Canola Oil is an essential oil with 202 known flavor compounds. The most distinctive molecule is nitrile. It pairs most strongly with safflower, sharing 114 flavor compounds. Canola Oil appears in 322 recipes, most commonly in korean 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), Canola Oil's inventory contains 52. Most of the other 150 compounds are below detection threshold.
+ 40 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 Canola Oil's 202 known compounds break down by aroma category. Percentages are of compounds with a known label.
79 of 202 are distinctive to canola oil — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in canola oil — 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.
Canola Oil 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 Canola Oil 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 investigated the effects of plant-based oil composition on the physicochemical properties, sensory perception, and digestive stability of sodium-reduced emulsions. Four... Read abstract →
This study explores the effects of ultrasound-assisted heating compared to conventional wet heating on the Maillard reaction (MR) between brewer's spent grain (BSG) protein and gum... Read abstract →
This study examined the effects of sterols (β-sitosterol) and their derivatives, such as sterol fatty acid ester (β-sitosteryl palmitate) and sterol ferulic acid ester (γ-oryzanol)... Read abstract →
This study compared the differences in compositional profiles and aroma characteristics between unde-hulled rapeseed oil (U-RO) and dehulled rapeseed oil (P-RO) after microwave pre... Read abstract →
Beef tallow is an important raw material in Chongqing hotpot seasoning but raises great concern on health due to the cholesterol issue. Herein, palm oil was expected to replace bee... Read abstract →