Why it works: Green beans and peas share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 54 recipes mention both. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓
The recipe
Makes 6 servingsIngredients
Contains: milk (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 →
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.
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Green beans + peastop 2% of all pairsAroma overlapstrongMentioned together54 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
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Butter + mushroomtop 3% of all pairsAroma overlapstrongMentioned together12,516 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Milk + buttertop 3% of all pairsAroma overlapstrongMentioned together81,222 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + creamtop 3% of all pairsAroma overlapstrongMentioned together41,494 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Olive + mushroomtop 4% of all pairsAroma overlapstrongMentioned together4,057 recipes
Shared aroma: trans,trans-2,4-nonadienal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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