Why it works: Mustard and brussels sprouts share more aroma than cooks usually use. They rank in the top 18% of all ingredient pairs, and 2 recipes mention both. Both carry trans-2-hexenal, which smells green, leafy. The science ↓
The recipe
Serves 1Ingredients
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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Mustard + brussels sproutstop 18% of all pairsAroma overlapstrongMentioned together2 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Orange + cranberrytop 2% of all pairsAroma overlapstrongMentioned together230 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
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Orange + olivetop 4% of all pairsAroma overlapstrongMentioned together2,184 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Cranberry + olivetop 5% of all pairsAroma overlapstrongMentioned together127 recipes
Shared aroma: 2-undecenal (sweet).
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Apple cider vinegar + olivetop 5% of all pairsAroma overlapmoderateMentioned together408 recipes
Shared aroma: isoamyl acetate (banana, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the mustard
How well each one fits the dish's main ingredients (orange, apple cider vinegar, cranberry, sauce, pepper, olive, brussels sprouts):
- Tomatobetter flavor fit
- Capsicumbetter flavor fit
- Carrotbetter flavor fit
- Mustardthe original
Fit is the average pairing score against orange, apple cider vinegar, cranberry, sauce, pepper, olive, brussels sprouts. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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