Allspice is a spice with 279 known flavor compounds. The most distinctive molecule is humulene epoxide ii. It pairs most strongly with clove, sharing 233 flavor compounds. Allspice appears in 13,130 recipes, most commonly in creole cuisine.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Allspice's inventory contains 50. Most of the other 229 compounds are below detection threshold.
+ 38 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Allspice's 279 known compounds break down by aroma category. Percentages are of compounds with a known label.
59 of 279 are distinctive to allspice — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in allspice — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Allspice and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Allspice side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
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To investigate the effects of different frying methods on tofu aroma, sensory evaluation, electronic nose analysis, GC-IMS, and GC-MS combined with chemometric methods were employe... Read abstract →
<b>Background</b>: <i>Pimenta dioica</i> is a medicinal plant rich in various natural compounds, giving it significant potential for applications in the pharmaceutical, cosmetic, f... Read abstract →
This study investigated individual/combined nitrogen (N) and potassium (K) deficiencies on ginseng root aroma using GC-MS metabolomics. Four treatments (normal supply, N deficiency... Read abstract →
