Why it works: Coffee and peanut share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 67 recipes mention both. Both carry 2-ethyl-3,5-dimethylpyrazine, which smells roasted, earthy. The science ↓
The recipe
Serves 25Ingredients
Contains: egg, milk, wheat, peanut (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.
-
Coffee + peanuttop 5% of all pairsAroma overlapstrongMentioned together67 recipes
Shared aroma: 2-ethyl-3,5-dimethylpyrazine (roasted, earthy).
-
Sugar + vanillatop 3% of all pairsAroma overlaplowMentioned together35,031 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Coffee + vanillatop 4% of all pairsAroma overlapstrongMentioned together1,391 recipes
Shared aroma: sotolon (curry, maple).
-
Flour + buttertop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Butter + vanillatop 7% of all pairsAroma overlapstrongMentioned together19,983 recipes
Shared aroma: guaiacol (smoky, sweet).
Sugar and vanilla share little aroma chemistry, yet 35,031 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.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.