Angelica is a herb with 264 known flavor compounds. The most distinctive molecule is longicyclene. It pairs most strongly with calamus, sharing 16 flavor compounds. Angelica appears in 727 recipes, most commonly in world 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), Angelica's inventory contains 43. Most of the other 221 compounds are below detection threshold.
+ 31 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 Angelica's 264 known compounds break down by aroma category. Percentages are of compounds with a known label.
54 of 264 are distinctive to angelica — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in angelica — 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.
Angelica 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 Angelica side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
To explore the characteristic volatile compounds of 'Hujing Milu' peaches from different growing regions, headspace solid-phase microextraction coupled with gas chromatography-mass... Read abstract →
Phytomanagement integrates optimized phytotechnology to mitigate soil toxicity risks with a valorization strategy for the biomass produced on the contaminated soil. This three-year... Read abstract →
In this study, inter-brand variations in volatile flavor compound profiles of four lager beers were systematically investigated by integrating sensory evaluation with GC-MS, GC×GC-... Read abstract →
This study evaluated the efficacy of ice-temperature storage (-1 °C) in preserving volatile compounds (VOCs) in blue honeysuckle (<i>Lonicera caerulea</i> L.) as compared to conven... Read abstract →
There are a variety of reports on the application of Angelica sinensis essential oil (ASEO) in the biomedical field. However, the antifungal mechanism of ASEO has not been reported... Read abstract →