Eggplant is a vegetable with 276 known flavor compounds. The most distinctive molecule is 1,3-dichlorobenzene. It pairs most strongly with olive, sharing 237 flavor compounds. Eggplant appears in 1,820 recipes, most commonly in eggplant 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), Eggplant's inventory contains 42. Most of the other 234 compounds are below detection threshold.
+ 30 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 Eggplant's 276 known compounds break down by aroma category. Percentages are of compounds with a known label.
42 of 276 are distinctive to eggplant — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in eggplant — 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.
Eggplant 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 Eggplant side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The current study aimed to explore the polyphenols present in eggplant peels, their encapsulation, and application in the low-fat functional mozzarella spread. Eggplant peel extrac... Read abstract →
Small tomatoes are an important economic fruit crop. Strategies to rapidly and stably improve their taste and nutritional quality are of significant economic value. This study eval... Read abstract →
Bisphenol A (BPA) is a chemical produced in large quantities for use primarily in the production of polycarbonate plastics, which has risks for human health. This study aimed to in... Read abstract →
The present study focused on the optimization of the QuEChERS extraction method for the determination of 61 pesticide residues and associated health risk assessment in 144 samples... Read abstract →
Eggplant (Solanum melongena) suffers severe losses due to a multi-insecticide-resistant lepidopteran pest, shoot and fruit borer (SFB, Leucinodes orbonalis). Heavy and combinatoria... Read abstract →
