Soy Milk is a beverage with 146 known flavor compounds. The most distinctive molecule is 2,3-diethyl-5-methylpyrazine. It pairs most strongly with tofu, sharing 133 flavor compounds. Soy Milk appears in 361 recipes, most commonly in ginger 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), Soy Milk's inventory contains 26. Most of the other 120 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 Soy Milk's 146 known compounds break down by aroma category. Percentages are of compounds with a known label.
13 of 146 are distinctive to soy milk — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in soy milk — 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.
Soy Milk 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 Soy Milk 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 investigated the effects of different levels of papain addition (0.5 %, 0.75 %, 1.0 % and 1.25 %) on the functional properties, stability, and sensory quality of soy mil... Read abstract →
Pea protein isolate (PPI) is a plant protein with high nutritional value, but its application in food is limited by an unpleasant beany flavor. This study aimed to investigate the... Read abstract →
Knockout of the soybean (Glycine max) betaine aldehyde dehydrogenase genes GmBADH1 and GmBADH2 using CRISPR/Cas12i3 enhances the aroma of soybeans. Soy milk made from the gmbadh1/2... Read abstract →
Soy-cow blended milk is a potential nutritional beverage and raw material for dairy products. This study determined the particle size, flow, lubrication, flavor and sensory propert... Read abstract →
C8 alcohols, such as 1-octen-3-ol and 3-octanol, have been variously described as mushroom, musty or earthy and are common volatile compounds of soymilk. C8 alcohols were the major... Read abstract →