Flour is a cereal with 115 known flavor compounds. Flour appears in 193,282 recipes, most commonly in creole cuisine. Flour has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
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), Flour's inventory contains 11. Most of the other 104 compounds are below detection 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 Flour's 115 known compounds break down by aroma category. Percentages are of compounds with a known label.
Thin profile. Only 2 of 115 compounds here are specific to flour; the rest are carried by most foods. Results are weakly supported.
Ordered by measured impact in flour — 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 1 of Flour's 115 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.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for flour. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Flour 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 Flour side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Broken rice is a by-product of rice milling and has not been widely utilized. The study investigated the effects of broken rice flour (BRF) on wheat flour (WF), with a focus on its... Read abstract →
Oats are healthy and suitable for versatile food applications, yet seldomly studied as pure cultivars. Due to their high content of unsaturated lipids and required dehulling and ki... Read abstract →
In the field of dough products, interactions between various components in wheat flour are used to regulate product quality. Interaction between protein, starch, and lipid in flour... Read abstract →
Sweet flour sauce is a traditional fermented condiment in China, known for its distinct sweet and savory flavor profile. During the fermentation process, the dominant bacterial gen... Read abstract →
This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its ch... Read abstract →