Rock Ptarmigan is a meat with 185 known flavor compounds. The most distinctive molecule is pimelic acid. It pairs most strongly with pork, sharing 185 flavor compounds. Rock Ptarmigan appears in 1 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), Rock Ptarmigan's inventory contains 26. Most of the other 159 compounds are below detection threshold.
+ 14 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 Rock Ptarmigan's 185 known compounds break down by aroma category. Percentages are of compounds with a known label.
57 of 185 are distinctive to rock ptarmigan — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in rock ptarmigan — 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.
Rock Ptarmigan 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 Rock Ptarmigan side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Wuyi Rock Tea (WRT), a premium oolong tea, exhibits weather-dependent aroma profiles due to environmental influences during processing. This study investigated volatile organic com... Read abstract →
Wuyi Rock tea (WRT), originating from the northern region of Fujian province, has a good reputation for its distinctive Yan flavor and floral–fruity aroma. The aroma quality, an es... Read abstract →
Egg yolk from captive and wild Japanese rock ptarmigan were analyzed for fatty acid composition. Compared to commercially reared poultry species, the ptarmigan yolk samples display... Read abstract →
<h4>Background</h4>Animals have developed a wide range of defensive mechanisms against parasites to reduce the likelihood of infection and its negative fitness costs. The uropygial... Read abstract →
We disclose synthetic access to four insect sex pheromones, proceeding with a key alkyl-allyl disconnection achieved by a ligand-free cross-coupling between α,ω-difunctionalized al... Read abstract →
