Coriander is a herb with 356 known flavor compounds. The most distinctive molecule is 1-p-menthen-8-thiol. It pairs most strongly with cumin, sharing 236 flavor compounds. Coriander appears in 12,598 recipes, most commonly in indian cuisine.
Aldehydes determine green-fatty flavour with subtle citrusy lemon notes. Linalool can give woody scent depending on concentration.
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), Coriander's inventory contains 60. Most of the other 296 compounds are below detection threshold.
+ 48 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 Coriander's 356 known compounds break down by aroma category. Percentages are of compounds with a known label.
108 of 356 are distinctive to coriander — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in coriander — 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 median concentration across published studies. Only 2 of Coriander's 356 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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.
Coriander 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 Coriander 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 develops a comprehensive workflow integrating Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) with advanced supervised machine... Read abstract →
With the advent of semiochemical-based control strategies used to mitigate damage of agricultural pest moths, many studies have focused on the function of male-specific putative ph... Read abstract →
Headspace-solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic nose (E-nose) technologies were implemented to characterize the volatile p... Read abstract →
This research aimed to investigate the properties of bio rayeb milk that results from goats fed on feed supplemented with different concentrations of coriander oil. The study desig... Read abstract →
Coriander is a widely used plant for its medicinal and biological properties. Both coriander essential oil and extracts are interesting sources of bioactive compounds and are widel... Read abstract →