Citrus Fruits is a citrus fruit with 58 known flavor compounds. The most distinctive molecule is nerolidol. It pairs most strongly with squab, sharing 9 flavor compounds. Citrus Fruits appears in 7 recipes.
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), Citrus Fruits's inventory contains 20. Most of the other 38 compounds are below detection threshold.
+ 8 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 Citrus Fruits's 58 known compounds break down by aroma category. Percentages are of compounds with a known label.
28 of 58 are distinctive to citrus fruits — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in citrus fruits — 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.
Citrus Fruits 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 Citrus Fruits 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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"Orah" (<i>Citrus reticulata</i> Blanco) and brown navel orange (<i>Citrus sinensis</i>, ZC) are Chinese regional characteristic citrus. In this research, the sensory, nutrition an... Read abstract →
Metabolomics has emerged as a prominent tool in agrifood production and agriculture, offering comprehensive insights into the metabolic processes of plants and animals. In Uruguay,... Read abstract →
High consumption of citrus, particularly oranges, coupled with significant postharvest losses due to microbial spoilage and physical damage have positioned them as a suitable model... Read abstract →
The large number of by-products during the processing of citrus fruits exert significant pressure on the environment. Citrus by-products contain a variety of bioactive compounds th... Read abstract →