Winged Bean is a legume with 209 known flavor compounds. Winged Bean 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), Winged Bean's inventory contains 35. Most of the other 174 compounds are below detection threshold.
+ 23 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 Winged Bean's 209 known compounds break down by aroma category. Percentages are of compounds with a known label.
No chemistry specific to winged bean has been recorded. Every compound below appears in more than 10% of the foods in the graph — these are the vitamins, amino acids and common fatty acids nearly everything carries, not this ingredient’s aroma profile. Treat pairings involving it as unsupported until it is characterised.
Ordered by measured impact in winged bean — 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 winged bean. 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.
Winged Bean 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.
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Tempeh, a traditional Indonesian fermented soybean product, is widely recognized for its functional properties and for containing bioactive compounds produced by microbial fermenta... Read abstract →
The coagulation behavior induced by deep ocean water (DOW) was critical in determining the textural and microstructural properties of tofu derived from soybean and winged bean prot... Read abstract →
BACKGROUND: Enhancing the utilization of winged bean tubers (WBT) in ruminant diets is gaining prominence due to the instability of traditional feeds, like cassava chips. Previous... Read abstract →
Winged bean seed (WBS) is an underutilised tropical leguminous crop that represents a green, sustainable source of plant protein. The potential of WBS to produce biofunctional pept... Read abstract →
African yam bean, Mung bean, and Winged bean, which are rich sources of nutrients and bioactive compounds, offer significant potential for food and nutrition security, yet they are... Read abstract →