Colocasia is a vegetable with 54 known flavor compounds. The most distinctive molecule is hydroxyacetone. It pairs most strongly with cucurbita, sharing 15 flavor compounds. Colocasia appears in 3 recipes, most commonly in Indonesian 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), Colocasia's inventory contains 14. Most of the other 40 compounds are below detection threshold.
+ 2 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 Colocasia's 54 known compounds break down by aroma category. Percentages are of compounds with a known label.
25 of 54 are distinctive to colocasia — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in colocasia — 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.
Colocasia 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 Colocasia 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 aims to examine the changes in volatile compounds of Lipu taro pork at various cooking stages, including raw pork meat (RP), pre-cooked meat (PM), roasted meat (RM), ult... Read abstract →
<i>Colocasia esculenta</i> (L.) Scott, commonly known as taro, is a tuberous plant widely cultivated and utilized as a food source and traditional medicine in various cultures worl... Read abstract →
Taro (Colocasia esculenta L.) is a plant originating from Southeast Asia now prevalent throughout the Pacific Islands. Growing taro was and remains an important facet of the Hawaii... Read abstract →
<title>Abstract</title> <p>The influence of the textile industry on the environment, as well as the usage of raw materials and natural resources, is becoming a major problem. It i... Read abstract →
<h4>Background</h4>Colocasia esculenta (L.) Schott, known as the taro vegetable, possesses various beneficial effects and is traditionally used in folk medicine. This study explore... Read abstract →
