract →
This study delves into the effectiveness of digital marketing strategies in promoting local agricultural and food products in Romania, certified with European Union quality schemes... Read abstract →
Effect of the shifting from multi-layer systems towards recyclable mono-material packaging solutions on the shelf-life of portioned semi-hard cheeseNiccolò Renoldi , Sonia Calliga... Read abstract →
