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Jicama Pie

"This pie is sweet, creamy and crunchy. In one word, different. Worth the effort."

By allrecipes · From Open Recipes · 14 ingredients
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Why it works: Jicama and flour share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 11 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

1 - 9 inch pie

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Jicama + flourtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together11 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Sugar + cinnamontop 4% of all pairs
    Aroma overlaplow
    Mentioned together30,777 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + cinnamontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together12,647 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sherry + milktop 6% of all pairs
    Aroma overlapstrong
    Mentioned together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

Sugar and cinnamon share little aroma chemistry, yet 30,777 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs