TABLE 4.

Most active food-use chemicals (those active in 2% or more of the assays tested).

Name	Structure category	Use category	Z-class	Fraction active
Tannic acid	Phenol benzoic acid	Natural product	Low-Z	0.14
Quercetin	Genistein-like	Natural product	Low-Z	0.12
Genistein	Genistein-like	Natural product	Low-Z	0.12
1-Dodecanol	Alcohol primary	Flavor agent	Low-Z	0.10
2-Benzylideneoctanal	Phenyl aldehyde	Food and flavor agent (natural product)	Low-Z	0.09
Dicyclohexyl disulfide	Alkane sulfide	Flavor agent	Low-Z	0.08
1-Undecanol	Alcohol primary	Flavor and fragrance agent	Low-Z	0.06
1-Pentadecanol	Alcohol primary	Natural product	Low-Z	0.06
Daidzein	Genistein-like	Flavone	Low-Z	0.05
Clove leaf oil	Oil	Natural product	Low-Z	0.05
4-Cyclohexylcyclohexanone	Ketone cycloalkyl	Flavor and fragrance agent	Low-Z	0.04
Isoeugenol	Phenol alkoxy	Natural product	High-Z	0.04
3,7-Dimethyl-2,6-octadienal	Aldehyde ene	Flavor and fragrance agent	High-Z	0.04
Acetyl tributyl citrate	Carboxylate multi	Flavor agent	Low-Z	0.03
Octadecanoic acid	Carboxylic acid	Natural product	Low-Z	0.03
Genistein	Genistein-like	Natural product	High-Z	0.03
Methyl salicylate	Salicylate	Flavor agent	High-Z	0.02
Eugenol	Phenol alkoxy	Natural product	High-Z	0.02
Benzophenone	Phenyl-phenyl [co]	Flavor agent	High-Z	0.02
4-(2-Methylbutan-2-yl)cyclohexanol	Alcohol sec alkane cyclo	Fragrance agent	Low-Z	0.02
2,4-Dimethylphenol	Phenol alkyl	Flavor agent	High-Z	0.02
Thymol	Phenol alkyl	Flavor agent	High-Z	0.02

Z-class is High-Z: Z > 3 and Low-Z: Z < 3. The table separately lists the fraction of assays active in the Low-Z and High-Z regions, so chemicals can be listed twice. The rows corresponding to High-Z activity are bolded. The table is ordered by fraction active, regardless of the Z-class. Data on all chemicals and Use-category subtypes is given in Supplementary Data.