Cabbage is a brassica with 392 known flavor compounds. The most distinctive molecule is 3-methylsulfanylprop-1-ene. It pairs most strongly with vinegar, sharing 80 flavor compounds. Cabbage appears in 7,001 recipes, most commonly in japanese 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), Cabbage's inventory contains 60. Most of the other 332 compounds are below detection threshold.
+ 48 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 Cabbage's 392 known compounds break down by aroma category. Percentages are of compounds with a known label.
140 of 392 are distinctive to cabbage — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in cabbage — 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 median concentration across published studies. Only 4 of Cabbage's 392 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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.
Cabbage 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 Cabbage 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 address the challenge of high sodium in paocai, this study evaluated the partial substitution of NaCl with KCl during radish paocai fermentation, focusing on microbial kinetics... Read abstract →
The aim of this study was to evaluate differences in the physicochemical characteristics, fatty acid profiles and volatile compounds of different muscle types (<i>semimembranosus</... Read abstract →
This study aims to explore the impact of adding sodium acetate and sodium butyrate on the composition, blood biochemical parameters, and volatile flavor compounds of lactating mare... Read abstract →
Glucosinolates are precursors of bioactive and health-promoting isothiocyanates (ITCs). Upon enzymatic hydrolysis, Brassica vegetables, such as cabbage, also often yield nitriles a... Read abstract →
