Soybean Sauce is a plant derivative with 115 known flavor compounds. The most distinctive molecule is niacinamide. It pairs most strongly with sesame, sharing 42 flavor compounds. Soybean Sauce appears in 11,540 recipes, most commonly in chinese 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), Soybean Sauce's inventory contains 42. Most of the other 73 compounds are below detection threshold.
+ 30 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 Soybean Sauce's 115 known compounds break down by aroma category. Percentages are of compounds with a known label.
70 of 115 are distinctive to soybean sauce — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in soybean sauce — 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 median concentration across published studies. Only 7 of Soybean Sauce's 115 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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.
Soybean Sauce 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 Soybean Sauce side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Two unique oleaginous strains, Sporidiobolus pararoseus and Rhodotorula mucilaginosa, were identified during soy sauce fermentation. Both strains demonstrated robust growth under e... Read abstract →
To evaluate ultrasound's impact on braised rabbit legs, rabbit leg meat was treated at frequencies of 0 (control), 30, 60, 90, and 120 kHz during the low-temperature braising proce... Read abstract →
The quality and flavor of Liuyang Douchi are usually closely related to the metabolites compostion. This work described the metabolic profiles of Liuyang douchi during fermentation... Read abstract →
Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food... Read abstract →
Even with the growing consumption of plant-based products, the consumption of soy-based products is still a limitation due to the off-flavor of soy. Thus, two studies were performe... Read abstract →
