Gin is an alcoholic beverage with 56 known flavor compounds. The most distinctive molecule is caryophyllene oxide (a spicy, woody, clove-like note). It pairs most strongly with syrup, sharing 38 flavor compounds. Gin appears in 857 recipes, most commonly in world cuisine.
Piney floral citrus and camphor-like juniper notes. Coriander seeds add citrusy woody herbal notes. Angelica and orris root add woody floral earthy notes.
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), Gin's inventory contains 13. Most of the other 43 compounds are below detection threshold.
+ 1 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 Gin's 56 known compounds break down by aroma category. Percentages are of compounds with a known label.
5 of 56 are distinctive to gin — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in gin — 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.
Gin 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 Gin 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 successfully developed a botanical-type Lujiu product based on Jiang-flavor Baijiu (BTLJF) with a distinctive flavor profile. The aroma composition was systematically in... Read abstract →
Aroma is an important indicator for evaluating the quality of baijiu. In this study, we determined the aroma-active compounds in four representative brands of strong-aroma baijiu f... Read abstract →
Alcohol level is a critical quality parameter in Chinese baijiu, significantly influencing its flavor profile, sensory characteristics, and overall quality, which in turn affect co... Read abstract →
<b>Background</b>: Post-production storage plays a pivotal role in developing the characteristic flavor profile of <i>Baijiu</i>, a traditional alcoholic beverage in China. While a... Read abstract →
Methanol is a toxic alcohol contained in alcoholic beverages as a natural byproduct of fermentation or added intentionally to counterfeits to increase profit. To ensure consumer sa... Read abstract →
