Bok Choy is a brassica with 18 known flavor compounds. The most distinctive molecule is cis-3-hexenol. It pairs most strongly with sesame, sharing 10 flavor compounds. Bok Choy appears in 245 recipes, most commonly in thai 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), Bok Choy's inventory contains 13. Most of the other 5 compounds are below detection threshold.
+ 1 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 Bok Choy's 18 known compounds break down by aroma category. Percentages are of compounds with a known label.
4 of 18 are distinctive to bok choy — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in bok choy — 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.
Bok Choy 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 Bok Choy side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
This study examined the growth-stage-dependent metabolic variations in tatsoi microgreens (TM) and baby greens (TBG) through the application of flavoromics, metabolomics, and netwo... Read abstract →
In this study, a green method for synthesizing artificial humus (A-HS) from bamboo powder (BP) by FeCl<sub>3</sub>-catalyzed low-temperature pyrolysis (200-300 °C) under alkaline c... Read abstract →
This study represents the first evaluation of the effects of zinc-carbon dot nano-fertilizers (Nano-ZCDs) on the growth of Bok choy (<i>Brassica chinensis</i> L.) and soil health u... Read abstract →
Radishes (<i>Raphanus sativus</i> L.) have attracted interest as functional foods containing various bioactive components. Among them, sulforaphane (SFN), an isothiocyanate compoun... Read abstract →
Low-voltage electrostatic field (LP) enhances the freezing quality of food by increasing water supercooling and improving ice crystal morphology. This study explored the effects of... Read abstract →