Flaxseed is a seed with 273 known flavor compounds. The most distinctive molecule is gamma-octanoic lactone. It pairs most strongly with chia, sharing 205 flavor compounds. Flaxseed appears in 578 recipes, most commonly in tofu 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), Flaxseed's inventory contains 53. Most of the other 220 compounds are below detection threshold.
+ 41 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 Flaxseed's 273 known compounds break down by aroma category. Percentages are of compounds with a known label.
34 of 273 are distinctive to flaxseed — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in flaxseed — 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.
Flaxseed 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 Flaxseed side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The lipid profile of flaxseed, particularly in relation to flavor generation in hot-pressed oils, has not been widely reported. Therefore, this study aimed to establish correlation... Read abstract →
This investigation explored the chemical constituents and biological activities of the steam-distilled oil of <i>L. usitatissimum</i> (SDOLU), employing sophisticated techniques in... Read abstract →
To investigate the effect of gamma irradiation on the volatile compounds of edible oils. Three types of oilseeds, including peanut, sesame, and flaxseed, were subjected to 8 kGy ga... Read abstract →
Roasting is essential for developing the characteristic aroma of flaxseed oil (FSO), yet its impact on oil quality remains underexplored. This study employed headspace-gas chromato... Read abstract →
This study aimed to investigate the characteristics of different varieties of camellia oils and their diacylglycerol (DAG)-enriched derivatives in terms of triacylglycerol (TAG) sp... Read abstract →