Coconut is a fruit with 328 known flavor compounds. The most distinctive molecule is 3-(methylthio)-1-propanal. It pairs most strongly with vanilla, sharing 228 flavor compounds. Coconut appears in 9,575 recipes, most commonly in Indonesian cuisine.
Fruity esters and coconut-scented lactones with green waxy fatty aldehydes, rounded by orange-citrus notes.
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), Coconut's inventory contains 59. Most of the other 269 compounds are below detection threshold.
+ 47 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 Coconut's 328 known compounds break down by aroma category. Percentages are of compounds with a known label.
77 of 328 are distinctive to coconut — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in coconut — 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.
Coconut 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 Coconut side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
High-fat diets are closely implicated in the pathogenesis of chronic conditions, including obesity and hepatic steatosis. Recently, coconut oil, which is rich in medium-chain fatty... Read abstract →
There is limited evidence on the effects of different dietary sources of fats on detailed blood fatty acids (FAs). We aimed to evaluate the effects of coconut oil, olive oil and bu... Read abstract →
Cashew nuts are among the main cash crops in coastal Kenya, due in large part to their high nutritional value. Unfortunately, they also make them highly susceptible to mold contami... Read abstract →
Current treatments for severe acne include combinations of synthetic anti-inflammatory and antibacterial drugs, which possess numerous side effects. Therefore, this study developed... Read abstract →
BACKGROUND: Fat significantly affects the properties of ice cream. Prior studies have investigated the correlation between fat crystallization, fat destabilization, and ice cream q... Read abstract →
