Yam is a root vegetable with 220 known flavor compounds. Yam appears in 275 recipes, most commonly in scotch cuisine. Yam has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
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), Yam's inventory contains 36. Most of the other 184 compounds are below detection threshold.
+ 24 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 Yam's 220 known compounds break down by aroma category. Percentages are of compounds with a known label.
Thin profile. Only 1 of 220 compounds here are specific to yam; the rest are carried by most foods. Results are weakly supported.
Ordered by measured impact in yam — 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.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for yam. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Yam 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 Yam 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 systematically evaluated the effects of 3 thermal processing (baked, steamed, and boiled) on the overall quality of yam. Results showed that thermal processing significa... Read abstract →
This study investigated the effects of different pretreatment media-NaCl solution (NaCl aq.), sucrose solution (Suc aq.), and deionized water (DW)-on the combined ultrasonic (US)-e... Read abstract →
Vegetatively propagated crops such as cassava, potato, sweetpotato, and yam, or roots and tubers (RTs), play a major role in food security in low- and middle-income countries, yet... Read abstract →
In this study, the effects of non-thermal pretreatment such as corona discharge plasma (CDP-21 kV), dielectric barrier discharge plasma (DBDP-32 kV), and ultrasonic waves of differ... Read abstract →
Yam is a dual-purpose crop as both medicine and food. However, the mechanism controlling the eating quality of yam remains to be elucidated. This study explored the influence of st... Read abstract →
