Annual Wild Rice is a cereal with 203 known flavor compounds. Annual Wild Rice has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
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), Annual Wild Rice's inventory contains 35. Most of the other 168 compounds are below detection threshold.
+ 23 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 Annual Wild Rice's 203 known compounds break down by aroma category. Percentages are of compounds with a known label.
Thin profile. Only 2 of 203 compounds here are specific to annual wild rice; the rest are carried by most foods. Results are weakly supported.
Ordered by measured impact in annual wild rice — 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.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for annual wild rice. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Annual Wild Rice 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.
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
ABSTRACT Valued for its distinctive and intense rice-like aroma, Strobilanthes tonkinensis var. tonkinensis (S. tonkinensis) is an edible plant widely used as a flavoring agent. Ho... Read abstract →
Rice has excellent nutritional quality as a dietary food and is easily puffed. The aim of this study was to investigate the effects of puffing technology on the physicochemical par... Read abstract →
Rice is one of the main staple foods of Chinese people and its quality requirements are also improving. Aroma is one of the evaluation factors of rice quality, rice with better aro... Read abstract →
Rice ( Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple f... Read abstract →
Rice (Oryza sativa L.) is a staple food for more than half of the world’s population. Aromatic rice is highly preferred by most of the rice consumers and the aroma in Pusa Basmati... Read abstract →