About
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
Aroma profile
Derived from flavor compounds · verified measured labels + AI-predicted descriptors
0×33
odor_active×11
fatty×9
odorless×8
1×6
waxy×6
cheesy×5
2×4
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
sweetbittersourumaminon_sweettasteless
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
starch, pregelatinizedvitamin dl-aspartic acidl-prolineargininecopperretinolstearidonic acidbeta-sitosterold-glucoseeicosapentaenoic acidl-leucinel-serinesucrose
Molecular affinity
Pairs well with — ingredients that share aroma compounds
Commonly combined
Frequently used together in real recipes — ranked by how specifically these ingredients appear together