Chive is a vegetable with 260 known flavor compounds. The most distinctive molecule is propenyl propyl disulfide. It pairs most strongly with parsley, sharing 226 flavor compounds. Chive appears in 4,725 recipes, most commonly in european 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), Chive's inventory contains 46. Most of the other 214 compounds are below detection threshold.
+ 34 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 Chive's 260 known compounds break down by aroma category. Percentages are of compounds with a known label.
31 of 260 are distinctive to chive — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in chive — 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.
Chive 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 Chive 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 effect of moisture transfer points on volatile organic compounds (VOCs) in chive leaves and stems during the vacuum freeze drying combined with hot air... Read abstract →
<i>Allium tuberosum</i>, commonly known as garlic chives, is a promising species with significant antioxidant and anti-inflammatory properties, useful both fresh and dried as a spi... Read abstract →
Chinese chive powder (CCP), a natural pigment and nutrient fortifier with fragrance, was used to fabricate novel dried noodles. The impact of CCP addition (0 %-20 %) on dough proce... Read abstract →
<h4>Background</h4>Methyl jasmonate (MeJA) is an effective plant elicitor that enhances secondary metabolism. Chinese chives are prized for their pungent flavor, yet the biosynthet... Read abstract →
The effect of <i>Eucommia ulmoides</i> leaf powder (EULP) addition at 5 %-20 % levels on dough physicochemical properties and dried noodles quality was assessed. EULP significantly... Read abstract →
