Why it works: Kiwifruit and apricot share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 13 recipes mention both. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓
The recipe
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 →
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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Kiwifruit + apricottop 5% of all pairsAroma overlapstrongMentioned together13 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
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Lime + kiwifruittop 2% of all pairsAroma overlapstrongMentioned together76 recipes
Shared aroma: myrcene (balsamic, herbaceous).
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Butter + milktop 3% of all pairsAroma overlapstrongMentioned together81,222 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Milk + apricottop 5% of all pairsAroma overlapstrongMentioned together825 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Butter + flourtop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour share little aroma chemistry, yet 122,858 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
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