Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and 8,673 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Swedish Pastry
20 servingsIngredients
Directions
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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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Flour + almondtop 5% of all pairsAroma overlapmoderateMentioned together8,673 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + milktop 7% of all pairsAroma overlapmoderateMentioned together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + almondtop 11% of all pairsAroma overlapmoderateMentioned together9,245 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Butter + flourtop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsAroma overlaplowMentioned together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour share little aroma chemistry, yet 124,287 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
The Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
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